Ground Beef Zucchini Lasagna

Ingredients

• 3 onions
• 2 Garlic cloves
• 200 g carrots
• 100 g Celery Root
• 1 tbsp Olive Oil
• 500 g ground beef
• 2 tbsp Tomato paste
• 400 g peeled diced tomatoes (1 can)
• 250 ml Beef broth
• Salt
• ground pepper
• 2 tsp Herbes de Provence
• 400 g zucchini
• 100 g Pecorino cheese
• 10 whole wheat lasagna sheets
• Basil

Instructions

1. 1.

   Peel and finely chop onions and garlic. Peel carrots and celery root, then grate them coarsely. Heat oil in a large pan. Add onions, garlic, carrots, celery root, and ground beef; sauté for about 10 minutes over medium heat. Stir in tomato paste and toast briefly.

2. 2.

   Add tomatoes and cook for a few minutes. Pour in broth. Season with salt, pepper, and herbs. Simmer gently for another 10 minutes on low heat.

3. 3.

   Wash, peel, and slice zucchini lengthwise into thin strips. Grate Pecorino cheese. In a baking dish layer sauce, lasagna sheets, and zucchini alternately. Finish with sauce and sprinkle with Pecorino.

4. 4.

   Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 30–40 minutes.

5. 5.

   Remove from oven, portion, and garnish with fresh basil leaves.