Zucchini Lasagna
This delicious zucchini lasagna has all the wonderful flavours of the traditional dish, using vegetables instead for a low-carb and gluten-free dinner idea. You won't even miss the pasta!
[adrotate group="2"] [adrotate group="4"]- 6 Medium Zucchini
- 1 Tsp Garlic Granules
- Salt & Pepper
- Cooking Spray
- 500g/17.6oz Ricotta
- 1 Large Egg
- ½ Cup Fresh Basil (chopped)
- Pinch Nutmeg
- Salt & Pepper
- 400g/14oz Ground Beef
- 400g/14oz Tin Whole Tomatoes
- 200g/7oz Tin Diced Tomatoes
- 1 Small Onion (finely chopped)
- 3 Garlic Cloves (minced)
- ½ Tsp Oregano
- ½ Tsp Basil
- 1 Tsp Sugar
- Salt & Pepper
- 250g/8.8oz Shredded Mozzarella
- 3 Tbsp Parmesan Cheese
- Freshly Ground Pepper
Slice the zucchini lengthwise into ¼ inch thick strips.
Lay the zucchini on a greased baking sheet with cooking spray. Spray the zucchini on top and sprinkle them with salt, pepper and garlic granules.
Grill the zucchini slices in batches for about 5 minutes on each side until golden and firm - not burnt.
When ready, spread them on kitchen towels to soak up more moisture.
Heat a little olive oil in a pan. Add the beef, onions and garlic.
Cook, stirring until the beef is no longer raw.
Drain the liquid from the pan, then add the remaining ingredients and simmer for 30-45 minutes, the sauce should be thick.
Turn off heat and set aside.
In a medium bowl, mix together the ricotta, eggs, basil, salt and pepper.
Spray a 9x13-inch dish with cooking spray.
Cover the base of the dish with a layer of zucchini slices, placing in opposite direction, slightly overlapping.
Top with ½ of the ricotta mixture, ½ meat sauce, ¼ mozzarella.
Repeat with zucchini, ricotta, meat sauce and mozzarella ending with zucchini slices, mozzarella, parmesan and freshly ground pepper.
Preheat oven to 180C/350F.
Bake uncovered until the cheese is melted and golden, about 45 minutes.
Let the lasagna rest for 5 minutes before serving.
Enjoy!