Zucchini Lasagna with Meat and Bechamel
Ingredients
- 4 large zucchini
- 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 wire rack in the oven and preheat to 180°C, then prepare a suitable baking dish
In a saucepan, put the oil and add the meat, stir until it dries completely
Add the onion, meat spice, oregano or basil, salt, black pepper, tomato paste, chopped tomatoes, and water, then stir the meat well to mix the ingredients
Leave the meat on low heat for a few minutes to simmer
Cut the zucchini into slices
Heat the grill pan and sprinkle or brush with some oil
Place zucchini slices in the pan for a few minutes and set aside
In a saucepan, put butter and flour, use a whisk to stir until melted, then add milk and continue stirring until the bechamel mixture thickens
In the baking dish, layer slices of zucchini, some sauce mixture, some bechamel, and some cheese, and repeat the layers
Spread the top layer with some bechamel and mozzarella
Place the dish in the oven for about 30 minutes to simmer and brown the surface nicely
