Zucchini lasagna

Preparation mode

• Preheat the oven to 180°C.
• Cut the zucchini into thin slices lengthwise using a mandolin or sharp knife. Reserve.
• In a pan, heat some olive oil over medium heat. Add the chopped onion and sauté until it becomes transparent.
• Add the chopped garlic and sauté for a few more minutes.
• Add the ground beef (or vegan substitute) to the pan and cook until it is completely browned. Season with salt, pepper and oregano to taste.
• Add the tomato sauce to the ground beef in the pan and cook for about 10 minutes, stirring occasionally.
• In an ovenproof dish, spread a thin layer of tomato sauce on the bottom. Then make a layer of zucchini slices.
• Place a portion of the ground meat mixture on top of the zucchini slices. Cover with a layer of grated mozzarella cheese.
• Repeat the process, alternating layers of zucchini, meat and cheese, until all ingredients are used, ending with a layer of cheese on top.
• Cover the pan with aluminum foil and place in the preheated oven for approximately 30 minutes.
• Remove the foil and let the lasagna cook for another 10 minutes, or until the cheese is melted and golden.
• Remove from the oven and let it rest for a few minutes before serving.