Zucchini lasagna with béchamel sauce

Step 1/8

• ⅔ zucchini

• peeler

Use a peeler to cut zucchini into thin slices. Sprinkle with salt to extract excess liquid.

Step 2/8

• 1⅓ carrots
• ⅔ celery
• ⅔ onion
• ⅓ clove garlic
• 200 g mixed ground meat

Very finely chop carrots, celery and onion and fry them in a pan with the finely chopped garlic. Right after that, add the minced meat.

Step 3/8

• 333⅓ g canned diced tomatoes
• 1⅓ pinches salt
• 1⅓ pinches pepper
• ⅔ pinch dried basil
• ⅔ bay leaf

• frying pan

Add diced tomatoes, bay leaf, dried basil and season with salt and pepper.

Step 4/8

• 133⅓ g spinach
• 33⅓ g flour
• 20 g butter
• 333⅓ ml milk
• ⅔ pinch ground nutmeg

• pot

For the béchamel sauce, melt butter in a separate pot, stir in flour and deglaze with warm milk. I used unsweetened soy milk - also works great. At the end, mix in spinach (frozen spinach must be defrosted beforehand) and season with nutmeg, salt and pepper.

Step 5/8

Dry zucchini slices with a kitchen table to remove liquid.

Step 6/8

• baking dish

Layer a baking dish with a layer of zucchini followed by minced meat mixture and béchamel sauce.

Step 7/8

It results in about 2-3 layers, finishing with a layer of zucchini.

Step 8/8

• ⅔ mozzarella cheese
• 2 tbsp Parmesan cheese

Sprinkle with mozzarella and parmesan. Bake in the preheated oven at 200°C/400°F for approx. 25 min.

Enjoy your meal!