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🍝 Zucchini Lasagna

732 kcal · 30 min · 4 servings

Ingredients

• basil, fresh 10 g
• thyme, fresh 5 g
• rosemary, fresh 5 g
• organic lemons 1 pc.
• sour cream 250 g
• salt 0.5 tsp
• pepper, black ground 0.5 tsp
• onions, yellow 60 g
• garlic cloves 1 pc.
• carrots 70 g
• celery stalks 75 g
• olive oil 2 tbsp
• minced meat, mixed 400 g
• bacon 75 g
• vegetable broth 300 ml
• sugar 1 tsp
• tomato paste 3 tbsp
• tomatoes, chopped 400 g
• paprika, sweet 1 tsp
• cinnamon pinch
• thyme, ground 1 tbsp
• zucchini 3 pc.
• feta 150 g

Instructions

1. 1. Wash the herbs under running water and shake them dry.
2. 2. Pluck the leaves or needles from the stems and put them into the mixing container.
3. 3. Chop the herbs with the measuring cup inserted for 8 seconds on speed 6.
4. 4. Push the herbs down from the inner wall of the container using a spatula.
5. 5. Wash the lemon with hot water and rub it dry.
6. 6. Finely grate the lemon zest and add it to the mixing container.
7. 7. Add the sour cream, half a teaspoon of salt, and a pinch of pepper.
8. 8. Mix the mixture with the measuring cup inserted for 15 seconds on speed 3.
9. 9. Transfer the herb sour cream into a container and chill it.
10. 10. Rinse out the mixing container.
11. 11. Peel the onion and garlic and halve the onion.
12. 12. Peel the carrot and halve it.
13. 13. Wash the celery stalks, trim them, and cut them into 4 cm long pieces.
14. 14. Chop the vegetables in the mixing container with the measuring cup inserted for 10 seconds on speed 5.
15. 15. Push the vegetables down from the inner wall of the container using a spatula.
16. 16. Chop the vegetables again for 7 seconds on speed 5.
17. 17. Push the vegetables down from the inner wall of the container again.
18. 18. Add 1 tablespoon of olive oil.
19. 19. Sauté the vegetables without the measuring cup inserted using the sauté function for 4 minutes.
20. 20. Add 200 g of minced meat.
21. 21. Brown the meat without the measuring cup inserted using the sauté function.
22. 22. Remove the mixture from the mixing container and set it aside.
23. 23. Cut the bacon into coarse pieces.
24. 24. Chop the bacon in the mixing container with the measuring cup inserted for 8 seconds on speed 9.
25. 25. Push the bacon down from the inner wall of the container using a spatula.
26. 26. Add 1 tablespoon of olive oil.
27. 27. Sauté the bacon without the measuring cup inserted using the sauté function for 3 minutes.
28. 28. Add the remaining minced meat.
29. 29. Brown the meat without the measuring cup inserted using the sauté function.
30. 30. Pour in 200 ml of warm broth.
31. 31. Let the sauce reduce without the measuring cup inserted using the sauté function for 10 minutes.
32. 32. Add sugar, tomato paste, the vegetable-meat mixture, chopped tomatoes, and the remaining warm broth to the mixing container.
33. 33. Season with paprika powder, cinnamon, a quarter teaspoon of pepper, and thyme.
34. 34. Mix everything with the measuring cup inserted using reverse motion for 30 seconds on speed 2.
35. 35. Let the sauce reduce without the measuring cup inserted using reverse motion for 30 minutes on speed 1 at 95 degrees Celsius.
36. 36. Wash the zucchini and rub it dry.
37. 37. Slice the zucchini lengthwise into thin slices using a vegetable peeler.
38. 38. Preheat the oven to 200 degrees Celsius.
39. 39. Season the bolognese with salt and a quarter teaspoon of pepper.
40. 40. Mix the sauce again with reverse motion for 20 seconds on speed 1.
41. 41. Grease a baking dish.
42. 42. Layer the bolognese, zucchini, and herb sour cream alternately until everything is used up.
43. 43. Finish with a layer of sauce.
44. 44. Crumble the feta cheese over the zucchini lasagna.
45. 45. Bake the lasagna in the oven for approx. 45 minutes.

Nutrition per serving

• kcal: 732
• Protein: 39 g · Fett/Fat: 42 g · Carbs: 32 g