Although most Italian pasta dishes contain several calories, zucchini lasagne, for example, can be prepared low in fat and healthy. There is also the option of cooking this popular and delicious dish gluten-free and keto-friendly with the appropriate ingredients. You use the versatile vegetables instead of pasta and thus reduce a number of calories. Discover a great variant below and enjoy your own creation in the kitchen during the summer without a guilty conscience!
Make your own low carb zucchini lasagna
The star of this dish is of course the zucchini. Sliced, they replace pasta if there is oneLow CarbShould be lasagne. While you can use a knife to cut the zucchini, nothing beats a vegetable slicer for quick and hassle-free cutting. However, since this vegetable can be too watery, you should get the water out of it first. Simply place the zucchini slices on a few paper towels and drizzle some salt over them. Then cover it with more paper towels to absorb all the water. You will quickly notice that the paper towels are already wet within a few minutes. Another solution is to grill the zucchini or even bake them briefly in the oven.
What other vegetables can you use? If you make lasagna with zucchini, this can be adish loaded with vegetablesbecome. However, you can also do this with some layers of mushrooms, which taste great with pasta because they not only offer a lot of flavor but are also quite meaty. Other vegetables you could use include peppers, lots of spinach, onions, eggplant, or even pumpkin. Use your favorite vegetables, you really can't go wrong. In addition, you can use a delicious tomato sauce with minced meat and great spices as well as mozzarella cheese, ricotta and Parmesan cheese for this dish. So you eat more proteins instead of carbohydrates, whatPart of a ketogenic dietcan be. Here are some methods you can use to make a delicious zucchini lasagna.
Easy low carb lasagna recipe to follow
To prepare the dish you need to do the same as with any regular lasagna. However, it's best to start making the meat sauce first because it needs to simmer for about 15 minutes. While the sauce is simmering, you can prepare the zucchini following the instructions above. When the sauce and zucchini are ready, all that remains is to assemble and bake.
In a baking dish, start with a layer of zucchini, followed by a thin layer of mozzarella cheese, mushroom slices, meat sauce, and then ricotta cheese. Repeat 2 more times. Here is the order of the layers: layer the slices of zucchini, mozzarella cheese, mushrooms, sauce and ricotta cheese 3 times each. Follow the recipe to make lasagna with healthy zucchini.
Ingredients for the sauce:
- 1 tablespoon olive oil
- 1 large onion chopped
- 4 garlic cloves chopped
- 450 g minced meat extra lean from beef or pork
- 2 bay leaves
- 1/2 teaspoon cinnamon
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1 tablespoon hot sauce
- 1 can of pureed tomatoes (you can also cook fresh tomatoes as a sauce if you like)
Ingredients for the zucchini lasagna
- 3 large zucchini
- 3 cups mozzarella cheese, grated
- 2 cups mushroom slices from champignons
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp parsley for garnish
Preparation (for 9 servings):
- Prepare sauce:Add the olive oil to a large skillet and heat over medium heat. Add onion and cook for a few minutes until onion is soft. Add the garlic and minced meat and break up the minced meat with a wooden spoon.
- Cook until the meat is no longer pink. Add bay leaves, cinnamon, oregano, pepper, hot sauce and stir. Cook for a few more minutes. Add the pureed tomatoes, stir and simmer for 10 to 15 minutes.
- Prepare zucchini:While the sauce is simmering, you can prepare the zucchini by slicing them, either with a knife or with a mandolin, so that they are about 3mm thick.
- Preheat the oven to maximum and take a baking dish.
- Assemble lasagna:Start with a layer of zucchini and then some mozzarella and then a layer of mushroom slices.
- Next, add a layer of the meat sauce, followed by dollops of ricotta cheese. Repeat the process so that you end up with 3 layers of zucchini. When you reach the final layer of ricotta cheese, top it with grated mozzarella or mozzarella slices. Finally sprinkle Parmesan cheese on top.
- Bake:Transfer the dish for about 40 to 50 minutes or until the top begins to turn golden and the cheese is bubbly.
- Garnish with parsley. Let the lasagna rest for about 10 to 15 minutes before slicing and serving.
Nutrition information
Calories: 368 kcal (18%), Carbohydrates: 15 g (5%), Protein: 28 g (56%), Fat: 22 g (34%), Saturated fat: 11 g (69%), Cholesterol: 86 mg (29%), Sodium: 556 mg (24%), Potassium: 875 mg (25%), Fiber: 3 g (13%), Sugar: 8 g (9%), Vitamin A: 920 international units (18%), Vitamin C: 31.1 mg (38%), Calcium: 402 mg (40%), Iron: 3.3 mg (18%).
