Zucchini "Lasagne"

20 ingredients
3 steps

Ingredients

  • 3 1/2 tablespoons butter
  • 1/3 cup all purpose flour
  • 2 cups milk
  • 1 pinch grated nutmeg freshly
  • 1 1/2 ounces Parmesan cheese
  • lasagne
  • zucchini
  • 1 tablespoon olive oil
  • 2 onions finely chopped
  • 2 cloves garlic finely chopped
  • 1 carrot finely chopped
  • 2 stalks celery finely chopped
  • 3 slices bacon finely chopped
  • 1 pound ground pork
  • 1 pound ground veal
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 27 ounces chopped tomatoes
  • 3 medium zucchini sliced lengthwise
  • 3 ounces mozzarella cheese grated

Directions

  1. 1
    For Bolognese sauce, heat oil in a large frying pan over medium-high heat. Add onions, garlic, carrot, celery and bacon. Cook, stirring, for about 5 mins, or until softened. Add pork and veal and brown. Add wine and cook, stirring, for about 20 mins. Add tomato paste and chopped tomatoes. Simmer, uncovered, for 2 hours, or until very thick. Season.
  2. 2
    Meanwhile, to make cheese sauce, melt butter over medium heat. Add flour and cook, stirring, for 1 min, or until mixture thickens and bubbles. Gradually add milk, stirring constantly. Cook, stirring, until mixture boils and thickens. Add nutmeg and Parmesan.
  3. 3
    Preheat oven to 400°F. Transfer Bolognese sauce to a large baking dish. Arrange zucchini slices, overlapping slightly, over top then cover with cheese sauce. Sprinkle with mozzarella and bake until cheese is melted and browned, around 40-50 mins.

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