Fit Lasagna with Zucchini



  • 3 zucchinis
  • 450g minced beef
  • 100g Cheddar cheese
  • Parsley (to decorate)
  • 5 tablespoons olive oil (50g)
  • 1 onion
  • 3 garlic cloves
  • 1 tablespoon tomato paste (15g)
  • 200 g tomato puree
  • 100 ml water
  • Mint (you can use thyme as substitute)
  • Black pepper
  • Salt
  1. Peel the zucchinis in strips, add a tablespoon of olive oil and salt.
  2. Roast onion and garlic cloves with four tablespoons of olive oil.
  3. Add the minced beef, tomato paste and tomato puree.
  4. Add water and spices.
  5. Lay the peeled zucchini in the form of lasagna leaf in 2 layers at the bottom of the baking tray. Spread half of the minced beef over the second layer. Lay the zucchinis again and spread the rest of the minced meat. Finally, place the remaining zucchini properly.
  6. Bake the zucchinis in the oven preheated to 180 degrees until they ooze and are golden brown, then add the cheese.
  7. Take the container out of the oven once the cheese melts and fry.
  8. Add parsley on top before serving.
  9. Cut the lasagna into eight equal pieces.

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