Zucchini lasagna (low carb)
Zucchinis are back on the stall at the farmers market and I am glad to be using it again in this delicious low carb zucchini lasagna recipe. It is a perfect fit for dinner, no pasta, really light and filling.
You still have that lasagna taste with the meat and white sauce but the zucchini add a little smooth texture. Don’t get me wrong, I prefer the traditional ones with pasta BUT if you’re trying to eat a little healthier or be careful with your diet this is a good alternative.
Plus, it’s not yet too hot to use the oven so we better take advantage of that. What are you favorite zucchini recipes? I always looove stuffed zucchinis. So good.
Zucchini lasagna (serves 3-4) :
- 1 onion
- 300g ground beef
- 2 tbsp cornstarch
- 50cl milk
- 1 tsp dried oregano
- 2 garlic cloves
- 1 can crushed tomatoes
- 2 big zucchinis
- Shredded cheese
- Salt and pepper
Mince the onion and add it in a heated pan with a little bit of oil.
Mince finely the garlic cloves. Add ground beef and garlic to the pan. Season and add oregano.
When the beef is no longer pink, add the can of tomatoes and its juice. Let it cook covered for 10-15 minutes.
To make the light white sauce, add the cornstarch in the milk whisking really well to avoid lumps. Put it in a pot and heat the mixture whisking constantly. When it reaches a thick white sauce consistency, turn off the heat and season.
Preheat the oven at 180°C/350°F.
Slice the zucchinis lengthwise finely (it is easier with a mandolin).
Add a layer of zucchini at the bottom of a baking dish. Cover with a layer of meat and a layer of white sauce. Repeat until your run out of ingredients.
Sprinkle some grated cheese and bake for 20 minutes.
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