Zucchini Lasagna with Ground Beef

Steps

1. Preheat the oven to 200°C (top/bottom heat).
2. Wash the zucchini and slice into about 5 mm thick slices using a knife or mandoline. Lay on paper towels, salt generously, let sit for 5 minutes, then pat dry with a kitchen towel.
3. Heat 3 tbsp olive oil in a large pan and fry the ground beef until browned and crumbly. Season with paprika powder and salt.
4. Peel and finely dice the onion and garlic cloves.
5. Add the onion, garlic, and tomato paste to the pan and sauté briefly.
6. Stir in the passata, oregano, and sugar. Bring to a brief boil, then adjust seasoning to taste.
7. In a bowl, mix the sour cream with milk until smooth. Season with salt, black pepper, and freshly grated nutmeg. Grate the Gouda cheese and mix about 50 g into the sour cream mixture.
8. Grease a baking dish with butter. Layer zucchini slices on the bottom. Divide the meat sauce into five portions; spread one portion over the zucchini, then top with some sour cream sauce, then another layer of zucchini. Continue layering, finishing with a layer of meat sauce.
9. Finish with the meat sauce layer, then sprinkle the remaining cheese on top.
10. Bake in the oven on the middle rack for 25 minutes until golden brown.