Lasagna with minced meat, zucchini, dough and béchamel sauce
Ingredients
Bolognese sauce
- 4 tomatoes
- 2 onions
- 2 cloves garlic
- 500 g minced meat
- 1 zucchini
- 1 tin tomatoes
- oregano, to taste
- olive oil, to taste
- salt, to taste
- pepper, to taste Flavor
- 1 packet of lasagne sheets
- 200 g cheese, grated
Bechamel sauce
- 60 g butter
- 50 g flour
- 600 ml milk
- 400 ml vegetable stock
- Nutmeg, to taste
- Salt, to taste
- pepper, to taste
Utensils
- knife
- cutting board
- pan
- spatula
- casserole dish
- pot
- whisk
Instructions
Prepare the Bolognese sauce
- Wash and dice the tomatoes.
- Peel the onions and garlic and also dice.
- Fry the minced meat in the hot oil.
- Add the diced onions and garlic and sauté as well.
- Add the diced tomatoes and the tomatoes from the can.
- Simmer with the oregano for about 5 minutes.
- Season with salt and pepper.
- Cut the courgettes into slices.
- Grease the casserole dish.
- Preheat the oven.
Prepare the béchamel sauce
- Met the butter in the saucepan.
- Four under Heat up while stirring.
- Pour in the milk and vegetable stock and stir with a whisk.
- Boil the sauce and stir in the cheese.
- Season with salt, pepper and nutmeg.
Layer the lasagne
- Place the Bolognese sauce on the bottom of the greased casserole dish.
- Place lasagne sheets on top and layer more Bolognese sauce.
- Cover with zucchini slices.
- Add a few tablespoons of the béchamel sauce and repeat the process so that there are 4 layers of lasagne.
- Use the rest of the Cover with a little béchamel sauce and sprinkle with cheese.
- Bake the lasagne in the oven at 200 degrees on the middle shelf for about 45 minutes.
