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Ingredients
Ingredients
Olive oil for cooking
150 g ground beef
2 garlic cloves, finely chopped
½ red onion, finely choped
250 g cauliflower
1 can of tomatoes, diced
1 tsp dried basil, or 4 stalks fresh, finely chopped
1/2 tsp oregano
1/4 tsp thyme
2 tbsp. tomato paste
½ zucchini
lasagna sheets for 4 layers
1/4 cup warm milk
1 Mozzarella ball, sliced
30 g parmesan, grated
+/- salt, pepper
Method
Method
Cut cauliflower into pieces, blend with canned tomatoes and set aside.
Heat the oil in a pan and add garlic an onion. cook until golden.
Add the ground meat and cook for 5 minutes.
Then add the blended cauliflower-tomato puree.
Add in the herbs, tomato sauce and cook over low heat without a lid until most of the moisture has evaporated and the mass has acquired a distinct orange hue.
Soak the lasagna sheets in warm water or milk.
Cut zucchini into longitudinal thin slices similar to lasagna sheets with a peeler.
arrange everything in layers in a baking dish - a sheet of pasta, the meat - cauliflower filling, a little Mozzarella, a couple of zucchini slices - and so on in three layers, placing a pasta sheet on top of everything.
Pour over the lefover milk.
Sprinkle the grated parmesan on top of it and cover the dish with baking paper or foil so that it does not touch the lasagna.
Bake at 180 degrees until the cheese has browned on top.
Time 50 min – 1 h 10 min
Servings 2 - 3
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