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Le Chaudron recipe
Lasagnes de courgettes légères
Light zucchini lasagna
⏱ 60 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4zucchini, thinly sliced lengthwise
400 g (14 oz)lean ground beef
400 g (14 oz)tomatoes, chopped
200 g (7 oz)ricotta
1chopped onion
60 g (2 oz)grated Parmesan
- 4 zucchini, thinly sliced lengthwise
- 400 g (14 oz) lean ground beef
- 400 g (14 oz) tomatoes, chopped
- 200 g (7 oz) ricotta
- 1 chopped onion
- 60 g (2 oz) grated Parmesan
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Slice the zucchini thinly on a mandoline and salt to draw out water.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- Brown the onion and beef, then add the tomatoes.
- Simmer 15 minutes.
- Pat the zucchini dry and layer with the sauce and ricotta in a dish.
- Finish with sauce and sprinkle with Parmesan.
- Bake at 190 °C (375 °F) for 30 minutes until golden.
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