April 17, 2018

Beef Zucchini Lasagna

Noodle-less zucchini lasagna with tomato-y ground beef sauce and cream cheese filling makes a hearty but not heavy comfort food that is also low in carbohydrates {low carb, gluten free, keto friendly}

This beef zucchini lasagna super delicious and really filling but not heavy, like traditional lasagna. In this brilliant lasagna the noodles are switched for zucchini slices, so you can ditch the carbs and grains. You definitely won’t miss the pasta noodles from this hearty zucchini lasagna.

 

 

 

Preparing this lasagna is a little bit time consuming, as any home made lasagna, but don’t worry, definitely worth all the effort. First prepare the beef sauce by browning the ground beef, mixing it with onions, garlic, tomato sauce, crushed tomato and Italian herbs. Simmer until the meat sauce is throughly cooked. The white sauce in this lasagna is a super easy cream cheese and sour cream mixture.

In the meantime slice the zucchini into thin slices using a mandolin or vegetable peeler. Lay out the zucchini noodles on a paper towel and sprinkle salt on them, this will draw out the moisture. Leave it for 10-15 minutes before using them into the casserole.If you don’t want your lasagna to be watery, bake or grill the zucchini stripes for about 5 minutes on each side, so the moisture will definitely vanish. We didn’t mind that the lasagna is a little bit juicy and soggy, but the flavors all came together making this one pot meal so amazing.

Making this lasagna is easy, yet not quick, however the taste is well worth the work. This seriously amazing lasagna is full of flavor, and it’s one of the most filling carb-less meals.

This lasagna makes such a great leftover, you can store it in the fridge up for 3 days. Also, it can be made a day ahead, assemble the lasagna the day before baking, cover it with foil and store it in the fridge – eventually the lasagna will be watery because the liquids from the zucchini. For a better result I advice you to prepare the beef ragu or use leftover meat (beef/pork/ turkey or chicken) sauce, then assemble the lasagna right before popping it into the oven.

We were pleasantly surprised at how great this zucchini lasagna tastes! Ditch the carbs, substitute your pasta with zucchini strips and enjoy this gluten free, low carb and keto beef lasagna.

Diet: low carb, gluten free, keto

Beef Zucchini Lasagna
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Noodle-less zucchini lasagna with tomato-y ground beef sauce and cream cheese filling makes a hearty but not heavy comfort food that is also low in carbohydrates {low carb, gluten free, keto friendly}
Ingredients
  • 500 g ground beef
  • 250 g | 1 can chopped tomato with juice
  • ⅓ cup tomato sauce
  • 1 large onion
  • 2 cloves of garlic
  • 1 tbsp olive oil
  • 1 tsp oregano
  • ¼ tsp rosemary
  • ½ tsp thyme
  • 1 tsp paprika
  • ⅓ cup cream cheese
  • 3 tbsp sour cream
  • 2 large zucchini (or 3 medium)
  • 1 cup grated cheese (Parmesan or Cheddar)
Let's get started!
  1. Heat one tablespoon olive oil in a large skillet. Sauté the chopped onion for 2-3 minutes, then add the ground beef.
  2. Cook the beef until it's browned (about 10 minutes), then sprinkle with the paprika, stir well, pour the tomato sauce, add the minced garlic and the the chopped tomatoes. Season the beef sauce with salt, pepper and add the rosemary, thyme and oregano. Give it a stir and let it simmer on medium heat for 30 minutes.
  3. Preheat the oven to 180 Grease slightly a baking dish with olive oil.
  4. Using a vegetable peeler or a mandolin, slice the zucchini into thin slices. Sprinkle the slices with a pinch of salt. Set aside for 20 minutes (salting will take out the moisture from zucchini).
  5. If you don't like the watery lasagne, you should bake or grill your zucchini slices for 5 minutes on each side to remove the moisture from them.
  6. Mix the cream cheese and the sour cream in a bowl. Set aside.
  7. Assemble the zucchini lasagna: lay two layers of zucchini slices on the bottom of the baking dish, lightly overlapping them. Spread out ⅓ of the cheese mixture and beef ragu on top of zucchini slices. Repeat layering the zucchini slices, cheese and beef. Finish the layering with zucchini strips.
  8. Top the lasagna with Parmesan or any other grated cheese.
  9. Bake the lasagna for 25 minutes until the cheese is melted on the top.
  10. Let it cool for 5 minutes before slicing.

Nutrition Facts
Serving Size 1/6 of the lasagna
Servings Per Container 6

Amount Per Serving
Calories 348 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 321mg 13%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 25g 50%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Nutritional disclaimer

Please note, that I’m not a nutritional professional. I provide nutritional information for my recipes based on calculation made on YUMMLY (you can sign up for free, use the Yum button to save my recipes and see the nutritional information). I advice you to calculate independently the accurate nutritional information on your own, based on type of ingredients you are using and by weighting out your on food. Thank you for understanding!


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Enjoy!

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