Courgette minced lasagne
easy
75 mins
75 mins
Ingredients
- 20 g dried tomatoes
- 1 small onion
- 1 Garlic clove
- 100 g Carrots
- 100 g Beef Tatar
- 1 can(s) (425 ml) peeled tomatoes
- 1 TABLESPOON dried Italian herbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g Courgette
- 100 ml milk (1,5 % fat)
- 150 ml Vegetable broth (instant)
- 2 TABLESPOONS sauce thickener
- 1 TABLESPOON Herb cream cheese (16 % fat)
- 4 Lasagne plates (without precooking)
- 20 g Parmesan cheese
Directions
- 1
Pour approx. 100 ml of hot water over the dried tomatoes and leave to swell for approx. 10 minutes. Peel onion and garlic and dice finely. Peel and chop the carrots. Fry tartar in a coated pan without fat until crumbly.
- 2
Add onion, garlic and carrots and sauté. Drain dried tomatoes and dice finely. Add canned tomatoes and herbs to the tartar and simmer for about 10 minutes. Chop the canned tomatoes slightly with a spatula.
- 3
Season with salt and pepper. In the meantime wash and clean the zucchini and cut them lengthwise into slices. Bring milk and vegetable stock to the boil and thicken with the sauce thickener. Stir in herb cream cheese.
- 4
Season with salt and pepper. Spread 1/4 of the tomato mince mixture in an ovenproof dish. Layer 1 lasagne dish, 1/3 courgette slices, 1/3 tomato mince and 1/4 herb sauce on top and repeat until all ingredients are used up.
- 5
Finish with the herb sauce. Grate the Parmesan cheese and sprinkle it over the herb sauce. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes. Garnish with marjoram.
Nutrition Facts
370 kcal
49 g
8 g
25 g
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