Low-Carb Zucchini Lasagna Recipe (Lasagne)
This low-carb zucchini lasagna recipe creates classic lasagna layers with zucchini slices. You cook the tomato sauce with minced meat for a short time, collect it in the oven with the egg curd mixture and mozzarella and serve it. To avoid diluting the zucchinis too much, slicing them, lightly salting them and letting them sit makes the job easier. You can find the ingredients and how-to steps below.
Ingredients
Ingredients
Step-by-Step Method
Preparing the zucchini
Slice the zucchini thinly into long strips. If you want, salt it a little and let it sit for 10 minutes, then drain the excess water with a paper towel; Thus, watering in the oven is reduced.
Cooking the minced meat sauce
Heat the pan. Add the onion with minced meat and fry until it changes color. Add the garlic, grated tomato and tomato paste; Cook for 1-2 minutes, stirring.
Spice and consistency
Add water, thyme, basil, thyme and black pepper. Cook the sauce over medium heat for 10-15 minutes until it thickens; If it is too dry, you can add 1-2 tablespoons of water.
Preparing the cheese mixture
In a bowl, whisk eggs, curd cheese and flour until smooth. Flour helps the mixture stay together in the oven.
Arranging it in layers
Preheat the oven to 190°C. Make a row of zucchini slices on the bottom of the baking dish. Spread the minced meat sauce on top, then the cheese mixture. Repeat this sequence until the ingredients run out; Sprinkle mozzarella on top.
Cooking and resting
Place the tray in the oven and bake for 35-40 minutes; Take it out when the top is slightly browned. Let rest 10 minutes before slicing; This way the lasagna will be cut more smoothly.