John Myers
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Zucchini Lasagna with Marjoram Minced Meat
The perfect zucchini lasagna with marjoram minced meat recipe with a picture and simple step-by-step instructions.
- 400 g Mixed minced meat
- 2 Pc. Zucchini
- 1 Pc. Red peppers
- 1 Pc. Onion red
- 2 Pc. Clove of garlic
- 2 tsp Tomato paste
- 2 tsp Dried marjoram
- 1 Pc. Mozzarella
- 1 tsp Celery salt
- 2 dl Cream
- 1 shot Water
- Pepper
- Rapeseed oil
- Sea-Salt
“Gerichte-Gesichte”
- Lasagne with a difference, without carbohydrates
preparation
- Cut the zucchinos into slices, dice the onion and bell pepper.
preparation
- Heat some rapeseed oil in a pan, roast the onion and paprika. Fry the minced meat.
- Salt and pepper, stir in the tomato paste and marjoram. Press in the garlic.
- Turn back to a low level, add a dash of water and let it simmer briefly, stir in the cream.
The casserole / lasagna
- Grease an oven-safe baking pan with butter or oil, cover the base with zucchini slices and season them with sea salt.
- Pour a layer of minced meat sauce on top, again zucchini slices, then again minced meat sauce.
- Place the casserole in a preheated oven at 180 degrees hot air.
- Approx. Leave in the oven for 10 minutes, then drape the sliced mozzarella on the surface.
- After another 5 minutes, take the “lasagne” out of the oven and let it rest briefly.
Serving suggestion
- I recommend small potatoes as a side dish.
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