For lasagna lovers the dough comes in more in the summer. However, seasonal products always provide a suitable alternative. Lasagna without flour is a dietary but as delicious as the traditional!
450 grams of minced meat of any kind
1 tablespoon of olive oil
3 cloves of garlic
800 grams of chopped tomatoes from boxes
3 fresh zucchini
300 grams of soft cheese (ricotta)
50 grams of parmesan
450 grams of mozzarella
basil on request, salt and pepper
In a deep dish and high temperature fry the meat for 4 to 5 minutes – until dark brown. Remove the meat and discard the water if the mince has released it.
Place a tablespoon of olive oil and chopped onion in the bowl. At a moderate temperature, fry onions for three to four minutes until they soften. Then add the chopped garlic and fry another minute. Add tomatoes from one box, basil, salt and pepper. Pour into a low temperature and let the sauce slowly simmer for about half an hour until it thickens.
During this time, wash the courgettes, cut them into thin slices about 25 mm wide, lay them and let them stand for about 15 minutes to extract excess water. Wipe them well with a napkin and then transfer them to the grill to bake them for two to three minutes on each side.
In a bowl, mix the ricotta, the grated parmesan and the egg and start placing the lasagna in three parts. Put one-third of the fried mince on the bottom of the fire pot, put one-third of the zucchini, one-third of the tomato sauce and the cheese mixture on top of it, add the mozzarella cut into small cubes above. Make the same order until you use all of your food products and finally the last third of the mozzarella must remain. Bake the lasagna in a preheated oven at 190 degrees for about half an hour with aluminum foil. Remove the foil, add the remaining mozzarella and bake another 20 minutes until the whole cheese melts on the surface of the lasagna.