Zucchini Lasagna
by Tavolino
A low-carb lasagna variation that uses zucchini slices instead of pasta sheets. The dish is layered with a savory ground meat sauce and a creamy cream cheese layer, then baked in the oven.
Ingredients
- Zucchini 1 kg
- Onion 1 large
- Garlic clove 1
- Ground beef 500 g
- Tomato paste 1 tbsp
- Diced tomatoes 1 can (400 g)
- Cream cheese 200 g
- Milk 100 ml
- Sour cream 1 tbsp
- Grated cheese 150 g
- Olive oil 3 tbsp
- Salt 1 pinch
- Pepper 1 pinch
- Paprika (sweet) 1 tsp
- Oregano 1 tsp
- Thyme 1 tsp
- Parsley 1 tbsp
Preparation
- 1
Wash the zucchini and slice lengthwise into approx. 1 cm thick slices.
- 2
Sear the zucchini slices in a pan with a little olive oil on both sides, then drain on paper towels.
- 3
Dice the onion and press the garlic clove.
- 4
Sauté the diced onion in a pan with a little olive oil until translucent, then briefly sauté the garlic.
- 5
Add 500 g of ground beef to the vegetables and brown until crumbly.
- 6
Stir in 1 tbsp of tomato paste and sauté briefly.
- 7
Add 1 can of diced tomatoes. Season with salt, pepper, paprika, oregano, and thyme.
- 8
Let the sauce simmer over low heat for 10 minutes, then stir in 1 tbsp of chopped parsley.
- 9
Whisk 200 g of cream cheese with 100 ml of milk and optionally 1 tbsp of sour cream until smooth. Season with salt, pepper, nutmeg, and 50 g of the grated cheese.
- 10
Line a baking dish with a layer of zucchini slices.
- 11
Spread some ground meat sauce and then some cream cheese sauce on top.
- 12
Repeat the process until all ingredients are used up. The top layer should consist of ground meat sauce.
- 13
Sprinkle with the remaining grated cheese.
- 14
Bake in a preheated oven at 200 °C (top/bottom heat) for approx. 30 minutes until golden brown.