- Lean ground beef 1 lb.
- Salt 1 1/2 teaspoons • 1 kcal
- Olive oil 1 tsp
- onion, chopped 1/2 large
- Cloves Garlic 3, minced
- Tomatoes 1 28 oz can chopped
- Fresh basil 2 tbsp chopped
- black pepper (to taste)
- medium zucchini 3 (courgette) sliced into long, thin strips with a vegetable peeler
- Ricotta 1 1/2 cups
- Parmesan cheese 1/4 cup
- Egg 1 large • 130 kcal
- shredded mozzarella cheese 16 oz (4 cups)
For a healthier, less calorie-packed version of lasagne, try this dish instead. Lasagne sheets are replaced by thinly sliced zucchini strips, and you won’t feel that you are missing out because it’s so tasty.
It’s also low-carb, so a great choice for those who want to avoid gluten, or those doing a keto diet.
In a medium pan, brown the meat and season with salt. When cooked, drain excess fat off in a colander.
Add olive oil to the pan and sauté the garlic and onions for about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt, and pepper. Simmer on low heat for at least 30-40 minutes, covered. The sauce should be thick, so don’t add extra water.
Meanwhile, slice zucchini into long slices, add salt and set aside for 10 minutes. This will remove the excess water from the zucchini. After 10 minutes, blot dry with a paper towel.
Preheat grill to medium high, and grill zucchini for 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak up any excess moisture.
Preheat oven to 375F/170C fan/gas mark 5.
In a large casserole dish, spread 1/2 cup of sauce on the bottom. Spread 1/2 cup of the ricotta cheese, and layer the zucchini to cover. Top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up.
On the last layer, top with remaining zucchini and sauce, then cover with foil and bake in the oven for 30 minutes, then remove the foil and bake for a further 20 minutes. Put the remaining cup of mozzarella on top and bake until melted – around 10 minutes.
Let stand about 5 – 10 minutes before serving.