High Protein Low Carb Zucchini Lasagna, a fabulous dinner recipe. A lot less heavier than the classic lasagna, but as delicious, this dish is pure perfection.
Lasagna might not be the quickest dish to cook, but it’s surely worth waiting for. I often cook it, either the more traditional way with ground beef, or the lighter version with turkey. My Turkey Spinach Lasagna Recipe with Ricotta is always a big hit with my little ones.
Vegetarian lasagna works as beautifully with us, but this time I wanted to take it even further, and try lasagna without the lasagna sheets. And, not surprisingly at all, the result exceeded my expectations. You really can’t tell it’s not the real deal.
Zucchini seem to be everybody’s favourite vegetable, pretty much all year around. I must say, it can be a bit boring on its own, as it does not have a strong taste, but, used in flavourful dishes, it really stands out.
And if you want to up your protein content and cut down the carbs a bit, then nothing tastier than this comforting low carb lasagna. I used ground beef, but turkey, chicken, pork or lamb would work too.
The only difference is using the sliced zucchini, other than that, there is nothing different from a classic lasagna, the steps are pretty much the same.
BUT, I would strongly recommend grilling the finely sliced zucchini before adding it to the dish, otherwise it may release too much water during cooking, and you end up with a big mess. Still tasty though.
And be extra careful when you slice the zucchini, you can easily cut yourself, as they are pretty slippery. Now, finely sliced are the ideal way, but never mind if they are not perfectly sliced, no one will really bother.
The mascarpone sauce adds creaminess and keeps the zuccini in place for the meat layers, but you can replace it with ricotta if you want. Also, feel free to use any other cheese, but Cheddar and mozzarella are still my favourite.
Do give this dish a go, you will fall in love with it!
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High Protein Low Carb Zucchini Lasagna, a fabulous meal for the whole family. A lot less heavier than the traditional dish, this lasagna tastes as delicious.
- 800 g ground beef (minced beef)
- 1 large onion
- 2 carrots
- 1 tbsp vegetable oil
- 3 cloves of garlic
- 1 cup beef stock (broth)
- 4 zucchini (courgettes)
- 250 g mascarpone
- 1/4 cup Cheddar cheese, grated
- 1/2 cup Mozzarella cheese, grated
- 1 tsp Italian herbs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 400 g tomato sauce
- 2 tbsp freshly chopped parsley
- 150 ml double/heavy cream
Peel and chop the onion, garlic cloves and carrots.
Add the oil to a large pan, and fry the onion until transluscent.
Add the carrots, garlic, ground beef, and stir well until the beef starts to brown and releases all the liquid.
Now, the beef stock can be added, and left to cook until evaporated.
Next, add the chopped tomatoes and cook for a further 10 minutes.
Season well with salt, black pepper, Italian herbs and one tablespoon of chopped parsley.
Remove from the heat and set aside.
Slice the zucchini finely lengthwise, then heat up a grilling pan and grill on both sides for about 2-3 minutes until soft.
Mix the mascarpone, egg and cheddar cheese until you get a smooth paste.
Lightly oil an oven-proof dish and arrange one layer of zucchini, one layer of mascarpone mixture, one layer of ground beef, then again zucchini, mascarpone, beef, and the last layer zucchini.
Spread the double cream over, then add the mozzarella cheese, and bake in the pre-heated oven at 180 degrees Celsius (360 Fahrenheit) for approximately 15 minutes.
Remove form the oven, and garnish with more chopped parsley.
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.