Carb-free Zucchini Lasagna
Image and recipe sourced from: healthyrecipesblogs.com
If you’re trying out a low carb diet to get your body looking slim and trim this summer, you may want to give this scrumptious Zucchini Lasagna recipe a try. Instead of layering your lasagna with pasta, you can use Zucchini slices to create the same effect. The great thing about this recipe is that it’s gluten-free, so it’s the perfect meal for those with gluten-intolerance.
Keep all the flavour and lose all the carbs with this Zucchini Lasagna:
*Expert Advice: Grill or fry the Zucchini slices before adding them to your dish to remove excess moisture, as adding raw Zucchini in with the rest of the ingredients can result in a watered-down taste.
For that additional flavour we recommend you use a sachet (around 36 grams) of spaghetti bolognaise mix.
- 5 medium Zucchini
- Olive oil cooking spray
- 1 ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 Tbsp olive oil
- 500g lean beef mince
- 1 Tbsp minced garlic
- 450 grams of Ricotta cheese
- 2 eggs
- ½ cup of freshly chopped basil
- 1 sachet of Knorr’s spaghetti bolognaise sauce
- 230grams of grated mozzarella cheese
1) Start off by preheating your oven to 180° Celsius. Cut the Zucchini into thin slivers, along its length. Each sliver should be around 6mm thick and you’ll get around 5-6 slices from each Zucchini. Now for the fun – soak your slices into olive oil or coat them in an oil-based spray. Place the slices in a frying pan or grill tray and sprinkle your salt, black pepper and garlic powder over them. Fry or grill these for roughly 2-3 minutes on either side, until they start firming up. Once this is done, drain the oil from the slices by spreading them over some paper towel.
2) Add a dash of olive oil into a pot and turn the heat up to a medium level. Now add your meat and minced garlic together with a pinch of salt and pepper. Use a wooden spoon to break up the meat into smaller chunks – this will help your meat cook quicker and more evenly. It should take around 5-7 minutes for your meat to finish cooking. Once your meat has browned you can pour it into a large bowl and set aside.
3) Get out a separate bowl to add in your ricotta, eggs, basil and a touch of salt and pepper. Mix this thoroughly.
4) Now it’s time to bring it all together - mix up your bolognaise sauce and cover the bottom of your baking dish with ⅓ of it. You can use a standard 33.5 x 22.5cm dish for this. Once your sauce is in, spread the Zucchini slices over this, then add your ingredients in the following order: a third of your ricotta mix, a third of your beef mince and a third of your mozzarella. Once this is done you can add another ⅓ of your sauce and then top it off with Zucchini. Continue this pattern until your dish is full, and then finish it off with a generous layer of Zucchini and mozzarella.
5) Place in the oven, uncovered, for around 20-30 minutes until the mozzarella turns that lovely golden brown.
It’s pretty hard not to develop a sudden appetite while reading this recipe – so hopefully your hunger will motivate you to try this one out! Drop us a comment - we’d love to know how your Zucchini Lasagna turns out.