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Zucchini Bolognese Lasagna

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Zucchini Bolognese Lasagna


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Tempo de preparo

20 min(s)


2 servings

  • Ingredients
  • Recipe
  • Zucchini2 unit(s)
  • Ground beef500 g
  • Tomato sauce1 unit(s)
  • Sour cream1/2 unit(s)
  • Grated Parmesan to taste
  • Olive oil and seasoning to taste
  1. Make a full-bodied bolognese sauce, season well, as it will be the only seasoning in the lasagna, let it settle and set aside. Cut the zucchinis into slices (strips) and dip one by one in the oil as it will soften them. Take a refractory and make the layers, that is: Take the slices already wet in the oil and place them in the bottom of the refractory, then put a layer of bolognese sauce, then the white sauce, another layer of zucchini and another layer of bolognese sauce, until finished. Sprinkle with plenty of cheese and place in the oven, this dish takes approximately 60 minutes to be ready. When you see that the bottom of the refractory is boiling, it's time to turn it off, otherwise the zucchini will fall apart and ideally it will be whole.

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