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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3 comments

  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 :)
  2. Yvonne
    Made this last night, tasted delicious. The sauce was quite thick as was the meat mixture but when the finished dish was served up it was very watery. I’m wondering if it’s the zucchini that give off moisture whilst cooking in the oven. Next time I’ll try frying the zucchini fist to make them a bit crispy.
  3. Robin
    will try today or tomorrow - probably will slice the zucchini and salt it lightly and let it sit for 10-15 minutes before assembling it to try to avoid the watery situation mentioned above. Glad to hear it's so yummy! Looking forward to trying it!

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