Zucchini Lasagne Recipe
This recipe is super tasty, filling, satisfying and cheesy, while still being low carb. One of the reasons I really love about it is that it’s super easy to make and you don’t miss the lasagne sheets as well, meaning this heavenly piece of goodness is gluten free too!!
Ingredients
- 150g beef mince
- ½ onion, diced
- 1 garlic clove, minced
- 1 tsp dried oregano
- ½ tin tomato diced
- 60g spinach
- ½ courgette /zucchini, finely sliced into strips
- 50g ricotta
- ¼ tsp nutmeg
- 10g parmesan cheese, grated
Method
- Preheat the oven to 200°C/400°F/
- In a pan sauté mince and onion together for 10 minutes, until onion has softened. Add garlic, oregano and tinned tomatoes, then cook down for for another 5-10 minutes. Add the spinach and stir through. Allow to cook down and thicken for 5 minutes.
- In a separate bowl, mix the nutmeg into the ricotta.
- Spread the mince evenly into an oven-proof dish. Layer on the courgette / zucchini strips, scoop over the ricotta and top with parmesan cheese.
- Bake for 10-15 minutes until your cheese goes golden brown, then let cool for 10 minutes before serving.
- Serve with a crunchy green salad or steamed green vegetables and enjoy!
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