Zucchini lasagne

Zucchini lasagne

A traditional Italian classic concocted in an untraditional low-carb way. Once you whip up this cheese sauce with juicy ground meat and zucchini, you won't think about the original carb-packed version... ever...again!

Zucchini lasagne

A traditional Italian classic concocted in an untraditional low-carb way. Once you whip up this cheese sauce with juicy ground meat and zucchini, you won't think about the original carb-packed version... ever...again!
USMetric
4 servingservings

Ingredients

Meat sauce
  • 1 1 yellow onionyellow onions
  • 2 2 garlic clovegarlic cloves
  • 1½ lbs 650 g ground beef
  • 2 tbsp 2 tbsp olive oil
  • 1 tbsp 1 tbsp dried basil
  • 1 tbsp 1 tbsp dried oregano
  • 4 tbsp 4 tbsp tomato paste
  • 3 tbsp 3 tbsp water
  • 1 tsp 1 tsp salt
  • ¼ tsp ¼ tsp ground black pepper
Cheese sauce
  • 113 cups 325 ml heavy whipping cream
  • 7 oz. 200 g (425 ml) shredded cheese, divided in two
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • salt and ground black pepper
Zucchini sheets
  • 2 2 zucchini

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Finely chop the onion and garlic. Fry in oil together with the ground meat. Add herbs. Stir in water and tomato paste, combine well. Let simmer for 5-10 minutes. Salt and pepper to taste.
  3. In a saucepan, add cream, half of the shredded cheese and garlic. Bring to a boil. Lower the heat and simmer for 5 minutes while stirring continuously. Salt and pepper to taste.
  4. Thinly slice the zucchini and place the slices in a baking dish with high edges to cover the bottom. Add cheese sauce, ground meat and zucchini slices in layers. Finish off with a cheese sauce layer and top with the other half of the shredded cheese.
  5. Bake in the oven for 20 minutes or until the cheese gets a nice golden color.

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One comment

  1. Gil
    Did this recipe tonight, adjusting the servings for 6 plates. I used a 9 x 13 glass dish. Used 3 lbs of ground beef and it barely made 2 layers of meat. I'm a little curious about the "cream sauce"..kind of makes the dish watery. I didn't strain the meat mixture and that might have added to the watery texture?
    At the end of the day, the taste was FANTASTIC . Instead of the herbs mentioned, I used Italian seasoning, lots of it :)
    Some tweeking required to make sauce thicker :)

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