Low-carb zucchini lasagna

Ingredients for 4 servings:

• 1.2 kg zucchini
• Salt
• 1 onion(s)
• 2 cloves garlic
• 400 g celeriac
• 400 g carrot(s)
• oil
• 1 bottle of tomatoes, pureed, 500 ml
• ½ bunch thyme
• 2 tbsp tomato paste
• salt and pepper
• 30 g butter
• 2 tbsp, heaped flour
• 500 ml milk
• 2 tbsp lemon zest
• 100 g grated cheese, e.g. Gouda, mozzarella,…
• basil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 50 minutes

vegetarian

Preheat the oven to 200°C (fan). Cut the zucchini lengthwise into 0.5 cm wide strips. Place them side by side on a baking sheet lined with baking paper, season with salt, and bake for about 35 minutes. Then remove from the oven and reduce the temperature to 180°C (350°F). Meanwhile, prepare the Bolognese sauce. Finely dice the onions and garlic. Dice the celery and carrots in the same way. Heat the oil in a large saucepan and briefly sauté the onions and garlic. Add the celery and carrots and fry over high heat for about 7 minutes. Deglaze with the passata. Bring the sauce to a boil and simmer in a covered pan over low heat for about 10 minutes. Finely chop the thyme and add it to the sauce along with the tomato paste. Season everything with salt and pepper. For the béchamel sauce, melt the butter, sprinkle over the flour, and sauté briefly. Gradually add the milk, stirring constantly. Bring to a boil, then simmer on low heat for 5 minutes. Finally, stir in 2 tablespoons of grated lemon zest. Pour a little béchamel sauce onto the bottom of the baking dish. Place half of the zucchini slices side by side in the dish and spread half of the Bolognese and béchamel sauces over them. Repeat the process. Sprinkle with cheese. Bake the lasagna for about 30 minutes. Sprinkle with basil and serve.