Zucchini and Ground Beef Lasagna Recipe

Preparation of the vegetables. Wash the zucchinis and cut them into rounds. In a large skillet, heat a drizzle of olive oil. Add the zucchinis; season with salt and pepper. Cook for 15 minutes, stirring regularly. Preheat the oven to 210°C (thermostat 7).

Meat preparation Peel the shallots and chop them finely. Heat a small amount of butter in a pan. Add the shallots and sauté for a few minutes. Then add the ground beef and cook for 5 minutes.

Cooking: Pour the tomato sauce into the pan, add the chopped green olives and sprinkle with thyme and chili. Season well with salt and pepper. Let it reduce for about 8 minutes. At the end of cooking, add the chopped parsley.

Submerge the lasagna sheets in a pot of boiling salted water and let cook for about 5 minutes. Then drain.

Assembly Butter a large baking dish. Then alternate, in thin successive layers, the meat, zucchini, cheese, and lasagna sheets (starting with the meat). Repeat the process until all ingredients are used up, finishing with a layer of lasagna sheets.

To finish, sprinkle everything with grated cheese and bake in the oven for about 30 minutes.