Detailed step -by -step recipe with photo: Step 1
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Prepare the ingredients. Get frozen minced meat in 7-8 hours and defrost on the lower shelf of the refrigerator. The weight of the vegetables is indicated in the ingredients in a purified form. The proportions are designed for a form of 35 x 25 x 7 cm in size.
If there were no fresh tomatoes at hand, you can replace them with tomatoes in your own juice or tomato puree. With tomato paste, the taste is not very saturated and more acidic.
Anyone is suitable for lasagnia, the main thing is that it be solid or semi -hard and without vegetable fats. You can take Mozarella, Parmesan or any type of Dutch cheese.
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Step 2
First of all, cook white sauce. It should thicken by the time of the formation of Lazanya. Melt 70 g of butter over medium heat, it should not hiss and shoot.
Important: for vegetable lasagna, white sauce should be thick, so the flour is taken more than usual.
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Step 3
Add flour to oil and mix thoroughly with a spatula so that it does not stick to the bottom. Prepare at an average power for another 2-3 minutes.
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Step 4
When the flour “grabs”, take a corolla. Continue to actively interfere. After about 1.5 minutes, oil with flour will turn into a homogeneous mixture and will become a slurry.
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Step 5
Add milk without stopping interfering. The fluid temperature does not matter. Put 0.5 tsp. Salt, bay leaf and add grated nutmeg. Mix again thoroughly and cook until the mixture begins to thicken, constantly stirring with a whisk.
Tip: If large lumps are formed in the sauce, you can break them with a submersible blender. After that, the mixture must be warm again for 1-2 minutes, stirring.
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Step 6
Cover the finished sauce with the film “Contact” — so that it contacts him. This is necessary so that the milk film does not form on top. While other parts are being prepared, the sauce is quite thickened.
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Step 7
Cut the onion with a small cube. The same size of all ingredients in meat sauce is the key to the correct texture and pleasant taste.
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Step 8
Cut the purified carrots with a small cube. You can use a slider with a “small straw” nozzle. Then it is better to cut the bow with it.
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Step 9
Cut tomatoes with an average cube. It is not necessary to remove the skins — they are almost invisible and are not at all in the finished dish.
Tip: If the tomatoes have a dense, rough skin, it is better to remove it, scalding vegetables with boiling water.
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Step 10
On 1 tbsp. l. Fry the minced meat on high heat until the liquid is completely evaporated, or 5-7 minutes. Large pieces are best broken with a spatula.
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Step 11
In a deep saucepan or pot with a thick bottom with a volume of 3-4 liters, warm up a mixture of unrefined olive and refined vegetable oil over high heat. You can use refined sunflower — it is necessary so that the olive does not begin to burn.
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Step 12
Fry the onion for 3-4 minutes on medium-sized power (4/6 on an electric stove), add carrots to it and cook for another 5-7 minutes, constantly stirring.
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Step 13
Add minced meat to the onion and carrots, put the chopped or pureged tomatoes on top and mix thoroughly. Increase power and wait for the sauce to boil and tomatoes release maximum juice. Stew meat sauce with an open cover on a fire just below the average 40-50 minutes. During this time, it will become much thicker, fragrant, and the vegetables are softened.
Tip: Focus not for a while, but on the density of the sauce. It should not have a lot of juice from tomatoes.
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Step 14
Cut the zucchini with slides while the meat sauce is prepared. You can use a sharp knife or a special grater. The optimal thickness of slices is 5 mm.
Tip: Young zucchini can not be cleaned of seeds and skins. If the zucchini is mature, then the peel should be removed with a vegetable cleaner. Seeds in this case should not be removed before cutting so that it is more convenient to make slides.
If you remove the skin from young zucchini, then the climbing will keep shape worse.
You may be interesting:
How to freeze zucchini for the winter: 4 proven ways
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Step 15
Add garlic, black pepper and 1 tsp to the finished meat sauce. salt. Mix thoroughly and remove from heat.
At this stage, you can turn on the oven at 210-220 degrees so that it heats up well. Upper and lower heating without convection.
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Step 16
In the form, the first layer is overlapping, lay the squash slices. The basis of the lasagna should be dense and thick, like the foundation of the whole dish.
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Step 17
Add ½ part of the white sauce and distribute with a spatula.
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Step 18
Put ½ part of the meat sauce on top and sprinkle with a small amount of grated cheese. Most of the cheese goes to the last layer — a crust.
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Step 19
Cover the second layer of zucchini so that they do not repeat with the method of laying the first layer. Please note: slides now lie horizontally, not vertically.
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Step 20
Again add the rest of the white sauce, meat filling, sprinkle with a small amount of cheese and cover with the final, third layer of zucchini slices. Total should turn out: 3 layers of zucchini and 2 layers of filling.
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Step 21
Cover with zucchini with minced meat with a foil, bend the edges and put in the oven. Prepare 30 minutes in the oven preheated to 220 degrees.
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Step 22
After 30 minutes, remove the foil and cook for another 15-20 minutes, or until the upper zucchini become soft.
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Step 23
Get out lasagni, sprinkle with the remaining grated cheese.
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Step 24
Reduce the temperature to 180 degrees, turn on the upper heating and prepare another 10-15 minutes or until a beautiful crust is formed.
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Step 25
Immediately after preparation, get the lasagni of zucchini with minced meat from the oven and let it cool for about 1 hour.
Cut into portioned pieces and serve. You can decorate with basil — it goes well with ripe tomatoes and cheese.
Bon appetit!
📌 If you liked this recipe, be sure to look at our A selection of boots from minced meat — There you are waiting for other ideas for lunch and dinner. All recipes are verified, with photos and videos.
