Lasagna moussaka with zucchini

This recipe came about because I wanted to make classic lasagna but I only had a few leaves in the pantry for them. I opened the fridge, saw the zucchini and the idea was born on its own. This is how this delicious, lighter combination was created, which will keep you full and not bite your conscience because you have smeared a caloric portion of lasagna. Still, there are vegetables ...;)

Preparation steps

Preparation: Cut zucchini into rings 3-4 mm thick. Fry the beef in a little oil in a pan and set aside. Cover the bottom of the ovenproof dish with a layer of béchamel. Over arrange the lasagna dough. Spread a layer of bechamel over the lasagna, arrange the zucchini rings and spread half of the fried beef over them. Pour the béchamel over. Then repeat the process until the material is used up. Make sure that the last layer is bechamel sauce. Place in an oven preheated to 200C and bake for 30-40 minutes. Ten minutes before the end of baking, take it out of the oven and sprinkle with grated cheese and return to the oven.
Bechamel sauce: Fry the flour in margarine until it gets a light brown color. Lightly add milk and cook over low heat until the desired density is obtained. Add herbal spice. Instead of béchamel, sour cream can be used for cooking.

Serving

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Rosa Cooking