Zucchini Lasagne

    Zucchini Lasagne

    35saves
    1hour30min


    245 people made this

    Looking for a low-carb dinner to satisfies your Italian food craving? This lasagne is perfect in the summer with your garden-fresh veggies and herbs or in the winter when you need a comforting meal. The lasagne can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen baking time.

    Ingredients
    Serves: 8 

    • 2 large zucchini
    • 1 tablespoon salt
    • 500g beef mince
    • 1 1/2 teaspoons ground black pepper
    • 1 small green capsicum, diced
    • 1 onion, diced
    • 1 cup (250ml) tomato paste
    • 1 (400g) jar pasta sauce
    • 1/4 cup (60ml) red wine
    • 2 tablespoons diced fresh basil
    • 1 tablespoon diced fresh oregano
    • 1/4 cup (60ml) hot water as needed
    • 1 egg
    • 470g low-fat ricotta cheese
    • 2 tablespoons diced fresh parsley
    • 500g frozen chopped spinach, thawed and drained
    • 500g fresh mushrooms, sliced
    • 250g grated mozzarella cheese
    • 250g grated Parmesan cheese

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 165 degrees C. Grease a deep 20x30cm baking dish.
    2. Slice zucchini lengthways into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
    3. To prepare the meat sauce cook and stir beef mince and black pepper in a large frypan over medium high heat for 5 minutes.
    4. Add in green capsicum and onion; cook and stir until meat is no longer pink. Stir in tomato paste, pasta sauce, wine, basil and oregano. Add a small amount of hot water if sauce is too thick.
    5. Bring sauce to a boil then reduce heat and simmer for about 20 minutes stirring frequently.
    6. Meanwhile; stir egg, ricotta and parsley together in a bowl until well combined.
    7. To assemble lasagne, spread 1/2 of the meat sauce into the bottom of prepared dish. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
    8. Bake for 45 minutes. Remove foil then raise oven temperature to 180 degrees C and bake an additional 15 minutes. Let stand for 5 minutes before serving.

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