John Myers
Ingredients for 2 servings:
- 400 g zucchini
- 400 g minced meat
- 400 g tomatoes, chopped
- 150 g crème fraîche
- 50 ml cream
- 1 onion(s)
- 1 garlic clove(s)
- 100 g cheese, grated
- 1 tbsp tomato paste
- salt and pepper
- herbs, Italian, frozen
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
Wash the zucchini and cut into slices approximately 0.5 mm thick. Brown the minced meat in a pan. Peel the onion and garlic, dice finely, and add to the minced meat. Continue frying for approximately 3-4 minutes, until the minced meat is cooked through. Stir in 1 tablespoon of tomato paste and toast slightly. Then deglaze with the cream and chopped tomatoes. Season with salt, pepper, and herbs and simmer for 10 minutes, stirring occasionally. Preheat the oven to 200°C (top/bottom heat). Then alternate layers of sauce and zucchini in a baking dish. Spread the crème fraîche over the lasagna and sprinkle with cheese. Bake in the oven for 20-25 minutes.
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