Lazy Zucchini Lasagna

1. 1 Zucchini≈ $3.00 per kg 250 g
2. 2 Ground beefpack 500 g ≈ $7.45 130 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 ≈ $2.70 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, dry, and slice the zucchini¹ lengthwise into ½-inch (0.5 cm) thick rounds; preheat oven to 375°F (190°C).

2. Sear the zucchini¹ slices in a dry skillet over medium heat for 1 minute per side until golden; transfer to a plate.

3. Finely chop the onion⁴ and mince the garlic⁵; sauté in oil over medium heat for 3 minutes until soft, then add the ground² meat and cook 5–6 minutes, breaking up clumps, until browned.

4. Add crushed tomatoes, oregano, and salt; simmer 10 minutes until the sauce thickens.

5. Layer half the zucchini¹, half the meat sauce, all the farmer’s cheese, then the remaining zucchini and meat sauce in a baking dish; top with grated cheese.

6. Bake at 375°F (190°C) for 25 minutes until golden and the cheese melts.

7. Let rest 5 minutes, slice into portions, and serve with fresh herbs or a light salad.

In short

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