Zucchini Fit Lasagna

Malzemeler

• 3 zucchinis

• 450g ground beef

• 100g mozzarella or cheddar cheese

• Parsley (for garnish)

• 5 tablespoons Livvy Olive Oil (50g)

• 1 onion

• 3 cloves of garlic

• 1 tablespoon tomato paste (15g)

• 1 cup tomato purée (200g)

• Half a cup of water

• Mint (you can use oregano if preferred)

• Black pepper

• Salt

Tarifler

1. Using a vegetable peeler, slice the zucchinis into long strips. Add one tablespoon of olive oil and some salt, then let them sit.

2. Sauté the onion and garlic in four tablespoons of olive oil.

3. Add the ground beef, tomato paste, and tomato purée.

4. Add water and spices.

5. Line the bottom of a baking dish with two layers of the zucchini slices, as if using lasagna sheets. Spread half of the meat mixture over the top.

6. Add another layer of zucchini, then the rest of the meat mixture. Finish with a final layer of zucchini.

7. Bake in a preheated oven at 180°C (356°F) until the zucchinis release their juices and begin to brown. Then add the cheese.

8. Remove from the oven once the cheese has melted and browned.

9. Garnish with parsley before serving.

10. Slice the entire lasagna into eight portions to serve.