John Myers
Zucchini Mett Lasagna
The perfect zucchini mett lasagna recipe with a picture and simple step-by-step instructions.
- 500 g Thuringian Mett
- 250 g Ground beef
- 80 g Cream cheese
- 200 g Sour cream
- 200 g Grated Emmental
- 10 ml Milk
- Pepper, rubbed basil
- 1,5 piece Medium-Sized zucchini
- ♥ Sear the mince, stir in the cream cheese and 1 tbsp sour cream
- Peel the zucchini and cut / slice lengthways into long slices
- ♥ Half of the meatloaf in a baking dish, cover with zucchini slices
- ♥ Mix the remaining sour cream with a dash of milk and pepper – pour half of the sour cream sauce over the zucchini, sprinkle the layer with cheese – then repeat the 2nd layer accordingly
- Bake ♥ in the oven at 180 ° C for about 20 minutes
- ♥ goes with mashed potatoes, bread, rice – we had it “neat” today – and it made us feel full 😉
Facebook Comments