How to make
Wash the zucchini well. The stems and tips are cut. Cut into thin slices lengthwise.
The two types of sauce are prepared. We start with Bolognese sauce. The onion is cleaned and finely chopped. Heat a little oil in a pan. Add the onion to fry.
Sugar is added, which softens the onions and dulls the acidity of the tomatoes.
Add the minced meat to fry, meanwhile breaking it up with the stirrer. Add the tomato juice. Mix.
In a bowl put 2 tbsp. flour. Add a little water and beat well so that there are no lumps. It should turn into a not very liquid mixture.
Pour it into the Bolognese sauce to thicken. Season with salt and pepper. Gets mixed.
Set aside and prepare Béchamel sauce. I thicken both sauces a bit more than usual because the zucchini releases juice.
In a frying pan with a non-scratch coating, heat the butter with a little oil. The hob should be heated to moderate heat. Add the flour to fry, by stirring constantly with a wire whisk.
Add the milk little by little, by stirring constantly again. Season with salt, black pepper and broth powder. It is stirred until the desired thickness of the sauce. It is removed from the stove.
Assemble the zucchini lasagna. In a deep glass pot, arrange a row of zucchini peels. The sauces are divided into 3 layers. The first row of zucchini is spread well with Bolognese sauce. Another row of zucchini is arranged. Spread with béchamel sauce.
This is repeated until the products run out, finishing off with béchamel sauce on top.
Bake in the oven. First with the lid on the glass pot to steam the zucchini and release juices and cook the lasagna better.
Then the lid is removed and baked until the zucchini soften. The cheese is grated. Sprinkle and bake until browned.
Zucchini lasagna is a delicious and healthy variation of a favorite dish.
