Zucchini Lasagna with Bechamel
Ingredients
- 4 large zucchinis
- 1/4 cup corn oil
- 750 grams finely ground meat
- 1 large onion, finely chopped
- 3 medium tomatoes, chopped
- 3 tablespoons tomato paste
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon meat spice
- 1 teaspoon oregano
- 1/2 cup water
Bechamel sauce
- 4 tablespoons butter
- 5 tablespoons flour
- 4 cups milk
- 2 teaspoons salt
- 2 cups shredded mozzarella cheese
Preparation
Set the oven rack and preheat the oven to 180°C, then prepare a suitable baking dish.
In a pot, add the oil and meat, stir until the meat is completely dry.
Add the onion, meat spice, oregano or basil, salt, black pepper, tomato paste, chopped tomatoes, and water, then stir well to mix the ingredients.
Leave the meat on low heat for a few minutes to cook.
Cut the zucchini into slices.
Heat a grill pan and brush it with some oil.
Place the zucchini slices in the pan for a few minutes and set aside.
In a pot, combine butter and flour, stir with a whisk until dissolved, then add milk and continue stirring until the bechamel thickens.
In the baking dish, layer zucchini slices, sauce mixture, bechamel, and cheese, repeating the layers.
Spread the top layer with bechamel and mozzarella cheese.
Bake in the oven for about 30 minutes until cooked and the surface is nicely browned.
