Preparation: 50 min.
Find a recipe easily through the app!
Download here
To overview recipes
Ingredients for
About this recipe
This lasagna is particularly delicious though!
Ingredients for
-
+
-
+
0.5 Zucchini
1 Zucchini
1.5 Courgettes
2 Courgettes
2.5 Courgettes
3 Courgettes
3.5 Courgettes
4 Courgettes
4.5 Courgettes
5 Courgettes
100 g minced chicken
200 g minced chicken
300 g minced chicken
400 g minced chicken
500 g minced chicken
600 g minced chicken
700 g minced chicken
800 g minced chicken
900 g minced chicken
1 kg of minced chicken
60 g gruyère, grated
120 g gruyère, grated
180 g gruyere, grated
240 g gruyere, grated
300 g gruyere, grated
360 g gruyere, grated
420 g gruyere, grated
480 g gruyere, grated
540 g gruyere, grated
600 g gruyere, grated
4 cl Cream, full
8 cl Cream, full
1.2 dl Cream, full
1.6 dl Cream, full
2 dl Cream, full
2.4 dl Cream, full
2.8 dl Cream, full
3.2 dl Cream, full
3.6 dl Cream, full
4 dl Cream, full
15 g Tomato puree, concentrated
30 g Tomato puree, concentrated
45 g Tomato puree, concentrated
60 g Tomato puree, concentrated
75 g Tomato puree, concentrated
90 g Tomato puree, concentrated
105 g Tomato puree, concentrated
120 g Tomato puree, concentrated
135 g Tomato puree, concentrated
150 g Tomato puree, concentrated
0.5 teaspoon oregano
1 teaspoon oregano
1.5 teaspoons oregano
2 teaspoons oregano
2.5 teaspoons oregano
3 teaspoons oregano
3.5 teaspoons oregano
4 teaspoons oregano
4.5 teaspoons oregano
5 teaspoons oregano
0.5 teaspoon Thyme, dried
1 teaspoon Thyme, dried
1.5 teaspoons Thyme, dried
2 teaspoons Thyme, dried
2.5 teaspoons Thyme, dried
3 teaspoons Thyme, dried
3.5 teaspoons Thyme, dried
4 teaspoons Thyme, dried
4.5 teaspoons Thyme, dried
5 teaspoons Thyme, dried
Order online
Preparation
Use a peeler and pull slices from the zucchini (see tip). Fry the minced chicken in some olive oil. Once cooked, mix in the tomato paste. Season with oregano, thyme, pepper and salt.
Take another pan, pour in the cream and add the gruyere. Note! Keep some gruyere aside for finishing. Heat gently so that the gruyere melts and you get a thick sauce.
Take a baking dish and place several slices of zucchini in it in a tile fashion. Spoon some minced meat on top and a little cheese sauce from the pan. Be careful to be sparing because there will be a few more layers to follow.
Put another layer of zucchini on top and again some minced meat and cheese sauce. Repeat until everything is gone, finishing with minced meat and on top of that the remaining cheese sauce. Sprinkle some extra gruyere on top and put in the oven at 180 °C for 20 minutes.
Tip: Slicing zucchini
This is easiest with a peeler. If you hit the seeds, turn the zucchini over and start again. The middle piece with the seed section contains a lot of liquid and can be used, for example, in a soup.
Tip: Minced meat
I like to choose minced chicken; it is particularly tasty and less environmentally damaging than, say, beef. I discussed this in more detail in my book I Like to Eat 2.
"It has to be said: this lasagna is particularly delicious, though."
"It has to be said: this lasagna is particularly delicious, though."
The ultimate comfort food: Zucchini lasagna
Are you looking for a dish that is rich in flavor, but still leaves you feeling light and energetic? This zucchini lasagna is considered by many to be one of the best recipes from our kitchen. It is the perfect example of how you can transform a classic dish into a healthy meal by simply replacing the pasta sheets. In this dish, thin slices of zucchini form the base, creating a delicious texture and a plate full of nutrients.
The secret to a successful zucchini lasagna lies in the balance between the creamy cheese sauce and the savory minced meat. We prefer to use minced chicken, because it is not only very tasty, but also a less harmful choice for the environment. By frying the tomato puree together with the meat and Italian herbs, you create a deep, concentrated flavor without making the dish too moist.
A frequently asked question is whether you will miss the pasta. The beauty of this recipe is that the combination of melted Gruyère, cream, and vegetables is so filling that you don't miss the fast carbohydrates at all. It's a smart way to eat: you choose good fats and proteins so you can eat your fill without feeling guilty. When preparing the zucchini lasagna , we use a vegetable peeler for the slices; a simple trick that ensures the vegetables cook beautifully in the oven and melt in your mouth.
Whether you're cooking for yourself or sharing a dish with friends, this healthy version will appeal to everyone. You can even prepare the dish in advance and pop it in the oven when your guests arrive. Let the zucchini lasagna bake long enough until a golden brown crust appears on the cheese. The result is a steaming meal that the whole family will enjoy. Try this zucchini lasagna yourself and discover why it has become an absolute favorite for many.