Lazy Zucchini Lasagna

1. 1 Zucchini≈ $3.00 per kg 250 g
2. 2 Ground beefpack 500 g ≈ $7.63 130 g
3. 3 Canned tomatoespack 400 g ≈ $1.30 150 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Garlic≈ $10.00 per kg 3 g
6. 6 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 60 g
7. 7 Hard cheesepack 200 g ≈ $2.64 30 g
8. 8 Olive oil 6 ml
9. 9 Dried oregano 1 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash and dry the zucchini¹ and cut them lengthwise into 0,5 cm slices; preheat the oven to 190°C; prepare a baking dish.

2. Heat a dry skillet over medium heat and fry the zucchini¹ slices for 1 minute on each side until moisture is released and they are lightly browned; transfer to a plate.

3. In the same pan over medium heat, sauté the onion⁴ and garlic⁵ until soft, add the ground² meat and fry, stirring, until the color changes.

4. Pour the tomatoes into the pan with the meat, season to taste, and simmer over medium heat for about 10 minutes until the sauce thickens and flavors meld.

5. Layer the dish: place the first layer of zucchini¹, then a layer of meat with tomatoes, then a layer of cottage⁶ cheese; repeat the zucchini and meat layers, finishing with a layer of cheese.

6. Bake: put the dish in the oven and bake at 190°C for about 25 minutes, until the top is golden and the cheese melts.

7. Remove the dish from the oven and let it rest for 5 minutes; cut into portions and serve with greens or a light salad.

8. Prepare the filling and sauce in advance if you like, assemble once and bake later, and substitute cottage⁶ cheese with soft curd or ricotta if desired.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.