Zucchini Lasagna
This keto-friendly lasagna uses thinly sliced zucchini instead of pasta sheets, creating a delicious and satisfying layered dish. It's packed with a rich meat sauce and creamy cheese, offering all the classic flavors without the carbs.
En original oppskrift av Forkin
- Total tid
- 1 t 25 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 718 kcal
Allergeninformasjon: kan inneholde egg og melk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 450 gground beef, lean
- 0,5 stk.yellow onion, finely chopped
- 2 feddgarlic, minced
- 400 gcanned crushed tomatoes
- 2 sstomato paste
- 1 tsdried oregano
- 1 tsdried basil
- 0,5 tssalt
- 0,25 tsblack pepper, freshly ground
- 3 stk.zucchini, medium, thinly sliced lengthwise
- 250 gricotta cheese, full-fat
- 1 stk.egg, large
- 0,5 koppparmesan cheese, grated
- 2 koppmozzarella cheese, shredded, full-fat
garnish
- 2 ssfresh parsley, chopped
Utstyr
9x13 inch baking dish · large skillet · paper towels · mixing bowls · cutting board · knife
Fremgangsmåte
Trinn for trinn
- 1
Preheat your oven to 190°C (375°F).
Omtrent 5 min
- 2
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon.
Omtrent 7 min
Kokkens tips: Drain any excess fat once the beef is fully browned.
- 3
Add the chopped yellow onion and minced garlic to the skillet with the beef and cook until softened, about 5 minutes.
Omtrent 5 min
- 4
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper.
Omtrent 1 min
- 5
Bring the sauce to a simmer, then reduce the heat to low and let it cook for 15-20 minutes, allowing the flavors to meld.
Omtrent 20 min
Kokkens tips: Stir occasionally to prevent sticking.
- 6
While the sauce simmers, prepare the zucchini by laying the slices on paper towels and sprinkling lightly with salt to draw out excess moisture.
Omtrent 5 min
Kokkens tips: This step is crucial to prevent a watery lasagna.
- 7
After 5 minutes, gently blot the zucchini slices dry with more paper towels.
Omtrent 1 min
- 8
In a medium bowl, combine the ricotta cheese, egg, and half of the grated parmesan cheese.
Omtrent 2 min
- 9
To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
Omtrent 1 min
- 10
Arrange a single layer of zucchini slices over the sauce, slightly overlapping.
Omtrent 2 min
- 11
Spread half of the ricotta mixture evenly over the zucchini.
Omtrent 1 min
- 12
Top the ricotta with a layer of meat sauce, then sprinkle with half of the shredded mozzarella cheese.
Omtrent 1 min
- 13
Repeat the layers: zucchini, remaining ricotta, meat sauce, and remaining mozzarella.
Omtrent 2 min
- 14
Finish with a layer of zucchini, the remaining meat sauce, and the rest of the grated parmesan cheese.
Omtrent 1 min
- 15
Cover the baking dish loosely with aluminum foil and bake for 30 minutes.
Omtrent 30 min
- 16
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
Omtrent 15 min
Kokkens tips: Watch carefully to prevent the cheese from burning.
- 17
Let the lasagna rest for 10 minutes before slicing and serving.
Omtrent 10 min
Kokkens tips: This helps the layers set and prevents it from falling apart.
- 18
Garnish with fresh parsley before serving.
Per porsjon
Næringsinnhold
- Kalorier
- 718,4kcal
- Protein
- 47,9g
- Karbohydrater
- 19g
- Fett
- 50,2g
- Fiber
- 3,9g
- Sukker
- 10,8g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover zucchini lasagna in an airtight container in the refrigerator.
Reheat individual portions in the microwave or a preheated oven until warmed through.