Ingredients
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300 g Beef mince
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3 Zucchini
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1 can Tomato Sauce
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2 tsp Salt
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3 cups Vegan CheeseGrated
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1 tbsp Oregano
Directions
For the first time I tried this healthier version of lasagna at Vitosha street’s Restaurant. I was delighted! It was made of eggplant, potatoes, minced veal. Then I decided that I must learn how to cook this delicious recipe. So this is the way of creation the recipe.
Let’s admit that cooking lasagna can be quite hard. Care must be taken to ensure that they are well cooked and well prepared. Personally, I used a small ceramic square pan, which I just smeared with grape seed oil. Therefore, make sure that the cookware you are using is durable and heatproof. However, you want the lasagna to be thick enough in appearance, not thin and lean.
Choose the stuffing to your liking. I chose to use tomato sauce with olives (I often have such jars on hand in home), vegan cheese, minced veal meat from the meat stand.
Enjoy the preparation of the lasagna so that it can give you the most wonderful nutrients and wonderful moments!
Steps
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1
Done
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The first step is to prepare the zucchini. To do this, I used a special slicing device. I sliced them about 3 mm thick. |
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2
Done
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Then prepare the mince. Add the spices for flavour. Stir well and place in a preheated pan with grape seed oil. Mash the minced meat with a wooden spoon. Once the mince is almost ready, pour the tomato sauce. Mine was homemade liquid sauce. From it I added about 3-4 tablespoons and stirred it. Allow it to bake for a few minutes on the pan until the mixture is fully cooked. |
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3
Done
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Turn on the oven to 180°C degrees. |
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4
Done
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Arranging the lasagna begins by placing the zucchini slices side by side until you fill the bottom of the pan. Then put some yellow cheese and re-arrange a layer of zucchini. After that you put the cayenne mixture and again zucchini. Then spread the tomato sauce with olives and again zucchini. So arrange layer after layer to your liking until you arrange the entire tray. Sprinkle with yellow cheese on top and bake. |
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5
Done
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I have not used baking foil or covered it with anything else. It became perfectly toasty and delicious. The zucchini also let in water and it became a nice tomato sauce dripping from the slices on the plate. |
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6
Done
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Bake for 40-50 minutes, keeping track of when it will bake until golden on top of the yellow cheese. |
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7
Done
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After removing it, let it cool for 10 minutes and then slice and serve. |
