Description
My family loves lasagna, but in the summer I try to replace the batter something easier... for example, zucchini. And it turns out not less tasty! Rice flakes from "Mistral" made this dish even tastier! Invite for lunch!
Ingredients
-
Rice flakes
1 cup
-
Zucchini
2 piece
-
Butter
100 g
-
Flour
2 Tbsp
-
Milk
0.5 l
-
Minced meat
0.5 kg
-
Tomato sauce
200 g
-
Cheese
200 g
-
Salt
0.5 tsp
-
Black pepper
0.333 tsp
-
Onion
1 piece
-
Vegetable oil
2 Tbsp
Cooking
First, prepare the Bechamel sauce. To do this in a saucepan with a thick bottom, melt the butter, add the flour and fry it for 2-3 minutes, stirring vigorously with a whisk. Pour a thin stream of warm milk, continuing vigorously to interfere, bring to boil and cook until thick 2-3 minutes. Salt and pepper to taste.
In a frying pan in vegetable oil fry the finely chopped onion and put to it the meat. Fry for 5-7 minutes.
Add in the fried minced meat Bolognese sauce (I have, but it is possible to prepare in advance and himself), to put out another 5-7 minutes.
Punch the prepared sauce immersion blender until smooth.
Young zucchini cut into thin plates. Need young zucchini, because the old will have to cut out the seeds and plates will not work broad.
Proceed to "build" the lasagna. At the bottom of the baking dish (the rectangular shape) place a layer of zucchini evenly and sprinkle with rice cereal from the "Mistral".
Then put a layer of meat filling, evenly pour the Bechamel sauce and sprinkle abundantly with grated cheese. Then again a layer of zucchini, rice cereal, etc.
Finish with a layer of taverns with Bechamel sauce and cheese. I did three layers. Bake at 200 degrees for about 20-25 minutes, until Golden brown. Cool slightly and serve!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.