Summer Lasagna with Zucchini

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Summer Lasagna with Zucchini
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25/09/2017
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Preparation30 min.
Cooking30 min.
Тotal60 min.
Servings8
"An unbelievably delicious dish that`ll make you lick your fingers clean and beg for more!"

Ingredients

measures

How to cook

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 392°F (200 °C) for 30 min.

Enjoy!

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