Healthy Lazy Zucchini Lasagna with Beef
silicon (Si)
High protein
Vitamin B12
cobalt (Co)
phosphorus (P)
selenium (Se)
Description
A low-carb version of lasagna, using thin zucchini slices instead of dough. A hearty, high-protein dish for a healthy diet.
- 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.
- For the meat sauce: finely chop the onion and garlic. Blanch the tomato in boiling water, remove the skin, and dice it.
- Heat a skillet with olive oil. Sauté the onion until translucent, add the ground beef and cook, breaking up lumps, for 5-7 minutes.
- Add the garlic, diced tomato, tomato paste, and oregano to the beef. Salt and simmer on low heat for 7-10 minutes until thickened.
- For the curd layer: mix the cottage cheese with the egg and a pinch of salt until smooth and creamy.
- Grate the cheese on a fine grater.
- 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.
- Top with the remaining zucchini slices and sprinkle with grated cheese.
- 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.
293.25
110 kcal / 100 g
kcal
26.275 g
9.8 g / 100 g
Protein
9.375 g
3.5 g / 100 g
Carbohydrates
17.4 g
6.5 g / 100 g
Fats
3.2 g
1.2 g / 100 g
Ash
2.6 g
1.0 g / 100 g
Fiber
78.7%
Water
4.3 g
1.6 g / 100 g
Sugars
0.5 g
0.2 g / 100 g
Starch
0.14 g
0.05 g / 100 g
Omega-3
1.0 g
0.37 g / 100 g
Omega-6
7.5 g
2.8 g / 100 g
SFA
