Lasagna with Zucchini and Ricotta and Eat Me At
- 1 pack (350g) of minced Eat Me At
- 1 (400ml) of canned tomatoes (or trade winds)
- 1 bulb
- 1 tsp dried garlic
- 1 tbsp. oregano
- 2-3 zucchini or zucchini (about 1 kg)
- 1 ricotta (250g)
- 50 gr. of hard Parmesan cheese
- 100 gr. mozzarella
- Salt
We offer you a recipe for "light" lasagna, where instead of dough sheets zucchini slices are used, instead of a fat béchamel sauce - ricotta, well, instead of minced meat, you know what to take;)
Ricotta in the vegan version can be replaced with pre-soaked cashews.
Cut zucchini into thin slices, salt and set aside.
Fry the chopped onion. Add minced meat, after a while throw in canned tomatoes, dried garlic and 1 tsp. salt. Stew for up to 10 minutes to get the liquid.
Grate hard cheese on a grater, mix with ricotta, salt and pepper (half a teaspoon).
Collecting lasagna. Turn on the oven at 180 ° C. Rinse the zucchini from the salt, get rid of excess water and (preferably) fry a little on the grill pan. Put a layer of zucchini, a layer of Bolognese, a layer of ricotta sauce in a baking dish. Repeat another layer. Lay the top with zucchini. If you grilled zucchini - sprinkle the top of lasagna with mozzarella and bake for 20 minutes. Otherwise, bake lasagna for 30 minutes, sprinkle with mozzarella 10 minutes before completion.
