Zucchini Lasagna

Ingredients

Meat and sauce

• 1 kg zucchini, sliced lengthwise
• 250 g minced meat
• 1 onion
• 1 bell pepper
• 2 large tomatoes
• 2 tbsp tomato paste
• 1/2 head of garlic
• 1 cup parsley
• 2 tbsp oregano
• 1/4 cup olive oil
• 25 g butter
• Salt to taste
• Black pepper
• A pinch each of cardamom, cinnamon, nutmeg and cloves

Béchamel

• 3 cups milk
• 2 tbsp flour
• 1 stock cube

Cheese

• Mozzarella, Monterey Jack or cheddar

Method

1. Cook the meat with the butter and add the cardamom, cinnamon, nutmeg, cloves and black pepper.
2. Blend the tomatoes, onion, garlic, parsley, tomato paste, olive oil and bell pepper well.
3. Add the blended mixture to the meat and let it reduce, then add the oregano at the end.
4. Whisk the cold milk with the flour and stock cube, then cook over medium heat until thick.
5. Oil a baking dish and layer zucchini, then meat, béchamel and cheese. Repeat: zucchini, meat, béchamel, cheese. Cover with foil and bake about half an hour, then uncover to melt and brown the cheese.