Low Carb Lasagna
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Serves: 8
 
A quick and easy low carb, low calorie zucchini and beef lasagna that you can make ahead for a week of easy lunches.
What You Need
  • 5 large zucchinis
  • 2 heads of broccoli
  • 600 gms lean beef mince
  • 3 cloves of garlic, crushed
  • 1 large red chilli, finely chopped
  • 2 tablespoons of tomato paste
  • 1 bunch of fresh basil, roughly chopped
  • 1 egg
  • 500gms low fat ricotta cheese
  • 1 cup low fat grated cheese
  • ¼ cup grated parmesan cheese
  • Olive oil
What You Do
  1. Pre-heat oven to 200 degrees celcius.
  2. Wash and thinly slice zucchini length ways. Place zucchini slices on baking trays in a single layer and bake for 10 to 15 minutes until soft. (Alternatively you can use a food processor to very thinly slice the zucchini, in which case it will be thin enough to put in the lasagna raw and it will cook through with the rest of the lasagna).
  3. Cut broccoli into small flourets and steam for 5 minutes until just tender.
  4. Heat olive oil in a fry pan. Add chilli and garlic and stirfry until fragrant. Add beef and stirfry until cooked through. Add tomato paste and basil and stir through.
  5. In a separate bowl mix ¼ cup of grated cheese, ricotta cheese and egg.
  6. In a large lasagna dish (about 12 cup capacity) layer the bottom with half of the zucchini slices. Next add the broccoli, then the beef, then a layer of ricotta. Cover with the remaining zucchini slices, sprinkle with the remaining ¾ cup of grated cheese and ¼ cup of parmesan.
  7. Cook in the oven for 1 hour. When the lasagna is cooked, leave on the bench for at least 15 minutes before slicing and serving.
  8. Slice into 8 pieces and store in containers in the fridge.
Recipe by Very Excellent Habits at https://veryexcellenthabits.com/make-ahead-meals-monday-low-carb-lasagna/