Zucchini lasagna with minced meat. Exclusive recipe with step by step photos. How to make zucchini lasagna according to a step-by-step recipe with a photo Lasagna with zucchini and minced meat in the microwave

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;
• onion- 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 to mince tomato paste and pieces of canned (in own juice) tomatoes. 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 rather roomy baking dish (26 by 20 cm), we got 2 layers of zucchini and 3 layers of 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!

Zucchini is a light vegetable rich in fiber. Not only a variety of casseroles are prepared from it, vegetable dishes but also lasagna. Zucchini lasagna can be either meat or vegetarian. In both cases, the dish is hearty, juicy and very tasty. In the season of zucchini, be sure to please your household with delicious vegetable lasagna!

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How to make zucchini lasagna

Homemade zucchini-based lasagne can be cooked different ways. So you can grate the zucchini and make a filling with minced meat or other vegetables, or you can cut it into thin plates. If the vegetable is cut into large chunks, it should first be fried until half cooked. If you are looking for quick recipe lasagna, then cut the vegetables thinly so that no pre-cooking is required.

Please note that lasagne sheets are not necessary when preparing a dish with vegetables: sliced ​​\u200b\u200bzucchini plates replace the sheets.

Don't make vegetable lasagna too high: it will lose its shape and fall apart.

Lasagne with zucchini and cream cheese sauce

Classic lasagna is made with sheets and meat. Let's make a dish traditional recipe, nose cream cheese sauce.

18 Cher 2018 about 11:12 PDT

Ingredients:

• minced meat 500 g;
• 12 sheets;
• bulb 1 pc.;
• garlic to taste;
• tomato paste 2 tbsp;
• cream 200 ml;
• zucchini 1 pc.;
• greens, salt, pepper to taste;
• hard cheese 100 g;
• fresh tomatoes or in their own juice 3-4 pcs.

Cooking method:

1. Finely chop the onion and garlic, fry in a pan until golden brown. We spread the minced meat and fry until half cooked.
2. Add the tomato pulp and tomato paste to the meat. Salt, season with spices. Simmer until excess liquid has evaporated.
3. Now let's move on to the cream cheese filling. To do this, add grated cheese to slightly warmed cream (while leaving a small part of the cheese to sprinkle the finished dish). Mix everything over low heat until the lasagna sauce becomes homogeneous.
4. Cut the zucchini into thin slices.
5. We begin to form a dish. Pour a little into the mold tomato sauce, then lay out the sheets, followed by zucchini, then minced meat. The last layer is sheets.
6. Pour the dish with creamy cheese sauce, sprinkle with grated cheese.
7. Lasagna is baked in the oven for 30-40 minutes at a temperature of 200 degrees.

Please note that it can be both minced meat lasagna and vegetable lasagna: you can omit minced meat if you wish, limiting yourself to only vegetables.

Vegetable lasagna with zucchini and bell pepper

A simple step-by-step lasagna recipe will appeal to those who love vegetable casseroles. In this lasagna recipe, we will make only vegetables.

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30 Fox 2017 about 2:28 PST

Ingredients:

• zucchini 5 pcs.;
• tomatoes 3 pcs.;
• sweet pepper 2 pcs.;
• bulb 1 pc.;
• garlic to taste;
• greens to taste;
• Parmesan or other hard 80-100 g.

Cooking method:

1. Slice the zucchini lengthwise into thin strips. Cut the peeled tomatoes into circles, pepper and onion into half rings. Finely chop the garlic.
2. Saute zucchini until half cooked. We also fry peppers, onions and garlic.
3. We form lasagna: put zucchini in a greased form, put the rest of the vegetables on top, then sprinkle with grated cheese. We repeat the layers.
4. The form, covered with foil, put to bake in the oven.

Please note that in this recipe we didn't use the sauce. But, if you want to make the lasagna more juicy and soft, then you can pour sauce over it. The photo of homemade lasagna shows that the dish turns out beautiful, appetizing.

Lasagna with chicken and vegetables

If you follow your figure, but at the same time want to eat varied and tasty, then lasagna is exactly what you need, because you can constantly experiment with fillings.

If you want to make diet, but at the same time hearty lasagna, then the best recipe- lasagna with vegetables and chicken fillet

Ingredients:

• zucchini 500 g;
• minced meat chicken fillet 300 g;
• bulb 1 pc.;
• carrots 1 pc.;
• cheese 100 g;
• natural fat-free yogurt 5 tablespoons;
• egg 1 pc.;
• tomato paste 1 tbsp;
• salt, pepper to taste.

Cooking method:

1. First we prepare the filling. Fry the minced meat until half cooked, then add the grated carrots and chopped onions. Stew with a small amount water.
2. Add tomato paste to the filling, simmer for another 5 minutes, salt and pepper.
3. Beat the egg with yogurt, salt.
4. Cut the zucchini into thin slices.
5. We form a dish. We spread the zucchini in the form, minced meat on top, then pouring. Repeat layers.
6. Sprinkle the last layer ready pie grated cheese.
7. We bake until done. We check the readiness by the state of the zucchini - they should be soft.

Lasagne with zucchini and potatoes

If you don’t know what to cook with zucchini and potatoes, then try making lasagna. In fact, this is not quite a traditional lasagna, but rather a casserole lasagna. It can be made with meat or only vegetables, with or without cheese and filling. For example, let's make vegetable lasagna with cheese and sour cream. The dish will turn out hearty, but at the same time low-calorie.

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 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!

Lasagne with zucchini is the most original thing that culinary specialists could come up with on the subject of 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, adding or removing ingredients, changing them 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 is one hundred percent proper nutrition!

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

So, today on the menu is 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

Cooking time: 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. 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 regular frying pan to a 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 the 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 simply perfectly emphasize the pronounced tomato flavor of this vegetable sauce and remind you of the homeland 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 pepper until tender. 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 lasagne 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 an equally delicious vegetarian zucchini lasagna.



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 lasagne 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. Bon appetit!

Popular queries: easy lasagna recipe, zucchini lasagna instead of dough, zucchini lasagna pp

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 a movie about Garfield, who could eat the whole dish himself. And I think I myself sometimes become like that, because it's very tasty. True, not very helpful. 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 it almost does not feel like you are eating zucchini!

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

Zucchini lasagna with minced meat

Cookware and appliances: frying pan, spoon, grater, lasagna dish, oven, knife.

Ingredients

Cooking process

First stage: zucchini, salt, pepper.

The 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: onion, garlic, salt, pepper, milk, flour, cheese - 225 g.

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

What to serve with lasagna

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 in a separate plate, fresh vegetables, greenery.

Red wine is in perfect harmony with lasagna, only if you choose not too sweet, delicious 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.

Zucchini lasagna with minced meat - an easy and slightly easier version to prepare. Keeping the traditional appetizing combination juicy stuffing minced meat, 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 that will not go unnoticed even on holiday 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. Bon appetit!