Today on our menu is an unusual lasagna cooked at home from vegetables and minced meat. She, of course, will appeal not only to those who follow their figure, but also to all lovers of delicious food! The role of the test in this dish is performed by dietary and healthy zucchini. To make the zucchini bake faster, you can pre-fry them. But it is best to cut thinly, then the need for heat treatment will disappear, and the lasagna will turn out to be even more useful! For minced meat, you can use any meat - beef, pork, chicken or turkey. We will cook from mixed minced meat - pork and beef, since this combination is the most optimal for the filling.

The dish is completely uncomplicated compared to the classic recipe, because it is prepared without flour. In fact, vegetable lazy lasagna is a summer vitamin version of the traditional version. How to make delicious vegetable lasagna, you will learn from our step-by-step recipe with photos.

What do we need for lasagna

• zucchini - 2 pcs.;
• minced meat - 500 g;
• vegetable oil - 2 tablespoons;
• onions - 2 pcs.;
• Garlic - 3 cloves;
• provencal herbs - 2 tsp;
• tomato paste - 1 tbsp;
• canned tomatoes - 400 g;
• sour cream - 300 g;
• hard cheese - 250 g;
• egg - 1 pc.;
• parsley - a small bunch;
• salt - to taste;
• sugar - 1 pinch;
• bay leaf - 1 pc.;
• ground black pepper - to taste.

The number of servings is 4.

Lasagna with minced zucchini: a recipe with a photo at home

1. Wash small zucchini, dry and cut into thin oval slices. You can adapt for this purpose a special grater for shredding cabbage or an ordinary vegetable peeler.
   
2. Sprinkle the sliced ​​zucchini with salt and place in a deep bowl. Leave for 30-40 minutes - during this time the vegetables will release a lot of juice. We drain it, and gently squeeze the zucchini and lightly dip it with a paper towel to remove moisture. If this is not done, then a lot of liquid will be released during the cooking process, and the lasagna will not be as tasty.
   
3. While the zucchini is infused, let's deal with the meat component of the dish. First, finely chop the onion and garlic and fry them in a pan with heated vegetable oil.
   
4. After that, add the prepared minced meat to the vegetables and fry until the minced meat changes color. To prevent the meat from gathering in lumps, be sure to stir the minced meat.
   
5. Salt, add a little sugar, ground pepper and a mixture of Provence herbs. By the way, they can be replaced with any other mixture of Mediterranean spices, the main thing is that they contain oregano, basil, thyme and savory. Stir everything and fry for some more time, until almost all the liquid has evaporated.
   
6. Then add tomato paste and pieces of canned (in their own juice) tomatoes to the minced meat. They can also be replaced with fresh, finely chopped vegetables. We have a homemade bolognese sauce made from tomato slices.
   
7. We mix everything and simmer under a closed lid for about 30 minutes.
   
8. To prepare the sauce, mix sour cream, one chicken egg, finely chopped parsley and half of the grated cheese. Add a little salt to the mixture and mix well.
   
9. Now that all the ingredients are half cooked, we collect them in one form. Place a portion of the minced meat on the bottom of the baking dish. The form does not need to be pre-lubricated.
   
10. Lay zucchini strips on top of minced meat. If you have them turned out to be very thin, you can lay out in two layers.
    
11. Put the minced meat on top of the zucchini. Cover it with sour cream sauce. Repeat the combination of these three layers from the very beginning. Since we have a rather roomy baking dish (26 by 20 cm), we got 2 layers of zucchini and 3 layers of meat filling. In the form of a smaller layer size, respectively, there will be more.
    
12. The final step is to sprinkle the lasagna with the remaining grated cheese.
    
13. We put the dish in an oven preheated to 180 degrees and bake until golden brown cheese crust. Since the meat is already cooked, we actually only need to cook the zucchini, which cooks quickly. Therefore, after 45-50 minutes, a fragrant and juicy zucchini casserole with minced meat will be ready!
    

If you like summer lasagna, try making another version of it: replace zucchini with eggplant. Or you can make a mixed version: one layer is squash, the other is eggplant. Quite competitive, unusual and tasty. Delicious impressions!

Summer is the time to prepare dishes with the maximum set of fresh vegetables! And even such an initially hearty dish as lasagna can be transformed into an absolutely light and truly summer dish - zucchini lasagna light!

What is lasagna?

Lasagna is an Italian dish and in translation means “hot sheets”. “Hot sheets” refers to traditional Italian pasta in the form of dough rectangles. In Italy itself, "lasagna" has been known since the 13th century, it was mentioned in ancient cookbooks found during the excavations of Naples, and its first recipe was written in Latin. But, despite such a long and impressive history of this dish, today we still dare to change the traditional recipe. Meet zucchini lasagna, the recipe with a photo is attached as always!

Lasagne with zucchini is the most original thing that culinary specialists could come up with on the subject of Italian cuisine. Perhaps this experiment did not find its fans among pasta lovers, but for adherents of healthy food, such zucchini lasagne is a dietary find! Judge for yourself, the layers of lasagna can be reduced or increased, ingredients can be added or removed, they can be changed to lighter ones or more suitable for your individual menu. As a result, it still turns out juicy, tasty, fragrant, as well as everything that is prepared from zucchini! What can I say, zucchini lasagna is one hundred percent proper nutrition!

With the same success, zucchini lasagne without meat, zucchini lasagna with cottage cheese (the so-called Dukan zucchini lasagne) or zucchini lasagna with mushrooms can be prepared.

So, today on the menu is vegetable lasagna with zucchini!

Ingredients for squash lasagna with minced meat

• zucchini - 1.5 kg;
• minced meat - 0.5 kg;
• tomatoes - 0.5 kg;
• onions - 1-2 pcs.;
• sweet pepper - 1 pc.;
• Italian herbs - 1 tablespoon;
• dry garlic - to taste;
• salt and pepper - to taste;
• mozzarella - 250-300 g;
• greens - to taste;
• vegetable oil.

Preparation time: 40 minutes

Time for preparing: 35 minutes

Servings: 6-7pcs

World Cuisine: Italian

Cooking method: baking

The nutritional value 100 grams of cooked lasagna: calories - 84 kcal, 9.4 g protein, 4.2 g fat, 2.7 g carbohydrates

Step by step recipe for zucchini lasagna. A photo

For lasagna with zucchini and tomatoes, we will prepare all the ingredients and, first of all, we will deal directly with zucchini - an ingredient that will successfully replace the dough. We recommend taking only young zucchini for lasagna, as they are still dense and elastic, do not contain a pronounced seed area, which is usually removed during cooking. We need to get solid and thin plates, which are convenient to shift all the layers of lasagna. Cut the zucchini into slices 4-5 mm thick. There are no suitable zucchini? Don't worry, there is a way! Zucchini and Lavash Lasagna! With the help of pita bread, you can insure all layers so that they do not fall apart when served.



We send zucchini slices to the grill or fry in a regular frying pan until a light blush. You can continue the experiment and take eggplant as well - zucchini and eggplant lasagna will definitely be remembered for a long time, because the taste becomes even more interesting!



For the tomato sauce, chop the onion and sweet pepper into cubes. Saute in oil until softened.



Pour fresh tomato puree into the pan.



Before you put the sauce on boiling, pour Italian herbs into the tomato mass. They simply perfectly emphasize the pronounced tomato flavor of this vegetable sauce and remind you of the homeland of our dish! But if you like zucchini lasagne with bechamel sauce more, it is better to add Italian herbs to minced meat.



Reduce the sauce until it thickens to remove excess moisture and leave only a concentrated tomato flavor. There will be enough liquid in the zucchini, otherwise your zucchini lasagna in the oven will simply “float”!



Along the way, fry the minced meat with salt and black pepper until tender. Choose the type of meat for minced meat at will - zucchini lasagne with minced chicken will be no less appetizing! In addition, if you make minced meat at home, such chicken zucchini lasagna will not contain excess fat, which may be present in store-bought minced meat. If you wish, you can skip this step and you will get an equally delicious vegetarian zucchini lasagna.



When all the ingredients are assembled, we begin to lay the lasagna in the form. A square or rectangular ceramic or glass shape is best suited for it. Lasagna from zucchini in a slow cooker is placed directly in the bowl, observing the order of the layers. Lay out the zucchini in the first layer. Sprinkle with a few pinches of dry granulated garlic.



Spread the tomato sauce over the zucchini.



Put the fried minced meat on the sauce.



Mince, in turn, sprinkle with mozzarella. Instead of mozzarella, you can use any hard cheese, suluguni or feta cheese.



We cover again with a layer of zucchini and garlic and repeat everything again - sauce, minced meat, cheese, zucchini, garlic, until all your ingredients are over. If you chose zucchini and carrot lasagna as a base, place the carrot layer on the minced meat so that the meat has time to absorb the sweetness from the carrots.



Be sure to leave a portion of mozzarella on the topmost finishing layer (it should cover the last layer of courgettes).



It's time to send the lasagna to the oven for 35-40 minutes at a temperature of 180 degrees. We are waiting ... And here it is, zucchini lasagna - dinner is guaranteed!



We hope you enjoy zucchini lasagne, the recipe of which can be easily remembered and repeated in your kitchen for loved ones. Enjoy your meal!

Popular queries: easy lasagna recipe, zucchini lasagna instead of dough, zucchini lasagna pp

Zucchini lasagna with minced meat - an easy and slightly easier version to prepare. Keeping the traditional appetizing combination of juicy minced meat filling, cheese and creamy sauce, we will simplify and speed up the cooking process a little. Let's replace tasty, but not too figure-friendly with thin, juicy and low-calorie zucchini ribbons. We will also prepare a faster and easier-to-prepare replacement. Without much hassle, you get a delicious, juicy and fragrant dish that will not go unnoticed even on the festive table. Try it!

Prepare the ingredients according to the list.

Using a potato peeler or a special grater, cut the zucchini into thin strips.

Place the zucchini strips in a deep bowl, sprinkle with a little salt, and leave at room temperature for 1 hour.

Meanwhile, prepare the minced meat filling. Heat vegetable oil over medium heat. Add finely chopped onion and garlic, and stir-fry over medium heat for 6-7 minutes until the onion pieces release their juice and become soft and translucent.

Then add the minced meat, and, stirring, fry for another 10 minutes, until the minced meat turns white and becomes crumbly.

Add salt, ground black pepper, a mixture of dried Italian herbs and a pinch of sugar. Stir and fry the mixture for a few more minutes over medium heat until the liquid that the minced meat has almost completely evaporated.

Add canned tomatoes, tomato paste and 1-2 bay leaves. Mix everything well and bring the mixture to a boil.

Then reduce the heat, cover the pan with a lid, and, stirring occasionally, cook the mixture for another 30 minutes.

Drain any juice from the zucchini.

Rinse the zucchini ribbons under running water, squeeze lightly and dry thoroughly.

In a separate container, combine thick sour cream, chicken egg, finely chopped parsley and about half of the grated cheese. Add some salt and black pepper to taste and mix well.

Put a thin layer of minced meat on the bottom of a deep baking dish and add a layer of zucchini.

Lay out another layer of minced meat.

And a layer of sour cream sauce. And then repeat all the layers, gradually filling the baking dish.

Sprinkle the last layer of zucchini lasagna generously with the remaining cheese. Place the dish in an oven preheated to 180 degrees and bake for 40-50 minutes, until golden brown.

Zucchini lasagne with minced meat is ready. Enjoy your meal!