This is quite an easy vegetable casserole, of course, not "lasagna," that's why I wrote the name of the dish in quotes, though, the technique of cooking, and the food, very reminiscent of it's a wonderful dish of Italian cuisine. Can be used as a side dish to meat or as a separate dish for those who are dieting. I hope is useful to those who want to eat tasty and at the same time, "low calorie".
|Cooking time 40 minutes||Number of servings 3|
onions and garlic peel, chop
and fry in preheated pan with olive oil about 5 min.,
Add the chopped mushrooms and tomatoes and saute, stirring, until the liquid to evaporate;
season with salt and pepper;
add chopped Basil, stir and remove from heat.
Zucchini wash, cut off the ends.
Slice lengthwise into oblong strips.
In a fireproof dish put half of the sauce;
a portion of the yogurt mixed with the flour;
sprinkle 1/3 of the cheese;
spread half of zucchini
Note: if you use yoghurt instead of cream or milk, then cook " Bechamel"[/ b]. To do this, mix the milk with the flour and bring to a boil on a small fire or water, "the bath".
Then layer zucchini spread remaining sauce, yoghurt mass, half of the remaining cheese and zucchini.
Top with remaining cheese and bake in a preheated 200°C oven for 30 minutes.