Fitness – Lasagna with tomatoes, zucchini and mushrooms

Ingredients for 3 servings:

• 150 g minced beef (tartar)
• 200 g lasagna sheet(s)
• 200 g zucchini
• 300 g mushrooms
• 100 g onion(s)
• 200 g tomatoes
• 1 clove(s) garlic
• 1 tsp oil (olive, linseed, or rapeseed oil)
• 2 pts. tomato sauce (total 600 – 700 ml)
• 100 g low-fat cheese, grated
• 100 g crème fraîche or legere
• salt and pepper
• vegetable broth
• Basil and other herbs, to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the mushrooms, zucchini, onions, and garlic in oil and a little stock. First, add the mushrooms and zucchini to the pan and season with salt and pepper. Then add the onions and garlic. Dice the tomatoes. When the pan is almost dry, deglaze with tomato sauce and fresh tomatoes. Reduce the heat. Meanwhile, or afterward, brown the tartare. Place the lasagna sheets in a baking dish and layer them alternately with the sauce and sheets. Spread the tartare on the last sheet and cover with the remaining tomato sauce. Then dot the crème fraîche and finally sprinkle with cheese. Bake for about 30 minutes at 180 degrees fan-assisted oven or 200 degrees gas-fired oven. Garnish with a few tomato wedges and basil leaves.