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🍝 Crispy Zucchini Lasagna with Meat Sauce

705 kcal · 80 min · 4 servings

Ingredients

• 1 kg zucchini (large, thick)
• 1 large onion(s)
• 1 clove garlic
• 500 g beef mince
• 1 tbsp tomato paste
• 1 can tomatoes, chunky
• 1 packet cream cheese (200 g)
• 100 ml milk
• optional sour cream (optional sour cream)
• 150 g cheese, grated
• olive oil
• salt and pepper
• paprika powder, sweet
• oregano
• thyme
• parsley (chopped)

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Slice the zucchini lengthwise into finger-thick slices.
3. 3. Choose a cooking method: Either fry the slices in a pan with olive oil until golden brown on both sides, or brush them with oil, salt them, and brown them in the oven under the grill function on the top rack (this takes a bit longer).
4. 4. Place the fried zucchini slices on kitchen paper to absorb excess fat.
5. 5. Dice the onion into small cubes.
6. 6. Sauté the onion cubes in a little olive oil in the pan until translucent.
7. 7. Press the garlic clove directly into the pan and sauté it briefly.
8. 8. Add the minced meat and fry it until it breaks into small crumbles.
9. 9. Season the meat with salt, pepper, and paprika powder once it has changed color.
10. 10. Stir in one tablespoon of tomato paste and let it sweat for a minute.
11. 11. Add the tomatoes.
12. 12. Season the sauce with oregano, thyme, salt, pepper, and paprika.
13. 13. Let the sauce simmer on low heat for ten minutes.
14. 14. Stir in the chopped parsley into the sauce at the end.
15. 15. Whisk the cream cheese with the milk in a separate bowl.
16. 16. Alternatively, you can stir in sour cream.
17. 17. Season the cheese-milk mixture with salt, pepper, and a pinch of nutmeg.
18. 18. Stir in about 50 grams of grated cheese into the cream cheese mixture.
19. 19. Line a lasagna dish or another baking dish with the zucchini slices.
20. 20. Spread a few spoonfuls of the tomato-meat sauce on the first zucchini layer.
21. 21. Add a layer of the cream cheese mixture.
22. 22. Place more zucchini slices on top.
23. 23. Alternate the layers until all ingredients are used up.
24. 24. Ensure that the top layer consists of the tomato-meat sauce.
25. 25. Sprinkle the remaining grated cheese over the top layer.
26. 26. Preheat the oven to 200 degrees Celsius with top and bottom heat.
27. 27. Bake the zucchini lasagna for about 30 minutes until golden brown.
28. 28. Serve the lasagna with a small fresh salad.

Nutrition per serving

• kcal: 705
• Protein: 46 g · Fett/Fat: 52 g · Carbs: 13 g