Home Product ratings Zucchini lasagne with minced meat. An exclusive recipe with step by step photos. Zucchini lasagna: recipes for delicious vegetable and meat lasagne Lazy zucchini lasagna with minced meat

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Zucchini lasagne with minced meat. An exclusive recipe with step by step photos. Zucchini lasagna: recipes for delicious vegetable and meat lasagne Lazy zucchini lasagna with minced meat

Lasagna recipes

15-16

1 hour 15 minutes

90 kcal

5/5 (1)

Many of us have heard of such a wonderful dish as lasagna. I associate it with the movie about Garfield who could eat the whole dish himself. And it seems to me that I myself sometimes become like that, because it’s very tasty. Not very useful, though. And to get a little more benefit from such a dish, I once found a recipe where zucchini is used instead of dough. And the most interesting thing is that in the end you hardly feel that you are eating zucchini!

The main thing is to cook delicious filling and sauce, then the zucchini are soaked, baked, and the dish turns out to be just wonderful. Even children don't twist their noses. Therefore, if you are interested in this option, then I will gladly share with you a few recipes.

Zucchini lasagna with minced meat

Kitchen utensils and appliances: frying pan, spoon, grater, lasagne dish, oven, knife.

Ingredients

Cooking process

First stage: zucchini, salt, pepper.

Second stage: onions, carrots, peppers, minced meat, sour cream, tomato paste.

The third stage: zucchini, minced meat, cheese.

Zucchini lasagna with chicken

Cooking time: 1 hour 20 minutes.
Servings: 15.
Kitchen appliances and utensils: knife, spoon, bowl, grater, baking dish, oven.

Ingredients

Cooking process

Stage one: chicken, zucchini.

Second stage: onions, garlic, salt, pepper, milk, flour, cheese - 225 g.

The third stage: cheese - 225 g, sour cream, eggs, zucchini, sauce, chicken.

What to serve lasagna with

If it seems to you that one lasagna is not enough, then you can serve it light salad and tomatoes with mozzarella and basil. You can serve olives or olives, fresh vegetables, herbs in a separate plate.

Red wine goes well with lasagna, only if you choose not too sweet, tasty option... If this is not a festive dinner, but an ordinary day in the family, then one lasagna will be enough for everyone to eat.

Today our menu includes an unusual homemade lasagna from vegetables and minced meat. She, undoubtedly, will appeal not only to those who follow their figure, but also to all lovers of delicious food! The role of the dough in this dish is performed by dietary and healthy zucchini... To bake the zucchini faster, you can pre-fry them. But it is best to chop thinly, thinly, then the need for heat treatment will disappear, and the lasagna will turn out to be even healthier! For minced meat, you can use any meat - beef, pork, chicken or turkey. We will cook from mixed minced meat - pork and beef, since this combination is the most optimal for the filling.

The dish is completely effortless compared to the classic recipe, as it is cooked without flour. In fact, vegetable lazy lasagna is a traditional summer vitamin version. How to make delicious vegetable lasagne, you will learn from our step by step recipe with photo.

What we need for lasagna

zucchini - 2 pcs.;
chopped meat- 500 g;
vegetable oil- 2 tbsp. L.;
onions - 2 pcs.;
Garlic - 3 cloves;
Provencal herbs - 2 tsp;
tomato paste - 1 tablespoon;
canned tomatoes - 400 g;
sour cream - 300 g;
hard cheese - 250 g;
egg - 1 pc.;
parsley - a small bunch;
salt to taste;
sugar - 1 pinch;
bay leaf - 1 pc .;
ground black pepper - to taste.

Servings Per Container - 4.

Lasagne with minced zucchini: a recipe with a photo at home

Wash small zucchini, dry and cut into thin oval slices. You can adapt for these purposes a special grater for shredding cabbage or a regular vegetable peeler.
Sprinkle the sliced zucchini with salt and place in a deep bowl. Leave it for 30-40 minutes - during this time the vegetables will release a lot of juice. We drain it, and gently squeeze the zucchini and lightly dip it with a paper towel to remove moisture. If this is not done, a lot of liquid will come out during cooking and the lasagna will not be as tasty.
While the zucchini is infused, let's take up the meat component of the dish. To begin with, finely chop the onion and garlic and fry them in a pan with heated vegetable oil.
After that, add the ready-made minced meat to the vegetables and fry until the minced meat changes color. To prevent the meat from gathering into lumps, we must stir the minced meat.
Salt, add a little sugar, ground pepper and mixture provencal herbs... By the way, they can be replaced with any other mixture of Mediterranean spices, the main thing is that they contain oregano, basil, thyme and savory. Stir everything and fry for a while, until almost all the liquid has evaporated.
Then add to the minced meat tomato paste and canned pieces (in own juice) tomatoes. They can also be replaced with fresh, finely chopped vegetables. We have a bolognese-style sauce made from tomato slices with our own hands.
Mix everything and simmer under a closed lid for about 30 minutes.
To make the sauce, mix the sour cream, one egg, finely chopped parsley and half of the grated cheese. Add a little salt to the mixture and mix well.
Now that all the ingredients are half-cooked, we collect them in one form. Put some of the minced meat on the bottom of the baking dish. The form does not need to be lubricated with anything.
Lay out strips of zucchini on top of the minced meat. If you get them very thin, they can be laid out in two layers.
Put the minced meat on top of the zucchini. Cover it with sour cream sauce. We repeat the combination of these three layers from the very beginning. Since we have a fairly roomy baking dish (26 x 20 cm), we got 2 layers of zucchini and 3 layers meat filling... In the form of a smaller size, the layers, respectively, will be larger.
The final step is to sprinkle the lasagna with the remaining grated cheese.
We put the dish in an oven preheated to 180 degrees and bake until golden brown cheese crust... Since the meat is already fried, we actually only need to cook the courgettes, which cook quickly. Therefore, after 45-50 minutes, the aromatic and juicy zucchini casserole with minced meat will be ready!

If you like summer lasagna, try another variation of it: substitute eggplant for zucchini. Or you can make a mixed version: one layer is courgette, the other is eggplant. Quite competitive, unusual and tasty. Delicious impressions!

Lasagna came to us from Italian cuisine and received tremendous approval. The product is prepared very simply, but it turns out to be tender, juicy and tasty. It is perfect both as a snack at any time of the day and for a festive event.

Today I will share with you a very easy and delicious recipe zucchini lasagne with minced meat, which even a novice cook can cook. I first tried such a dish with friends at a party and realized that I want to cook it and eat it more often. Men are big lovers of this treat in our family, so every weekend I delight them with this delicacy. Prepare this Italian casserole for your family too.

Zucchini lasagna

Kitchen appliances and utensils: deep bowl, hob and oven.

Ingredients

Medium zucchini	2 pcs.
Vegetable oil	2 tbsp. l.
Onion	1 PC.
Garlic	5 cloves
Mixed minced meat	0.5KG
Dried Italian Herb Blend	2-3 tsp
Salt	2 pinches
Sugar	1 pinch
Pepper	1 pinch
Tomato paste	1 tbsp. l.
Bay leaf	1-2 pcs.
Tomatoes	400-500 g
Sour cream	400 g
Egg	1 PC.
Parsley	0.5 bundle
Cheese	300 g

Choosing the right ingredients

Young zucchini- a suitable option for our dish. It is important that large seeds do not come across them. If there are any, remove them during preparation. This also applies to the rind: if it is very coarse, cut it off. By the way, thanks to vegetables we will get not only tasty dish but also useful. They can easily replace dough lasagna sheets and add freshness to our product.
Italians use for lasagna cheese "Parmesan", "Ricotta" or "Mozzarella". Also excellently contribute to the formation of a golden crust "Gollandsky", "Monastyrsky" and "Russian", which are more available on the shelves of our stores. You can adjust the amount of cheese yourself. Its top layer must necessarily be thick for the formation of a dense crust.

Step by step recipe

Cut 2 zucchini into very thin strips, place in a bowl, add a little salt.
Dice 1 large onion and 5 garlic cloves and fry for about 7-8 minutes. Pour in minced meat, a pinch of sugar, salt, pepper to your taste and 2-3 tsp. dried Italian herbs and continue to fry.
Add 400-500 g of finely chopped tomatoes, canned in their own juice, 1 tbsp. l. tomato paste and 1-2 bay leaves. Mix everything and cook covered for about 30 minutes, stirring occasionally. Tomatoes can be used fresh or canned in a marinade.
Remove excess juice from zucchini.
In a container, combine 400 g of sour cream, 1 egg, 0.5 bunch of chopped parsley and 150 g of grated cheese, salt and pepper at your discretion and mix everything.
Now lay the lasagne in layers in a baking dish: 1 layer - a thin layer of minced meat, about ½ or 1/3 of the total;
2nd layer - zucchini leaves;
3 layer - grease with sour cream sauce.
Lay the layers 2-3 times, and sprinkle with 150 g of grated cheese on top. Send to oven for 40-50 minutes at 180 °.

Video recipe

Now let's watch a short video that shows the whole process of creating a courgette lasagna in full detail.

Did you know? Secrets of delicious lasagna:

To preserve and maintain the shape of the lasagna, you need to make at least two layers of zucchini, one of which is laid along, and the other across.
For baking, use a form with thick walls, so our dish will bake perfectly and will not burn.

Feeding options

This dish is suitable both for the daily menu and for guests. Lasagna is a complete food in its own right, so it can easily become a nutritious lunch or dinner for your family.
When served on a festive table, olives, olives or fresh vegetable salad will refresh its taste.
For an aperitif, a not very sweet red wine will be harmonious.
In restaurants, lasagne is served this way. It, while still hot, is laid out on a heated flat plate (this way the product will be warm longer). A portion of a portion is 10x10 cm. Top with Bolognese sauce, sprinkle with grated Parmesan cheese and garnish with dill and parsley leaves. It turns out very nice and appetizing.
In fact, these pastries are initially very beautiful, so no special decoration is required to serve them at home.

Cooking options

I recommend picking up the recipe for — Bechamel sauce for lasagne—. A properly prepared sauce is one of the secrets delicious food... It is suitable not only for lasagna, but also for other vegetable and meat dishes... By the way, this sauce is very popular in French cuisine, but our modern housewives quite often use it in cooking.
But classic recipe... The main advantage of the dough is its soft structure, due to which, after rolling, a thin sheet is obtained. Despite the fact that now such a dough can be purchased in stores, many chefs still prefer to cook it on their own. Firstly, its cost is not so low, but in the home version it turns out to be much tastier.
The most popular is the one that can be easily prepared at home. I recommend that you diversify your menu with this dish. According to legend, it is thanks to the restaurants in the Italian city of Bologna that this dish has gained immense popularity around the world. But, in fact, it was prepared back in the XII century. Since then, she has experienced many changes and improvements in her appearance, taste and composition.
Nobody can walk by. It turns out to be very tender and nutritious. Even my children, who are not very fond of meat, happily eat it for dinner. You can also make chicken zucchini lasagna using this recipe instead of dough. Always keep food for this yummy in the refrigerator - you can use it to please unexpected guests or relatives who want something tasty and unusual for dinner.
If you can, cook it. Thus, you will save your time, and the household will receive a very appetizing and aromatic treat. Dough, pita bread or zucchini can serve as lasagna sheets, everything will depend on your preferences. The only thing to consider is the small amount ready meal... If your family is small, then the portion will be sufficient.

Conclusion

It has already become a favorite dish of many. It can be attributed to dishes fast food and cook on hastily any day. Skillful culinary specialists have combined Armenian and Italian cuisine, having received a dish that is already familiar to themselves, but new way... This is how the world culinary masterpieces are born.
Many people refuse a baked product because of its high calorie content... If so, give it a try. It is perfect for a snack during the working day, it becomes a delicious treat in nature, and simply adds variety to your daily menu. If desired, adding dough or pita bread to its composition can be avoided altogether by replacing them with leaves of zucchini or eggplant.

Dear readers, Share in the comments how the zucchini lasagne made you. If you have any notes or recommendations for its creation - write, I will definitely take them into account. Tell me which lasagna recipe is more desirable for you. And I want to wish you more delicious treats in your kitchen and always bon appetit!

Zucchini lasagna with minced meat is a light and slightly easier version. Keeping the traditional mouth-watering combination juicy filling minced meat, cheese and cream sauce, we will simplify and speed up the cooking process a little. We will replace tasty, but not too figure-friendly with thin, juicy and low-calorie zucchini ribbons. And we will also prepare a faster and easier to prepare replacement. Without much hassle, you get delicious, juicy and aromatic dish, which will not go unnoticed even on festive table... Try it!

Prepare ingredients according to the list.

Use a potato peeler or grater to cut the courgettes into thin strips.

Place the zucchini strips in a deep container, sprinkle with a little salt, and leave at room temperature for 1 hour.

In the meantime, prepare the minced meat filling. Heat vegetable oil over medium heat. Add finely chopped onions and garlic, and stir-fry over medium heat for 6-7 minutes, until the onion slices are juiced and soft and translucent.

Then add the minced meat, and while stirring, fry for another 10 minutes, until the minced meat turns white and crumbly.

Add salt, ground black pepper, a mixture of dried Italian herbs and a pinch of sugar. Stir and fry the mixture for a few more minutes over medium heat, until the liquid that the minced meat released is almost completely evaporated.

Add tomatoes, tomato paste and 1-2 bay leaves preserved in their own juice. Mix everything well and bring the mixture to a boil.

Then reduce heat, cover the pan with a lid, and stir occasionally, cook the mixture for another 30 minutes.

Drain off any juice from the zucchini.

Rinse the zucchini ribbons with running water, squeeze lightly and dry thoroughly.

In a separate container, combine thick sour cream, chicken egg, finely chopped parsley and about half of grated cheese. Add some salt and black pepper to taste and mix well.

Place a thin layer of minced meat on the bottom of a deep baking dish and add a layer of zucchini.

Add another layer of minced meat.

And layer sour cream sauce... And then repeat all layers, gradually filling in the baking dish.

Sprinkle the last layer of zucchini lasagna generously with the remaining cheese. Place the dish in an oven preheated to 180 degrees and bake for 40-50 minutes, until golden brown.

Zucchini lasagna with minced meat is ready. Bon Appetit!

Summer is the time to prepare meals with the maximum range of fresh vegetables! And even this initially hearty dish how a lasagna can be transformed into an absolutely light and truly summer one - light zucchini lasagna!

What is lasagna?

Lasagna is an Italian dish and means hot sheets. Hot sheets mean pasta, traditional for Italy, in the form of dough rectangles. In Italy itself, "lasagna" has been known since the 13th century, it was mentioned in ancient culinary books found during excavations in Naples, and its first recipe was written in the Latin alphabet. But, despite such a long and impressive history of this dish, today we still dare to change the traditional recipe. Meet - zucchini lasagna, the recipe with the photo is attached as always!

Lasagne with zucchini is the most original that cooks could come up with on the topic Italian cuisine... Perhaps this experiment did not find its fans among lovers of pasta, but for adherents of healthy food such zucchini lasagna is a dietary find! Judge for yourself, layers of lasagna can be reduced or increased, ingredients added or removed, changed to lighter ones or more suitable for your individual menu. As a result, it still turns out juicy, tasty, aromatic, as, indeed, everything that is prepared from zucchini! What can I say, zucchini lasagna - proper nutrition one hundred percent!

Meatless zucchini lasagna, zucchini lasagna with cottage cheese (the so-called Ducan zucchini lasagna), or mushroom zucchini lasagna can just as well be prepared.

So, today on the menu is vegetable lasagna with zucchini!

Ingredients for minced zucchini lasagna

zucchini - 1.5 kg;
minced meat - 0.5 kg;
tomatoes - 0.5 kg;
onions - 1-2 pcs.;
sweet pepper - 1 pc.;
Italian herbs - 1 tablespoon;
dry garlic - to taste;
salt and pepper to taste;
mozzarella - 250-300 g;
greens to taste;
vegetable oil.

Preparation time: 40 minutes

Cooking time: 35 minutes

Servings: 6-7pcs.

World Cuisine: Italian

Cooking method: Baking

The nutritional value 100 grams of cooked lasagne: 84 kcal calories, 9.4 g protein, 4.2 g fat, 2.7 g carbohydrates

A step-by-step recipe for making zucchini lasagna. Photo

For the lasagna with zucchini and tomatoes, we will prepare all the ingredients and, first of all, we will deal directly with the zucchini - an ingredient that will successfully replace the dough. We recommend that you take exclusively young zucchini for lasagna, as they are still firm and elastic, do not contain a pronounced seed area, which is usually removed during cooking. We need to get solid and thin plates with which it is convenient to transfer all the layers of the lasagna. Cut the zucchini into slices 4-5 mm thick. Don't have the right zucchini? Do not worry, there is a way out! Zucchini and lavash lasagna! With the help of pita bread, you can insure all layers so that they do not fall apart when served.

We send zucchini slices to the grill or fry in a regular pan until light blush. You can continue the experiment and take eggplant as well - zucchini and eggplant lasagne will definitely be remembered for a long time, because the taste becomes even more interesting!

For tomato sauce chop the onion into cubes and Bell pepper... Pass in butter until softened.

Pour fresh tomato puree into the pan.

Before you put the sauce to boil - add Italian herbs to the tomato mass. They just perfectly emphasize the pronounced tomato flavor of this vegetable sauce and will remind you of the homeland of the origin of our dish! But if you prefer zucchini lasagna with béchamel sauce, it is better to add Italian herbs to the minced meat.

Boil the sauce until it thickens to remove excess moisture and leave only the concentrated tomato flavor. There will be enough liquid in the zucchini, otherwise your zucchini lasagne will simply "float" in the oven!

Along the way, fry the minced meat with salt and black ground pepper until ready. Choose the type of meat for minced meat at will - zucchini lasagne with minced chicken will be no less appetizing! In addition, if you make minced meat at home, this chicken zucchini lasagna will not contain the excess fat that may be present in purchased minced meat from the store. If you wish, you can skip this step and you will have an equally delicious vegetarian zucchini lasagna.

When all the ingredients are assembled, we begin to put the lasagne into the mold. A square or rectangular ceramic or glass mold is best suited for this. Zucchini lasagne in a multicooker is placed directly into the bowl, observing the order of the layers. Lay out the zucchini with the first layer. Sprinkle with a few pinches of dry granulated garlic.

Distribute the tomato sauce on the zucchini.

Put the fried minced meat on the sauce.

Sprinkle the minced meat with mozzarella. Instead of mozzarella, you can use any hard cheese, suluguni or feta cheese.

Cover it again with a layer of zucchini and garlic and repeat all over again - sauce, minced meat, cheese, zucchini, garlic, until all your ingredients run out. If you chose zucchini and carrot lasagna as a basis, place the carrot layer on the minced meat so that the meat has time to absorb the sweetness of the carrots.

Be sure to leave a serving of mozzarella on the very top finishing layer (it should cover the last layer of zucchini).

It's time to put the lasagna in the oven for 35-40 minutes at 180 degrees. We are waiting ... And here she is, zucchini lasagna - dinner is guaranteed!