Zucchini lasagne with ricotta cheese

• For 4 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Zucchini : 4 medium-sized
• Meat Sauce
  • Ground beef : 500 grams
  • Onion (finely chopped) : 1 medium-sized
  • Garlic (minced) : 2 cloves
  • Tomato sauce : 400 grams
  • Olive oil : 2 tablespoons
  • Italian seasoning : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
• Ricotta Filling
  • Ricotta cheese : 500 grams
  • Parmesan cheese (grated) : 1/2 cup
  • Egg : 1 large-sized
  • Fresh basil (chopped) : 1/4 cup
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Zucchini Sheets
• Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife.
• Place the zucchini strips on a paper towel and sprinkle with salt. Let them sit for 10 minutes to release excess moisture.
• Pat the zucchini strips dry with another paper towel.
• Prepare the Meat Sauce
• In a large skillet, heat olive oil over medium heat.
• Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
• Add the ground beef and cook until browned.
• Stir in the tomato sauce, Italian seasoning, salt, and black pepper. Simmer for 10 minutes.
• Prepare the Ricotta Filling
• In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, chopped basil, salt, and black pepper. Mix well.
• Assemble the Lasagne
• Preheat the oven to 180°C (350°F).
• Spread a thin layer of meat sauce on the bottom of a baking dish.
• Arrange a layer of zucchini strips on top of the meat sauce.
• Spread a layer of ricotta filling over the zucchini.
• Repeat the layers until all the ingredients are used, finishing with a layer of meat sauce on top.
• Cover the baking dish with aluminum foil and bake for 30 minutes.
• Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
• Serve and Enjoy
• Let the lasagne cool for a few minutes before serving.
• Garnish with fresh basil leaves, if desired.

Tips

• Make sure to slice the zucchini into thin strips to ensure even cooking.
• You can add other low-carb vegetables like spinach or mushrooms to the meat sauce for added flavor and nutrients.

Information

• This zucchini lasagne is a great low-carb alternative to traditional lasagne, perfect for those following a ketogenic diet.
• It is packed with protein from the ground beef and ricotta cheese, making it a satisfying and nutritious meal.