Juicy zucchini minced lasagne

Name: Juicy zucchini minced lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 Meat tomato (approx. 300 g); 3 Stem(s) Thyme; 1 small onion; 2 TABLESPOONS Oil; 400 g mixed minced meat; 2 TABLESPOONS Tomato paste; 300 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 25 g Butter or margarine; 25 g Flour; 200 ml Milk; 50 g grated parmesan cheese; 4 Eggs (size M); 1 (approx. 150 g) Courgette; 6 Lasagne sheets (without precooking); 100 g Gouda cheese

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 Meat tomato (approx. 300 g)
3 Stem(s) Thyme
1 small onion
2 TABLESPOONS Oil
400 g mixed minced meat
2 TABLESPOONS Tomato paste
300 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
25 g Butter or margarine
25 g Flour
200 ml Milk
50 g grated parmesan cheese
4 Eggs (size M)
1 (approx. 150 g) Courgette
6 Lasagne sheets (without precooking)
100 g Gouda cheese

Directions

1
Wash, clean and dice the tomato. Wash the thyme, dab dry and finely chop the leaves of 2 stems. Peel and finely chop the onion. Heat 1 tablespoon of oil in a pan.
2
Sauté the onion for 1-2 minutes, then add the minced meat. Fry the minced meat for about 4 minutes until crumbly. Add tomato paste, diced tomatoes, chopped thyme and 100 ml broth and simmer for 5-6 minutes, season with salt, pepper and paprika powder.
3
Melt the fat in a saucepan, stir in the flour and sweat for about 1 minute. Add milk and 200 ml broth while stirring and simmer for about 1 minute. Stir in parmesan. Season with pepper. Put eggs in boiling water and cook for about 8 minutes.
4
Wash, clean and slice the zucchini. Heat 1 tablespoon of oil in a frying pan and fry the zucchini slices for 2-3 minutes until golden brown. Rinse the eggs under cold water and cut them into thin slices with the egg slicer.
5
Pour 1/3 of the sauce onto the bottom of an ovenproof dish (approx. 1 1/2 litres capacity). Place 2 lasagne sheets on top. First place slices of courgette, then slices of egg on top and spread 1/3 of the béchamel sauce on top.
6
Place 2 leaves on top, then add the chopped sauce. Cover with 2 lasagne sheets. Spread the rest of the béchamel sauce on top. Sprinkle with gouda. Bake the lasagne in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-45 minutes until golden brown.
7
Garnish lasagne with the remaining thyme.