Lasagna with zucchini

Ingredients for 4 servings:

• 500 g minced beef
• 1 medium-sized onion(s), finely diced
• 2 garlic cloves, finely chopped
• 1 can of tomatoes, peeled, approx. 400 g, chopped
• 2 tbsp tomato paste
• some oregano
• 300 ml broth
• some salt and pepper
• 500 ml milk
• 30 g butter
• 4 tbsp, heaped flour
• some nutmeg, freshly grated
• salt and pepper
• 300 g cheese (Fontal), diced
• 6 lasagna sheets, e.g. from Rana
• some Parmesan, freshly grated
• some olive oil
• 3 m.-large zucchini

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Brown the minced meat with the onions and garlic in a little olive oil in a pan. Add tomato paste and fry. Then add the finely chopped canned tomatoes and simmer until reduced. Deglaze with stock. Add oregano and season with salt and pepper to taste. Simmer on low heat for at least 1 hour. Thinly slice the zucchini and set aside. For the béchamel sauce, melt the butter in a saucepan and add the flour. Slowly stir in the milk and season with nutmeg, salt, and pepper. Then add the cheese and continue stirring until melted. Spread a little Bolognese sauce in an ovenproof dish and place the first layer of zucchini on top. Add a few spoonfuls of béchamel and then arrange lasagna sheets on top. Spread the meat sauce over the pasta sheets and add a few spoonfuls of béchamel. Layer another layer of zucchini, béchamel, and lasagna sheets until all the ingredients are used up. Finish the top layer with béchamel sauce and sprinkle with a little Parmesan cheese. Bake the lasagna on the middle rack of a preheated oven at 200°C (top/bottom heat) until the top layer is a nice light brown. Tip: Don’t cut the zucchini strips too thickly, so they don’t break. I usually layer the zucchini in two.