Plat
Low-Carb Zucchini Lasagna
55 minPour 6Nutri-Score C€€
C
55 min
55 minLow-Carb Zucchini Lasagna
recette de
goldenspoonbyjinous
@goldenspoonbyjinous
1 recette
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
zucchini (sliced lengthwise into thin planks)Fruits et légumes3 morceaux
yellow squash (sliced lengthwise into thin planks)Fruits et légumes2 morceaux
ground beefViandes500 g
onion (diced)Fruits et légumes1 morceau- red bell pepper (diced)Fruits et légumes1 morceau
tomato pasteÉpicerie2 ml
spices (seasoning blend)Épices5 g
Alfredo sauceÉpicerie400 ml
mozzarella (shredded)Produits laitiers250 g
olive oilÉpicerie15 ml
saltÉpices3 g
par portion
Nutrition
334kcal
- Glucides
- 8 g
- Protéines
- 22 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Poêle
Plat allant au four
pas à pas
Préparation
- Étape 1
Pre-bake the vegetable slices
- Arrange the zucchini and yellow squash planks on a baking tray.
- Bake until flexible and slightly dried out.
- Étape 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.
- Étape 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.
- Étape 4
Bake and broil
- Bake at 175 °C until hot and bubbly.
- Broil until golden on top.