Description
A hearty and healthy lasagna made with thinly sliced zucchini, a rich cheese layer, and flavorful sundried tomato sauce—perfect for low-carb lifestyles.
Ingredients
Scale
- 3 large zucchini, thinly sliced into long strips
- 1 pound ground mince
- 1/8 tsp. cayenne pepper
- 1/2 tsp. garlic powder
- 1 Tbsp. olive oil
- pinch of sea salt
- pinch of black pepper
- Cheese Layer Ingredients:
- 250g ricotta (grass-fed)
- 60g pecorino, grated + extra for sprinkling
- 1 egg
- 4 cloves garlic, finely chopped
- pinch of sea salt
- pinch of black pepper
- Sundried Tomato Sauce Ingredients:
- 1 cup sundried tomatoes, roughly chopped
- 1 Tbsp. olive oil (can also use the oil from the sundried tomatoes)
- 1/2 cup cannellini beans, cooked
- 3 Tbsp. tomato paste
- 5 cloves garlic, finely chopped
- pinch of sea salt
- pinch of black pepper
- optional 1/4 cup water if sauce needs thinning
Instructions
- Preheat oven to 180°C (350°F).
- Slice zucchini into thin long strips and set aside.
- Heat olive oil in a pan, add ground mince, cayenne pepper, garlic powder, salt, and black pepper. Cook until browned and set aside.
- In a bowl, mix ricotta, pecorino, egg, garlic, salt, and pepper for the cheese layer.
- Blend or mix all sundried tomato sauce ingredients until smooth. Add water if needed to thin the sauce.
- In a baking dish, layer zucchini, meat mixture, cheese layer, and sauce. Repeat layers.
- Top with extra grated pecorino.
- Bake for 30–35 minutes until bubbly and golden.
- Let rest for 10 minutes before serving.
Notes
You can use a mandoline for evenly sliced zucchini. Drain excess moisture from zucchini before layering to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Low-Carb
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg