Zucchini and beef lasagna
Zucchini and beef lasagna is an alternative to traditional pasta lasagna and is so good that you will always want to make it this way.
INGREDIENTS
- 500g beef
- 1 zucchini
- ½ onion
- 300 grams of whole natural tomato or pieces
- Paprika
- Salt and pepper
- Oregano and basil
- feta cheese
STEPS
-
Cut the zucchini into slices (preferably with a mandolin)
-
On the other hand, mix the minced meat in a bowl with salt, pepper, chopped garlic and parsley. Cook the meat in a frying pan over medium/high heat with Virgin Olive Oil. Little by little, with a knife, shred the meat. Cook the meat for 7 minutes until golden brown.
-
For the tomato sauce, sauté the onion and add the whole or chopped tomatoes. Add salt, pepper and paprika to taste and wait until the sauce is made.
-
Mix the tomato sauce with the meat and stir well. In a frying pan with a little oil, brown the zucchini slices over high heat for 1 minute per slice.
-
Assemble the lasagna in a Pyrex-type container, putting the zucchini, then the tomato and meat sauce, then the zucchini, and so on until you finish with the ingredients. On top you can put a little natural basil and crumbled feta cheese and put it in the oven for 5 minutes.
