It’s pumpkin season, so any new recipes for classic summer vegetables are welcome. How about a zucchini lasagna? No, not with zucchini as a filling, but with slices of zucchini that are laid out like pasta sheets in lasagna.
Without the pasta, you save some calories with this delicious lasagna. And if you like completely vegetarian zucchini lasagna, you can also prepare it without minced meat. With this zucchini lasagna recipe, you can do both. Try it!
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Zucchini lasagna recipe
For 4 portions of zucchini lasagna you need: A good kilogram of courgette (thick enough to cut wide plates), 400 grams of minced meat or (if you like it without meat) 1 can of lentils, 2 onions, 1 clove of garlic (there is no ), 1 can of tomatoes (chopped), 1 tablespoon of tomato paste, 1 package of cream cheese, 100 milliliters of cream, 130 grams of cheese (grated), oregano, parsley, olive oil, a pinch of nutmeg, paprika, salt and pepper, a casserole
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This is how it works: First, wash and cut the courgette and cut it lengthwise into finger-thick slices. Brush the pumpkin slices with oil and salt and place them under the grill (or an oven with a grill function). About 10 minutes until they get a light brown color.
Meanwhile, peel and chop the onions (and garlic). Fry in a pan with a little olive oil. Add the minced meat and fry until browned. Then with pepper, paprika and salt. First add the tomato paste, then the tomatoes, adjust it with oregano and adjust it again with salt and pepper. Boil for a few minutes. At the end you can add chopped fresh parsley.
Heat the oven to 180 degrees. Then mix the cream cheese with the cream and season with salt, pepper and nutmeg. At the end, mix 50 grams of cheese.
Lasagna with zucchini slices instead of pasta sheets
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And let’s start layering the zucchini lasagna: At the bottom of the pan, first put some of the zucchini slices, then a layer of ground meat sauce, then the cheese sauce, and then start over. There should be a layer of minced meat and tomato sauce on top. Sprinkle the rest of the cheese on top – and into the oven! In 20 to 30 minutes, the zucchini lasagna should be golden brown and ready.
Would you rather enjoy meatless zucchini lasagna? For the vegetarian version without minced meat, simply place the drained lentils in the pan, fry and season.