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Low-Carb Zucchini Lasagna
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Low-Carb Zucchini Lasagna

55 minServes 6Nutri-Score C€€
from @goldenspoonbyjinous2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • zucchini (sliced lengthwise into thin planks)Produce3 pieces
  • yellow squash (sliced lengthwise into thin planks)Produce2 pieces
  • ground beefMeat500 g
  • onion (diced)Produce1 piece
  • red bell pepper (diced)Produce1 piece
  • tomato pastePantry2 ml
  • spices (seasoning blend)Spices5 g
  • Alfredo saucePantry400 ml
  • mozzarella (shredded)Dairy250 g
  • olive oilPantry15 ml
  • saltSpices3 g

per serving

Nutrition

334kcal

Carbs
8 g
Proteins
22 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Frying pan
  • Baking dish

step by step

Method

  1. Pre-bake the vegetable slices

    • Arrange the zucchini and yellow squash planks on a baking tray.
    • Bake until flexible and slightly dried out.
    Step 1

  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.
    Step 2

  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.
    Step 3

  4. Bake and broil

    • Bake at 175 °C until hot and bubbly.
    • Broil until golden on top.
    Step 4
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