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Low-Carb Zucchini Lasagna
55 Min.Für 6Nutri-Score C€€
C
55 Min.
55 Min.Low-Carb Zucchini Lasagna
rezept von
goldenspoonbyjinous
@goldenspoonbyjinous
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was Sie brauchen
Zutaten
zucchini (sliced lengthwise into thin planks)Obst & Gemüse3 Stücke
yellow squash (sliced lengthwise into thin planks)Obst & Gemüse2 Stücke
ground beefFleisch500 g
onion (diced)Obst & Gemüse1 Stück- red bell pepper (diced)Obst & Gemüse1 Stück
tomato pasteVorräte2 ml
spices (seasoning blend)Gewürze5 g
Alfredo sauceVorräte400 ml
mozzarella (shredded)Milchprodukte250 g
olive oilVorräte15 ml
saltGewürze3 g
pro Portion
Nährwerte
334kcal
- Kohlenhydrate
- 8 g
- Eiweiß
- 22 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Backofen
Backblech
Bratpfanne
Auflaufform
Schritt für Schritt
Zubereitung
- Schritt 1
Pre-bake the vegetable slices
- Arrange the zucchini and yellow squash planks on a baking tray.
- Bake until flexible and slightly dried out.
- Schritt 2
Cook the beef filling
- Brown the ground beef in a frying pan with a little oil.
- Add the onion and red bell pepper and cook until softened.
- Stir in the tomato paste, spices and salt.
- Schritt 3
Layer the lasagna
- Spread a little Alfredo sauce in the baking dish.
- Alternate vegetable slices, beef filling, Alfredo sauce and mozzarella.
- Finish with a layer of mozzarella.
- Schritt 4
Bake and broil
- Bake at 175 °C until hot and bubbly.
- Broil until golden on top.