Zucchini Lasagna

   If you always loved eating lasagna but you never had the courage to cook it yourself because it sounded way too complicated (like myself) or if you simply want to try out a new lasagna recipe, I'll give you an amazing one I found on TipHero and tweaked a bit. It's as easy as it is delicious! Simple ingredients and no complications at all! Are you ready?

Ingredients for 4 servings:
- 2 zucchinis
- salt, to taste
- 2 Tbsp oil
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- around 400g minced meat (we used a mix of pork and beef)
- ground black pepper, to taste
- 1/2 jar Bolognese sauce
- 1/2 pack of mascarpone
- 1 egg
- 1/3 cup Parm cheese
- 1 1/2 cups shredded gouda, mozarella or whatever melty cheese you have in the fridge

Steps:

1. Preheat oven to 200°C.

2. Using a mandoline slicer or sharp knife, slice the zucchini lengthwise into ¼-inch thick slices.

3. Place the zucchini slices in a bowl, sprinkle them with salt, and toss to coat the slices evenly. Set them aside for 10-15 minutes. (Salting removes a lot of the excess moisture in the zucchini).

4. While the zucchini is being salted, heat a large pan over medium heat. Add the oil and onion and cook, stirring often, until the onion is soft (about 3-5 minutes).

5. Add the minced garlic and cook for 1 minute.

6. Add the minced meat, season it with salt and pepper, and cook, breaking the meat into small pieces as it browns (about 4 to 5 minutes).

7. Add the Bolognese sauce. Reduce the heat to low and simmer, stirring occasionally, for about 10-15 minutes, or until sauce is very thick.

8. In a medium bowl, mix the mascarpone, egg, Parmigiano Reggiano cheese, and pepper. Stir well.

9. After the zucchini has been sitting for about 10-15 minutes, use paper towels to blot the excess moisture that the zucchini has released.

10. In a 9 x 13-inch casserole dish, spread about ⅓ of the sauce on the bottom and layer about ⅓ of zucchini slices in a criss-cross pattern to cover the sauce.

11. Spread ⅓ of the mascarpone and egg mixture over the zucchini, and then top that with half of the shredded gouda (or mozarella) cheese.

12. Repeat the layering process until all of your ingredients are used up.

13. Bake for 30-45 minutes or until the zucchini is cooked through and the cheese is melted and starting to brown.

14. Let the lasagna stand for about 5-10 minutes before serving. Bon appetit!

Here's the original (non-tweaked) recipe, just in case you wanna see the steps: