Vegetable lasagna with zucchini and minced meat. Step by step recipe for zucchini lasagna

Lasagna Recipes

How to cook zucchini lasagna, without dough, at home. Recipe with step by step photos and video instructions. Cook effortlessly and enjoy!

1 hour

100 kcal

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Summer is the time fresh vegetables . The zucchini season is in full swing right now. They are rich in vitamins and natural antioxidants. That is why today I will tell you about squash lasagna.
This the recipe is very simple even for a beginner. Despite the low calorie content of this dish, it has an indescribable taste.

What you need to know before cooking

Kitchen appliances:

• containers for ingredients;
• a spoon;
• cutting board;

• grater;
• pan;
• baking sheet;
• serving plates.

Ingredients:

How to choose the right ingredients:

• Fresh zucchini have a thin skin, so you need to choose by shell. The skin should be no dents and scratches.
• Sour cream for the sauce is best used at home. If sour cream is from the store, you can add sugar, as the sauce may turn out sour. The cheese should be a firm variety, then it will give the lasagne a crispy golden crust.

Cooking sequence

Preparation of ingredients:

• Cut the onion into two halves and cut each of them into medium-sized cubes.
• Grate the carrots on a coarse grater.
• Finely chop the greens. For me, dill is more preferable from greens, so I add it to lasagna too.
• On a large grater blade we rub our cheese.
• Cut the zucchini into thin slices.
  

Cooking:

1. Put sour cream in a specially designated container.
   
   
2. Add one egg to it.
   
   





3. Pour the already chopped onion into a hot frying pan with vegetable oil.
   
   
4. Fry it until golden brown.



5. Mix the ingredients and wait until they brown a little.
6. Add minced meat to the skillet with vegetables. Also, if desired, you can do.
7. We also add spices and a little greenery there.
8. Now we will add some water to make the stuffing stew.
9. After the water starts to evaporate, add tomato paste.
   
   
10. Thoroughly mix all the ingredients and begin to simmer for about 3-5 minutes. After that, you can turn off the fire.
11. Instead of "lasagna dough" we will use zucchini.



12. Then lay the finished roast on top.
    
    
13. Then pour over the sauce.
14. Next, repeat the layer of zucchini.
15. We put the fry on them and pour the sauce.



16. We place the baking sheet in a preheated oven to 180 degrees Celsius.
17. Lasagna is baked for 45 minutes.
18. Sprinkle the finished dish with the rest of the herbs.
19. We put our creation on plates!
    
    

Video recipe for lasagna

If you want to see the whole cooking process in detail and in detail, then I advise you to watch this video, which will help you quickly cope with cooking.

This will save you a lot of cooking and preparation time!

Lasagna came to us from the cuisine of Italy and received great approval. The product is prepared very simply, but it turns out tender, juicy and tasty. It is perfect 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 this dish with friends at a party and realized that I definitely want to cook it and eat it more often. Big fans of this treat in our family are men, so every weekend I delight them with this delicacy. Prepare this Italian casserole for your family.

Zucchini Lasagna

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

Ingredients

Choosing the Right Ingredients

• Young zucchini- a suitable option for our dish. It is important that they do not come across large seeds. If there are any, remove them during preparation. This also applies to the peel: if it is very rough, cut it off. By the way, thanks to vegetables, we will get not only tasty dish but also useful. They can easily replace dough lasagne sheets and add freshness to our product.
• Italians use for lasagna Parmesan, Ricotta or Mozzarella cheeses. Also perfectly contribute to the formation of a golden crust "Dutch", "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 be thick to form a dense crust.

Step by step recipe

1. Cut 2 zucchini into very thin strips, put in a bowl, salt a little.
2. Cut into cubes 1 large onion, 5 cloves of garlic and fry for about 7-8 minutes. Pour minced meat, a pinch of sugar, salt, pepper to your taste and 2-3 tsp. dried Italian herbs and continue frying.
   
   
3. Add 400-500 g of finely chopped tomatoes, canned in 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.
   
   
4. Remove excess juice from zucchini.
   
   
5. 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.
   
   
6. Now you need to put the lasagna in layers in a baking dish: 1 layer - a thin layer of minced meat, about ½ or 1/3 of the total;
   
   
7. 2 layer - sheets of zucchini;
   
   
8. 3 layer - grease with sour cream sauce.
   
   
9. Lay the layers 2-3 times, and sprinkle 150 g of grated cheese on top. Send to the oven for 40-50 minutes at 180 °.
   
   

video recipe

And now let's watch a short video that shows the whole process of making squash lasagna in full detail.

Did you know? Secrets of delicious lasagna:

• To maintain and hold the shape of the lasagna, you need to make at least two layers of zucchini, one of which is laid along and the second across.
• For baking, use a baking dish with thick walls, so our dish is perfectly baked and does not burn.

Feed options

• This dish is suitable for both everyday menu and for guests. Lasagna is complete an independent dish, so it will easily become a nutritious lunch or dinner for your family.
• When serving on a festive table, its taste will be refreshed by olives, black olives or a salad of fresh vegetables.
• For an aperitif, not very sweet red wine will be harmonious.
• Restaurants serve lasagna this way. It, still hot, is laid out on a heated flat plate (so the product will be warm longer). A serving piece has a size of 10x10 cm. Top with Bolognese sauce, sprinkle with grated Parmesan cheese and garnish with dill and parsley leaves. It turns out very beautiful and appetizing.
• In fact, this pastry is initially very beautiful, so no special decoration is required to serve it at home.

cooking options

• I recommend picking up the recipe for "Bechamel" sauce for lasagna. Properly prepared sauce is one of the secrets of a delicious meal. It is suitable not only for lasagna, but also for other vegetable and meat dishes. By the way, this sauce is very popular on french cuisine, but our modern housewives quite often use it in cooking.
• Here is the 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 home version it tastes much better.
• The most popular is that you can easily cook at home. I recommend that you diversify your menu with this dish. According to legend, it is thanks to the restaurants of the Italian city of Bologna that this dish has gained immense popularity around the world. But, in fact, it was prepared in the XII century. Since that time it has gone through many changes and improvements in its appearance, taste and composition.
• Nobody can get past. It turns out very tender and nutritious. Even my kids, who don't really like meat, enjoy eating it for dinner. You can also make zucchini lasagna with chicken according to the same recipe, using them instead of dough. Always keep food for this yummy in the refrigerator - you can please unexpected guests or relatives who want something tasty and unusual for dinner.
• If you have such an opportunity, cook. Thus, you will save your time, and the household will receive a very appetizing and fragrant treat. Lasagna sheets can serve as dough, pita bread or zucchini, everything will depend on your preferences. The only thing to consider is the small amount ready meal. If your family is small, then portions will be enough.

Conclusion

• It has already become a favorite dish of many. It can be attributed to dishes fast food and cook for hastily any day. Skilled chefs have combined Armenian and Italian cuisine, having received a dish already familiar to them, but in a new way. This is how masterpieces of world cuisine are born.
• Many refuse the baked product because of its high calorie content. In that case, try . It is suitable for a snack during the working day, it will become a delicious treat in nature and just add variety to your everyday menu. If desired, adding dough or pita bread to its composition can be avoided altogether by replacing them with sheets of zucchini or eggplant.

Dear readers, share in the comments what impression lasagna with zucchini made on you. If you have any comments 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!

Today on our menu is an unusual lasagna cooked at home from vegetables and minced meat. She, of course, will appeal not only to those who follow their figure, but also to all lovers of delicious food! The role of the test in this dish is performed by dietary and healthy zucchini. To make the zucchini bake faster, you can pre-fry them. But it is best to cut thinly, then the need for heat treatment will disappear, and the lasagna will turn out to be even more useful! 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 uncomplicated compared to classic recipe because it is prepared without flour. In fact, vegetable lazy lasagna is a summer vitamin version of the traditional version. How to make delicious vegetable lasagna, you will learn from our step-by-step recipe with photos.

What do we need for lasagna

• zucchini - 2 pcs.;
• chopped meat- 500 g;
• vegetable oil- 2 tablespoons;
• onions - 2 pcs.;
• Garlic - 3 cloves;
• provencal herbs - 2 tsp;
• tomato paste - 1 tbsp;
• 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.

The number of servings is 4.

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

1. Wash small zucchini, dry and cut into thin oval slices. You can adapt for this purpose a special grater for shredding cabbage or an ordinary vegetable peeler.
   
2. Sprinkle the sliced ​​zucchini with salt and place in a deep bowl. Leave 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, then a lot of liquid will be released during the cooking process, and the lasagna will not be as tasty.
   
3. While the zucchini is infused, let's deal with the meat component of the dish. First, finely chop the onion and garlic and fry them in a pan with heated vegetable oil.
   
4. After that, add the prepared minced meat to the vegetables and fry until the minced meat changes color. To prevent the meat from gathering in lumps, be sure to stir the minced meat.
   
5. Salt, add a little sugar, ground pepper and a 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 some more time, until almost all the liquid has evaporated.
   
6. Then add tomato paste and pieces of canned (in their own juice) tomatoes to the minced meat. They can also be replaced with fresh, finely chopped vegetables. We have a homemade bolognese sauce made from tomato slices.
   
7. We mix everything and simmer under a closed lid for about 30 minutes.
   
8. To prepare the sauce, mix sour cream, one egg, finely chopped parsley and half of grated cheese. Add a little salt to the mixture and mix well.
   
9. Now that all the ingredients are half cooked, we collect them in one form. Place a portion of the minced meat on the bottom of the baking dish. The form does not need to be pre-lubricated.
   
10. Lay zucchini strips on top of minced meat. If you have them turned out to be very thin, you can lay out in two layers.
    
11. Put the minced meat on top of the zucchini. Cover it with sour cream sauce. Repeat the combination of these three layers from the very beginning. Since we have a fairly roomy baking dish (26 by 20 cm), we got 2 layers of zucchini and 3 layers meat filling. In the form of a smaller layer size, respectively, there will be more.
    
12. The final step is to sprinkle the lasagna with the remaining grated cheese.
    
13. We put the dish in an oven preheated to 180 degrees and bake until golden brown. cheese crust. Since the meat is already cooked, we actually only need to cook the zucchini, which cooks quickly. Therefore, after 45-50 minutes, a fragrant and juicy zucchini casserole with minced meat will be ready!
    

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

Summer is the time to prepare meals with maximum set fresh vegetables! And even this initially hearty meal how lasagna can be transformed into absolutely light and truly summer - zucchini lasagna light!

What is lasagna?

Lasagna is an Italian dish and in translation means “hot sheets”. “Hot sheets” refers to traditional Italian pasta in the form of dough rectangles. In Italy itself, "lasagna" has been known since the 13th century, it was mentioned in the ancient cookbooks found during the excavations of Naples, and its first recipe was written in Latin. 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 a photo is attached as always!

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

With the same success, zucchini lasagne without meat, zucchini lasagna with cottage cheese (the so-called Dukan zucchini lasagne) or zucchini lasagna with mushrooms can be prepared.

So today's menu vegetable lasagna with zucchini!

Ingredients for squash lasagna with minced meat

• 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

Time for preparing: 35 minutes

Servings: 6-7pcs

World Cuisine: Italian

Cooking method: baking

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

Step by step recipe for zucchini lasagna. A photo

For lasagna with zucchini and tomatoes, we will prepare all the ingredients and, first of all, we will deal directly with zucchini - an ingredient that will successfully replace the dough. We recommend taking only young zucchini for lasagna, as they are still dense and elastic, do not contain a pronounced seed area, which is usually removed during cooking. We need to get solid and thin plates, which are convenient to shift all the layers of lasagna. Cut the zucchini into slices 4-5 mm thick. There are no suitable zucchini? Don't worry, there is a way! 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 frying pan until a light blush. You can continue the experiment and take eggplant as well - zucchini and eggplant lasagna will definitely be remembered for a long time, because the taste becomes even more interesting!



For tomato sauce dice the onion and Bell pepper. Saute in oil until softened.



Pour fresh tomato puree into the pan.



Before you put the sauce on boiling, pour Italian herbs into the tomato mass. They just perfectly emphasize the pronounced tomato flavor of this vegetable sauce and remind you of the origin of our dish! But if you like zucchini lasagne with bechamel sauce more, it is better to add Italian herbs to minced meat.



Reduce the sauce until it thickens to remove excess moisture and leave only a concentrated tomato flavor. There will be enough liquid in the zucchini, otherwise your zucchini lasagna in the oven will simply “float”!



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 lasagna with minced chicken will be no less appetizing! In addition, if you make minced meat at home, such chicken zucchini lasagna will not contain excess fat, which may be present in store-bought minced meat. If you wish, you can skip this step and you will get no less tasty vegetarian lasagna from zucchini.



When all the ingredients are assembled, we begin to lay the lasagna in the form. A square or rectangular ceramic or glass shape is best suited for it. Lasagna from zucchini in a slow cooker is placed directly in the bowl, observing the order of the layers. Lay out the zucchini in the first layer. Sprinkle with a few pinches of dry granulated garlic.



Spread the tomato sauce over the zucchini.



Put the fried minced meat on the sauce.



Mince, in turn, sprinkle with mozzarella. Instead of mozzarella, you can use any hard cheese, suluguni or feta cheese.



We cover again with a layer of zucchini and garlic and repeat everything again - sauce, minced meat, cheese, zucchini, garlic, until all your ingredients are over. If you chose zucchini and carrot lasagna as a base, place the carrot layer on the minced meat so that the meat has time to absorb the sweetness from the carrots.



Be sure to leave a portion of mozzarella on the topmost finishing layer (it should cover the last layer of courgettes).



It's time to send the lasagna to the oven for 35-40 minutes at a temperature of 180 degrees. We are waiting ... And here it is, zucchini lasagna - dinner is guaranteed!



We hope you enjoy zucchini lasagne, the recipe of which can be easily remembered and repeated in your kitchen for loved ones. Enjoy your meal!

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

Prepare the ingredients according to the list.

Using a potato peeler or a special grater, cut the zucchini into thin strips.

Place the strips of zucchini 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 onion and garlic, and stir-fry over medium heat for 6-7 minutes until the onion pieces release their juice and become soft and translucent.

Then add the minced meat, and, stirring, fry for another 10 minutes, until the minced meat turns white and becomes 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 has almost completely evaporated.

Add canned tomatoes, tomato paste and 1-2 bay leaves. Mix everything well and bring the mixture to a boil.

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

Drain any juice from the zucchini.

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

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

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

Lay out another layer of minced meat.

And layer sour cream sauce. And then repeat all the layers, gradually filling 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 lasagne with minced meat is ready. Enjoy your meal!