Zucchini Lasagna with Bechamel Sauce
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
- 2 cups shredded mozzarella cheese
Bechamel sauce
- 4 tablespoons butter
- 5 tablespoons flour
- 4 cups milk
- 2 teaspoons salt
Preparation
Set the oven rack, preheat the oven to 180°C, and prepare a suitable baking dish.
In a pot, add the oil and meat and stir until it is completely dry.
Add the onion, meat spice, oregano, salt, black pepper, tomato paste, chopped tomatoes, and water, and 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 a grill pan, oil it lightly, add the zucchini slices, and cook for a few minutes, then set aside.
In a pot, add the butter and flour, stir with a whisk until melted, then add the milk and continue stirring until a thick bechamel sauce forms.
In the baking dish, layer zucchini slices, some of the sauce mixture, some bechamel, and some cheese, and repeat the layers.
Spread the last layer with some bechamel and mozzarella.
Place the dish in the oven for about 30 minutes until it sets and the surface browns nicely.
