Lasagna with zucchini and minced meat sauce

Cut the tomatoes into slices.

Cut the winter carrot and celery into small cubes.

Chop the garlic.

Cut the zucchini into thin slices and the mozzarella into very thin slices.

Grate the Parmesan cheese.

Heat the olive oil in a skillet and gently fry the bacon cubes.

Stir in the onion, garlic, carrot and celery and cook gently in glass for 2-3 minutes.

Add the minced meat and fry it on a higher heat.

Scoop the tomato puree through and fry for another minute.

Pour in the wine and stock and add some salt and pepper.

Let it simmer for 30-40 minutes until it becomes a sauce.

Meanwhile, make the bechamel sauce: melt the butter in a pan and stir in the flour.

Let the flour simmer for 1-2 minutes.

Pour in half of the milk and stir everything with a whisk into a smooth sauce.

Pour in the remaining milk for stirring.

Add salt, pepper and some nutmeg and let the bechamel sauce simmer for 15-20 minutes.

Preheat the oven to 200 ° C.

Build up the lasagne: scoop a thin layer of mince sauce on the bottom of the dish and cover it with a layer of lasagne sheets.

Again create a low meat sauce with a layer of courgettes with salt and pepper and a little bechamel sauce.

Place a layer of lasagne sheets on top and repeat this sequence 2 more times.

Spread the remaining bechamel sauce on the last layer of lasagne sheets and place the last slices of zucchini with the slices of mozzarella and the slices of tomato on top.

Sprinkle the Parmesan cheese over it.

Fry the lasagne in the oven for 30-40 minutes until golden brown and done.

Leave the lasagna out of the oven for at least 15 minutes.

This makes the dish slightly firmer.