Zucchini Lasagna

6 servings

meat sauce made from 500 gr minced meat
2 small or 1 large zucchini
250 g ricotta
100 g grated parmesan, plus some more for sprinkling on top
250 g shredded mozzarella
2 eggs
salt and pepper

Start by making your favourite simple meat sauce. I used 500 gr of organic minced beef, 1 onion, 400 gr ready made sugar free tomato sauce (since I was in a hurry, otherwise make your own). Maybe add garlic. Stir fry the onions and mince, add the sauce, season and let cook for 5-10 minutes.

Preheat you oven to 350 F/175 C.

Slice the zucchinis with a peeler or whatever works to make broad strips. Smaller zucchinis are better since the large ones often have a lot of seeds which will make holes in your strips. Dry them on paper towels.

Stir together ricotta, parmesan, and eggs in a bowl, season with salt and pepper.

Pour half of your meat sauce in a baking dish. Put two layers of zucchini strips in different directions on top. Smear out half of the ricotta cream and sprinkle half of the mozzarella. Add rest of the meat sauce and repeat. If you prefer more and thinner layers, just add some more zucchini to the recipe.

For the top layer, make a lattice if you want your lasagna extra pretty. Lift the bottom half of every other zucchini strip and lay another strip across diagonally.

Finish off with some more parmesan and add salt and pepper.

Bake for about 30 minutes.

Let the lasagna rest for ten minutes before serving.