I like to use zucchini in my lasagna. I grilled them myself or buy grilled frozen veggies. Eggplant are usually good too..

But today, I will grilled them..

Ingredients to make the bolognaise sauce

And instead of bechamele or ricotta cheese, I use bread goat cheese...

Cut the zucchini into slices

Start grilling them..

I use an electric grill, but you can use the oven too

Start Preparing the bolognaise sauce...put diced onions and olive oil in a pain..

I am grilling enough zucchini to make 2 layers into the final dish

Herbes de Provence... (Sent by my mother and gd mother from my village, in Provence) 😍😍

Cut 2 garlic cloves into slices

Add them to the grilled onions with lean ground beef

Mix and cook for 5 min

When there is no more "pink" meat, add the tomato sauce

Mix and add the herbes de Provence

My grilled veggies ..

I cooked the bolognaise between 20 to 30 min.

In the lasagna dish, put a thin layer of bolognaise, with a layer of veggies on top...

Recover the zucchini with sauce

Use non boil lasagna.. Or you can use veggies layer only...

I am recovering each pasta lasagna with goat cheese.. Like I would do for a tartine

Add the pasta to cover the dish goat cheese face up..

Add the veggies layer ( I use mushrooms sometime)

Bolognaise and pasta layers again..

Recover with bolognaise sauce...

Recover with skim cheese mozzarella

Here you go, 2 layers of lasagna pasta and 2 layers of veggies.. Surrounded by bolognaise sauce and goat cheese in the middle

Cook for 40 min @360F

Here you go! Let the dish rest for 10 min to cool down, before serving it

Et voila! It goes great with a salad ..