Zucchini lasagna

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In a partnership with

@delirec

By

@gastaofitness

View in original language

(Português)

80 min(s)

8 servings

Ingredients

• medium zucchinis | 2 unit(s)
• sliced mozzarella cheese | 400 g
• sour cream | 1 g
• Salt and oregano | 1 to taste
• ground beef | 500 g
• oil | 2 tablespoon
• chopped onion | 1 unit(s)
• chopped tomato | 1 unit(s)
• chopped bell pepper | 1 unit(s)
• tomato paste | 1 cup

Recipe

1. Wash the zucchinis well and cut them lengthwise into thin strips.
2. Sprinkle a little salt to your liking and let it rest for about 40 minutes.
3. Meanwhile, fry the ground beef in the oil and when it is golden add the onion, tomato and bell pepper, sauté for about 5 minutes.
4. Add the tomato paste and water and let the sauce thicken.
5. Season the stew to your liking.
6. Be careful not to make the sauce too watery.
7. Remove the water that the zucchini created, drain well.
8. In a refractory put a little sauce, a layer of zucchini, a layer of sauce, a layer of cheese, a layer of cream (put the whole box), zucchini, sauce, cheese, decorate with slices of tomato and sprinkle oregano to taste.
9. Take to preheated oven for 15 to 20 minutes.
10. Serve with white rice and salad.

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