Zucchini lasagna

Ingredients for 4 servings:

• 500 g minced meat
• 2 carrots
• 1 shallot(s)
• 1 garlic clove(s)
• 750 ml tomatoes, pureed
• oregano
• basil
• marjoram
• salt and pepper
• Paprika powder
• some oil for frying
• 1 tbsp margarine
• 2 tbsp flour
• 500 ml milk
• 1 corner(s) of processed cheese, approx. 32 g
• 2 tsp chicken broth powder
• salt and pepper
• 2 zucchinis
• 100 g mozzarella, grated
• some fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Dice the carrots, shallot, and garlic. Wash the zucchini and slice it lengthwise using a vegetable peeler. Brown the minced meat with the diced vegetables in a little oil and season with the spices and herbs. Add the passata and bring to a boil. Reduce the heat and simmer for 10 minutes. Melt the margarine in a separate saucepan. Add the flour and mix. Stir in the milk and stir until thickened. Season the roux with vegetable stock, pepper, and salt. Stir in the creamed cheese and remove from the heat. If the sauce is too thick, thin it with a little milk. Grease a baking dish and layer the zucchini, tomato sauce, and béchamel sauce. Finish with béchamel sauce. Finally, spread the cheese on top. Place the zucchini lasagna in the hot oven at 220 °C top/bottom heat for 20 – 25 minutes.