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Le Chaudron recipe
Lasagnes de courgettes à la bolognaise
Zucchini lasagna bolognese
⏱ 55 minServes 4Medium330 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
3zucchini
500 g (18 oz)lean ground beef
1onion
2 clovesgarlic
400 g (14 oz)tomatoes, chopped
125 g (4 oz)ricotta
50 g (2 oz)light mozzarella
2 tbspolive oil
- 3 zucchini
- 500 g (18 oz) lean ground beef
- 1 onion
- 2 cloves garlic
- 400 g (14 oz) tomatoes, chopped
- 125 g (4 oz) ricotta
- 50 g (2 oz) light mozzarella
- 2 tbsp olive oil
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
- Preheat the oven to 180 °C (350 °F) and slice the zucchini lengthwise into thin strips on the mandoline.
- Salt the strips lightly and leave 10 min to draw out moisture, then pat dry with paper towels.
- Sauté the onion and garlic in the skillet, add the ground beef and brown it, then add the crushed tomatoes.
- Simmer the bolognese 15 min over low heat, season with salt and pepper, until slightly thickened.
- Assemble by alternating zucchini strips, bolognese and spoonfuls of ricotta, finishing with the reduced-fat mozzarella.
- Bake 30 min until browned on top, then let rest 10 min before cutting.
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