Zucchini Lasagna without Béchamel Sauce

For the zucchini lasagna, preheat the oven to 180 °C. Dice the onion, bell bell pepper and dried tomatoes.

Fry the onion, add the minced meat, squeeze the tomato paste, dried tomatoes and garlic.

Add, fry, pour the strained tomatoes and soup and simmer.

Season well with the spices, add the peppers and corn, set aside. Cut the zucchini into strips with a peeler.

In a baking dish, layer first lasagna sheets and then the sauce alternately.

Finally, place the zucchini on top of the last layer of sauce, season with salt and pepper and cover with the mozzarella and Tilsiter.

Bake the zucchini lasagna in the oven for about 45 minutes.

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