MITT Minced

Ingredients (serves 4):
1 pack of MITT Picada
600 ml of tomato pulp
400 ml fresh cream
100 g fresh mushrooms
100 g bacon
100 g grated mozzarella
5-6 tbsp of olive oil
2-3 medium courgettes
2 tablespoons of buckwheat or rice flour
2 tablespoons of butter or olive oil
1 medium onion
2 cloves of garlic
1 tablespoon of pepper paste
Aromatic herbs to taste: sage, rosemary, thyme, bay leaves...
Salt and pepper

Meat preparation

Start by cutting the courgette into thin strips (you can remove the peel or leave, as you prefer), place on a tray lined with parchment paper, season with salt and bake at 200ºC until the strips are dry. Set aside.

Sauté the onion and 1 garlic clove, chopped in olive oil. Add the bacon, herbs and minced meat. Add 1 tablespoon of flour and mix. Let it cook for a few minutes until it gains color. Add the tomato pulp to the pepper mass, season and cook until desired consistency.

For the white sauce, you can use only the cream or prepare mushroom sauce: take 1 chopped garlic clove to brown with butter, add the chopped mushrooms and cook for a few minutes. Season, wrap the flour and add the fresh cream. Cook until thick.

To assemble the lasagna: start by spreading a little white sauce on the platter, then repeat successively strips of courgette, meat, white sauce and cheese. Finish with the courgette strips, white sauce and grated cheese.

Bake at 200ºC until golden.