Zucchini lasagna

FILLING: - Put a dash of EVOO in a frying pan and brown the onion, already chopped in small pieces, until it is done. - Remove the onion and add the minced meat, stirring over high heat until it is cooked, but without overcooking it too much. Add the tomato and the onion that we had already done. Mix well, leaving it on low heat for about 5 minutes.

LASAÑA: - We wash and cut the zucchini lengthwise without peeling, making sheets and put them on a griddle or frying pan turn and turn. Just so they are not completely raw. - In a baking dish we put these sheets covering the entire base with only 1 layer. Add a layer of filling from the previous step, covering approximately 1 finger. We can add cheeses or whatever we want between layers with the meat. - We put another layer of zucchini and then stuffing, repeating these steps until the baking dish is full. I recommend finishing with a layer of zucchini so that the filling does not dry out. - Add the cheese grating it to taste on top of everything, reserving some to gratinate later. We put it in the oven preheated to 200 ° at medium high with heat up and down. Until we see that it is ready! About 15 minutes depending on the oven. - I recommend adding more cheese and put it to gratin 1 or 2 minutes before taking it out, but keep an eye on it.