Zucchini Schnitzel Lasagne
easy
75 mins
75 mins
Ingredients
- 600 g small zucchini
- 500 g Tomatoes
- 1/2 bunch Oregano
- 10 small, thin pork cutlets (approx. 50 g each)
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 30 g Butter or margarine
- 40 g Flour
- 250 ml Milk
- 2 TEASPOONS Instant vegetable stock
- 150 g grated gouda cheese
- 150 g Lasagne sheets
- 7-10 Tbsp Grease
Directions
- 1
Wash and clean the zucchini and tomatoes. Cut zucchini lengthwise into strips, tomatoes into slices. Wash the oregano, dab dry, put something aside for garnishing. Chop the rest finely. Wash cutlets, dab dry. Heat oil in a large pan and fry escalopes for 1-2 minutes on each side.
- 2
Season with salt and pepper and remove. Melt the fat in the hot pan. Dust with flour and sauté while stirring. Add 400 ml water and milk bit by bit while stirring. Bring to the boil, stir in broth. Stir in 75 g Gouda bit by bit. Stir in oregano, season with salt and pepper. Grease a casserole dish, put some sauce in the dish, spread. Put lasagne sheets on top. Layer the zucchini, schnitzel, tomatoes, sauce and lasagne sheets in the dish, always season the zucchini and tomatoes with salt and pepper. Sprinkle with 75 g cheese.
- 3
Stir in 75 g Gouda bit by bit. Stir in oregano, season with salt and pepper. Grease a casserole dish, put some sauce in the dish, spread. Put lasagne sheets on top. Layer the zucchini, schnitzel, tomatoes, sauce and lasagne sheets in the dish, always season the zucchini and tomatoes with salt and pepper. Sprinkle with 75 g cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Serve garnished with remaining oregano
Nutrition Facts
640 kcal
44 g
28 g
53 g
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