Beef and Zucchini Lasagne
Craving a hearty and satisfying meal that won’t compromise your health goals? This Beef and Zucchini Lasagne offers a delicious and nutritious alternative to traditional lasagna. Packed with lean protein, vegetables, and a creamy white sauce, this dish is sure to please your taste buds without the guilt. The zucchini adds a fresh and vibrant element, while the lean ground beef provides a hearty protein source. Enjoy this flavorful and healthy creation as a comforting and satisfying meal.
About Time:
- Prep Time: 30 minutes
- Chopping vegetables, preparing the beef sauce, and grilling the zucchini.
- Cook Time: 50 minutes
- Simmering the beef sauce, cooking the white sauce, and baking the lasagna.
- Total Time: 80 minutes
- Yield: 4-6 servings
Ingredients:
- 455g lean ground beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon dried mixed herbs
- 2 cups canned crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup vegetable broth
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 3 zucchini, sliced into thin strips
- 50g grated mozzarella cheese
- 60g grated Parmesan cheese
- 1 tablespoon cornstarch
- 250ml 2% milk
- Cooking spray
- Fresh Italian parsley, for garnish
Instructions:
- Prepare the Beef Sauce: Heat a skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onions are softened. Stir in the mixed herbs, crushed tomatoes, tomato paste, vegetable broth, and balsamic vinegar. Bring to a simmer, reduce heat, and cook for 20 minutes, or until the sauce thickens. Season with salt and pepper to taste.
- Grill the Zucchini: Spray a grill pan with cooking spray. Grill the zucchini strips on both sides until tender-crisp. Set aside on paper towels to drain excess moisture.
- Make the White Sauce: In a small saucepan, whisk together the cornstarch and a little water until smooth. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the sauce thickens. Season with salt and pepper. Stir in 28g of the Parmesan cheese.
- Assemble the Lasagne: Preheat your oven to 180°C (356°F). In a baking dish, layer half of the beef sauce, followed by half of the zucchini strips. Repeat with the remaining beef sauce and zucchini. Pour the white sauce over the layers. Top with the mozzarella and remaining Parmesan cheese.
- Bake: Bake the lasagna in the preheated oven for 30 minutes. Then, broil for a few minutes until golden brown and bubbly.
- Serve: Garnish with fresh Italian parsley and serve with your favorite side dishes.