This lasagna variation is low in carbs and stuffed with veggies! It is great for the keto diet or a vegetarian diet when you use vegetarian meat.
Leave out the mozzarella if you want to make it completely carb free.
We used an oven dish of 19,5 × 19,5 × 5 cm.
Let’s get started!
Yield: 2-3 People
Zucchini Lasagna
Healthy lasagna with zucchini and (vegetarian) minced beef and mozzarella.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 300 g minced beef (vegetarian)
- 3 garlic cloves, minced
- 400 g vegetable mix
- 300 g pasta sauce (pomodoro passata)
- 1 zucchini
- 125 g mozzarella
- Garden cress or other spicy sprouts
- Pinch of oregano
- Salt and pepper
- 1 tbsp sunflower oil
Requirements
- Air Fryer
- Oven dish
- Cheese slicer or vegetable peeler
- Large saucepan
Instructions
- Chop the garlic cloves and fry them for 1 minute in the pan with some sunflower oil on medium heat.
- Add the minced beef, season with oregano and cook for 2 minutes.
- Add the vegetable mix and cook for 5 minutes.
- Pour in the pasta sauce and mix everything together. Season with pepper and salt.
- Use the cheese slicer or vegetable peeler to rasp the zucchini into slices.
- Use about ⅓ to cover the bottom of your oven dish. Cover the zucchini layer with ½ of your sauce and make another layer of zucchini on top. Repeat this step once again.
- Slice the mozzarella and put the slices on top.
- Bake it for 20 minutes at 160 ℃ / 320 ℉ until it looks golden brown.
- Garnish the lasagna with the cress (or other spicy sprouts) and sprinkle with pepper.
Notes
- Leave out the mozzarella if you want to make it completely carb free.
- We used an oven dish of 19,5 × 19,5 × 5 cm.
