Healthy Lazy Zucchini Lasagna with Beef

Healthy Lazy Zucchini Lasagna with Beef

40 min
Medium
1 serv.
262 g / 1 serv.

Rating

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Description

A low-carb version of lasagna, using thin zucchini slices instead of dough. A hearty, high-protein dish for a healthy diet.

  1. Cut the zucchini into thin long slices (3-4 mm thick). A vegetable peeler or a sharp knife works well. Sprinkle with salt and leave for 10 minutes to release excess moisture. Then pat dry with a paper towel.
  2. For the meat sauce: finely chop the onion and garlic. Blanch the tomato in boiling water, remove the skin, and dice it.
  3. Heat a skillet with olive oil. Sauté the onion until translucent, add the ground beef and cook, breaking up lumps, for 5-7 minutes.
  4. Add the garlic, diced tomato, tomato paste, and oregano to the beef. Salt and simmer on low heat for 7-10 minutes until thickened.
  5. For the curd layer: mix the cottage cheese with the egg and a pinch of salt until smooth and creamy.
  6. Grate the cheese on a fine grater.
  7. Preheat the oven to 180°C (350°F). In a small baking dish, layer: 1/3 of the zucchini slices overlapping, half of the curd mixture, half of the meat sauce. Repeat the layers.
  8. Top with the remaining zucchini slices and sprinkle with grated cheese.
  9. Bake the lasagna for 20-25 minutes until the zucchini is tender and the cheese crust is golden. Let rest for 5 minutes before serving.
286
109 kcal / 100 g
kcal
25.3 g
9.7 g / 100 g
Protein
9.3 g
3.5 g / 100 g
Carbohydrates
17.0 g
6.5 g / 100 g
Fats