Zucchini Lasagna

I couldn’t come up with a better name. Besides, the recipe was inspired by lasagna’s layers.

You can also make this recipe with eggplants or potatoes instead of zucchini.

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3 zucchini

3 romano tomatoes

1/2 lean ground meat

1/2 red onion

3 – 4 garlic cloves

pink salt & pepper

chili flakes

2 bay leaves

1/2 tbs oregano

1/2 tbs basil

1/3 cup of shredded mozzarella

1 tbs cream cheese (optional)

parmesan

2 tbs tomato paste

3 tbs olive oil

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Chop the red onion and the garlic cloves.

Heat a frying pan on medium temperature.

Put the onion and the garlic into the pan.

Let it cook for 4 – 5 minutes (until the onion softens).

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Add the meat to the pan, spice it (with all the spices listed above), add the bay leaves and 1/2 cup water.

Let it cook for 4 – 5 minutes.

Add the tomato paste and mix well with the meat.

If necessary add another 1/2 cup water.

(The meat should have about 1/2 cup tomato sauce when it’s done).

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Arrange the slices of zucchini in an oven proof dish (coated with olive oil).

Covered the bottom of the dish with the slices from 2 zucchini.

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Add the meat over the zucchini.

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Cover the meat with the shredded mozzarella.

Start building the second layer of zucchini.

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Add the slices of tomatoes on top of the last layer of zucchini and salt and pepper it.

Cover everything with another layer of mozzarella and cream cheese diluted with 1/3 cup water.

Cover with aluminium foil and cook at 375F for 30 minutes.

Remove the aluminium foil and cook for another 5 – 10 minutes at 385F.

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Serve with parmesan on top.

ENJOY!

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One thought on “Zucchini Lasagna

  1. Pingback: Is It Baked Parmesan Zucchini or Zucchini Parmesan… Err… Rounds? | A Mélange of Contradictory Tendencies

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