Tender lasagna, with lots of flavour and light! The zucchini cut into thin strips replaces the pasta … you get a low-carb and gluten-free dish.
Ingredients for 4 persons
- 500 g of zucchini (gross weight)
- 400 g of ground beef
- 400 g of diced tomatoes and their juice
- 1 cube of beef stock
- 1 tablespoon of olive oil
- 1 tablespoon of dried garlic
- 1 tablespoon of dried basil
- 40 g of grated cheese (for example Emmental, Swiss cheese or parmesan)
For the bechamel sauce:
- 400 ml of milk
- 3 tablespoons of corn flour (Maïzena)
Wash the zucchini, then cut the ends.
Cut the zucchini into thin strips or slices.
Put the zucchini in a mixing bowl. Salt generously, then mix. Let stand for the time to prepare the rest of the recipe. This rest time will allow a little water to be removed from the zucchini.
In a large pan, heat the oil and fry the ground beef.
When the beef is no longer pink and starts to grill, add:
– the cube of beef stock
– dried garlic
– dried basil.
Mix. When the cube of beef stock has completely melted and is well mixed with the meat, pour the diced tomatoes and their juice into the pan.
Mix and place a lid on the pan.
Cook covered over medium heat (5/10) for 20 minutes, stirring regularly.
Step 4: bechamel sauce preparation
In a small saucepan, mix the milk and flour without heating until you obtain a homogeneous mixture.
Put the pan over medium heat (5/10): stir constantly the preparation to prevent formation of lumps. After 6-8 minutes it will begin to thicken.
With your whip, make a trace in the bottom of your pan: if the trace remains, your bechamel has the right consistency and you can remove the pan from the heat.
Pour this béchamel in the pan with meat and tomato.
Mix and season to taste with salt. Set aside.
Drain the salted zucchini in a colander. Remove the water excess with paper towels.
Heat a frying pan over medium heat (no fat) and grill the zucchini for 2-3 minutes on each side, until lightly browned.
Preheat the oven to 180 ° C / 375 ° F.
Step 6: lasagne garnish
In a gratin dish (about 2 liters), spread ¼ of the sauce, then put ¼ of the zucchini on the sauce.
Repeat the process until all of your ingredients are used up.
At the end, sprinkle the grated cheese.
Put the lasagna in the oven and bake for 30 minutes at 180 ° C / 375 ° F.
At the end of the cooking time, turn off the oven. Let the lasagna rest in the oven for about 5 to 10 minutes before removing and serving.
If you like zucchini, discover my other recipes with zucchini…
Click on the name of the recipe to see it
Clafoutis with zucchini and chorizo. So tasty it does not feel like you’re eating so much vegetables!
Shrimps and zucchini in a coconut curry sauce. A quick and easy meal of shrimps… It’s loaded with zucchini and simmered in a flavorful coconut milk with curry
Vegetables curry. A complete and 100% vegan dish made with curry that goes well with vegetables…
Gratin Dauphinois with Zucchini and Bacon. A gratin dauphinois a little revisited … with the addition of vegetables and meat … now it turns into a complete and balanced dish!
Pan-fried zucchini and mushrooms. A simple recipe, but so delicious … to accompany your pasta, your meat!
Sun vegetables stew. An ideal accompaniment recipe for your barbecued meat or fish.
Gratin with zucchini, tuna and rice. Single dish, balanced and complete (vegetables, starchy foods, fish, dairy products)
Scrambled eggs with zucchini and hummus. A light and fragrant recipe!
Zucchini-rice-cumin soup. A delicious soup for a light dinner!