Zucchini Lasagna (Lasagne) – A Delectable Low-Carb Delight
Cook Time: 40 minutes
Prep Time: 20 minutes
Total Time: 1 hour
Recipe Category: Vegetable
Keywords: Meat, European, Less than 60 Minutes, Oven
Aggregated Rating: 5 Stars
Review Count: 198
Calories per Serving: 261.1
Fat Content: 11.6g
Saturated Fat Content: 5.1g
Cholesterol Content: 98.7mg
Sodium Content: 631mg
Carbohydrate Content: 16.1g
Fiber Content: 3.4g
Sugar Content: 10.5g
Protein Content: 24.5g
Recipe Servings: 4
Description:
If you’re embracing a low-carb lifestyle or find yourself swimming in a surplus of zucchinis, this Zucchini Lasagna is a savory revelation! The sauce, though mild, creates a canvas for your taste buds to explore, with a suggestion to elevate the garlic for those craving a more robust flavor. Boiling the zucchini slices for a mere 3 minutes ensures a tender bite in the finished dish, especially vital for pleasing discerning young palates. The inclusion of cottage cheese imparts a subtle tanginess, though adventurous souls may opt for ricotta to tailor the taste to personal preferences. A standard 11×7 baking dish yields 6 generously sized portions, perfect for a family of four. For heartier appetites or larger gatherings, doubling the meat portion is an easy adjustment to satiate everyone at the table.
Ingredients:
- 2 1/2 zucchinis
- 1/2 lb lean ground beef
- 1/4 onion, finely chopped
- 2 tomatoes, diced
- 1 tbsp tomato paste
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp dried thyme
- 1/4 cup water
- 1/8 tsp pepper
- 1 egg
- 3/4 cup low-fat cottage cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup flour
Instructions:
- Cook zucchini until tender, drain, and set aside.
- In a pan, fry the lean ground beef and finely chopped onion until the meat is browned and the onions are tender. Drain excess fat.
- Add diced tomatoes, tomato paste, minced garlic, dried oregano, dried basil, dried thyme, water, and pepper to the meat mixture. Bring the concoction to a boil.
- Reduce the heat and simmer the mixture uncovered for 10 minutes or until it reduces to 2 cups of flavorful goodness.
- In a small bowl, slightly beat the egg. Mix in the cottage cheese, half of the shredded mozzarella cheese, and flour, creating a creamy amalgamation.
- In a 1 1/2-quart baking-roasting pan, layer half of the meat mixture. Top it with half of the zucchini slices and the entire cottage cheese mixture. Finish the layering with the remaining meat and zucchini.
- Bake the ensemble uncovered at 375 degrees Fahrenheit for 30 minutes, allowing the flavors to meld.
- Sprinkle the remaining shredded mozzarella cheese on top and bake for an additional 10 minutes until the cheese achieves a golden, melty perfection.
- Allow the Zucchini Lasagna to stand for 10 minutes before serving, permitting the flavors to harmonize and the layers to set, creating a culinary masterpiece that delights the senses.
This Zucchini Lasagna, with its thoughtful balance of flavors and textures, not only caters to low-carb enthusiasts but also offers a creative solution for utilizing an abundance of zucchinis. A family-friendly dish, it has the potential to become a household favorite, showcasing the versatility of this humble vegetable in a format that’s both satisfying and nourishing.
