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Summer Lasagna with Zucchini

MonikaMonika
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Summer Lasagna with Zucchini
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25/09/2017
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Preparation
30 min.
Cooking
30 min.
Тotal
60 min.
Servings
8
"An unbelievably delicious dish that`ll make you lick your fingers clean and beg for more!"

Ingredients

  • peppers - 1, medium
  • onions - 1, large
  • carrots - 1
  • beef broth - 1
  • mince - 17.5 oz (500 g)
  • white wine - 3 1/3 tbsp (50 ml)
  • tomatoes - 1 large
  • potatoes - 2 large
  • zucchini - 3 - 4
  • oil
  • black pepper
  • salt
  • bechamel sauce
  • flour - 3 1/3 tbsp (50 g)
  • butter - 3 1/3 tbsp (50 g)
  • milk - 2 1/2 cups (600 ml) (hot)
measures

How to make

Chop the onion, carrots and pepper finely and braise them. Add the mince and pour on the white wine. Sprinkle with salt and black pepper and leave it until the wine evaporates, then your filling is ready.

Cut the potatoes into medium thick slices. Cut the zucchini lengthwise (medium thick) and blanch in boiling water for about 5 min.

Smear a square tray with oil and arrange drained zucchini along its bottom. Pour on half the filling, distribute it well all over.

The 2nd layer needs to be potatoes, then pour on the rest of the mixture. On top, arrange the final zucchini layer and finish off with the bechamel sauce.

It's made as follows: Melt the butter with the flour in a pot for 1 min. and pour the hot milk over it while stirring energetically (don't worry if you see lumps at first, they'll disappear gradually).

Don't stop stirring for about 8-10 min. Pour the bechamel on top and bake at about 390°F (200 °C) for 30 min.

Enjoy!

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Comments

Anonymous
Anonymous
What about the tomato?
01.06.2022 00:33
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