I like to use zucchini in my lasagna. I grilled them myself or buy grilled frozen veggies. Eggplant are usually good too..
But today, I will grilled them..
Ingredients to make the bolognaise sauce
And instead of bechamele or ricotta cheese, I use bread goat cheese...
Cut the zucchini into slices
Start grilling them..
I use an electric grill, but you can use the oven too
Start Preparing the bolognaise sauce...put diced onions and olive oil in a pain..
I am grilling enough zucchini to make 2 layers into the final dish
Herbes de Provence... (Sent by my mother and gd mother from my village, in Provence) 😍😍
Cut 2 garlic cloves into slices
Add them to the grilled onions with lean ground beef
Mix and cook for 5 min
When there is no more "pink" meat, add the tomato sauce
Mix and add the herbes de Provence
My grilled veggies ..
I cooked the bolognaise between 20 to 30 min.
In the lasagna dish, put a thin layer of bolognaise, with a layer of veggies on top...
Recover the zucchini with sauce
Use non boil lasagna.. Or you can use veggies layer only...
I am recovering each pasta lasagna with goat cheese.. Like I would do for a tartine
Add the pasta to cover the dish goat cheese face up..
Add the veggies layer ( I use mushrooms sometime)
Bolognaise and pasta layers again..
Recover with bolognaise sauce...
Recover with skim cheese mozzarella
Here you go, 2 layers of lasagna pasta and 2 layers of veggies.. Surrounded by bolognaise sauce and goat cheese in the middle
Cook for 40 min @360F
Here you go! Let the dish rest for 10 min to cool down, before serving it
Et voila! It goes great with a salad ..