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SLAUGHTER BOLOGNESE LASAGNA
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Izaura Bareto
@izaura6- Ingredients
- Recipe
- Large Italian Zucchinis3 unit(s)
- Ground beef500 g
- Tomato Passata1 can(s)
- Sliced Mozzarella Cheese300 g
- Olive oil4 tablespoon
- Salt to taste
- Cut the zucchinis into slices, lengthwise. Place on a plate, drizzle with olive oil, and microwave for 6 minutes. Reserve.
- Meanwhile, sauté the minced meat with a pinch of salt and, when it is very dry, add the tomato sauce.
- Hit the salt. In a refractory that can go in the oven greased with olive oil, place a layer of ground beef (ready) with tomato sauce, cover with 1 layer of slices of mozzarella cheese, place 1 layer with slices of cooked zucchini, and cover with another layer of slices of mozzarella cheese.
- Repeat the last instructions until you finish with the last layer of mozzarella (this last layer of cheese I double).
- Take it to the conventional oven for 60 minutes at 180°C, and then serve it, or freeze it in individual portions, as I did 🙌🏼 You can do it with raw zucchini too, but it releases a “shower” when roasting, which only for God.
- Unless you don't mind removing the water in the middle, no problem.
- But then leave it for about 80 minutes in the oven.
- The microwave takes the water out of the zucchini, so it becomes drier, and the lasagna tastes better.
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