How to make
The zucchini are cleaned and cut with a potato peeler into thin strips. They are placed onto household paper to absorb their water.
In a deep pot pour olive oil, the chopped onion and pressed garlic and leave them for a few minutes, until they become transparent. Add the minced meat and stir, until it crumbles.
Add the tomatoes, basil, parsley, oregano, salt, black pepper and tomato puree and bay leaf and leave it on a moderate heat for about 30 minutes.
In a bowl, combine the Ricotta with egg, parsley, grated Parmesan - about 5.3 oz (150 g), salt and black pepper. Mix well, until a smooth mixture is obtained.
Put the minced meat with tomato sauce in a baking pan, then arrange the thin slices of zucchini, spread with Ricotta sauce, sprinkle with Parmesan and zucchini again, etc., finishing off with minced meat and grated Parmesan. Sprinkle the peppercorns between the layers.
The lasagna is baked at 360°F (180°C) for about 45-50 minutes.
The Zucchini Lasagna without Bechamel is very tasty.
