Zucchini Lasagna

Zucchini Lasagna

A grain-free option of the classic dish.
Health Rating
Prep Cook Ready in Servings
1 h 45 min 1 h 45 min 15

Ingredients


2 tbsp Avocado oil
10 medium Zucchini (sliced lengthwise)
1 1/3 kg Beef, ground, extra lean
1 tsp Sea salt
3 clove(s) Garlic (crushed)
908 gm Ricotta cheese (skimmed milk)
2 can(s) (16 oz) Tomato sauce, canned
1/2 tsp Black pepper
1 tsp Parsley, dried
1 tsp, ground Basil, dried
454 gm Mozzarella cheese, partially skimmed (shredded)

Instructions


1. Heat a griddle over medium heat and grease with avocado oil.

2. Grill zucchini slices side by side, 5 minutes on each side, or until soft and becoming translucent. Set aside cooked zucchini slices and continue with batches of zucchini.

3. As you grill the zucchini slices, heat a large skillet over medium and start browning the ground beef.

4. In a bowl, thoroughly mix ½ teaspoon sea salt and 1 clove garlic, crushed, into the ricotta cheese.

5. After the beef is browned (about 10 minutes), add the tomato sauce, 2 cloves crushed garlic, pepper, parsley, basil, and 1 teaspoon sea salt.

6. Grease three 8x8 or 10x10-inch pans with avocado oil. Layer a single layer of zucchini slices in the bottom of each pan. Next layer meat sauce, ricotta, zucchini, and continue as you have fillings. Top with mozzarella evenly, and cover with foil.

7. Put the container in a freezer bag and put it in the freezer.

8. To bake that day, keep covered with foil and bake at 350* for 30 minutes, then remove foil and continue cooking for 15 more minutes uncovered.

9. To thaw frozen lasagna for later, thaw overnight in the fridge, bake at 350* for 45 minutes covered, and again, 15 minutes uncovered.

Nutrition Facts

Per Portion

Calories 361
Calories from fat 170
Calories from saturated fat 83
Total Fat 18.9 g
Saturated Fat 9.2 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 7.1 g
Cholesterol 88 mg
Sodium 850 mg
Potassium 942 mg
Total Carbohydrate 12.0 g
Dietary Fiber 2.4 g
Sugars 6.7 g
Protein 36 g

Dietary servings

Per Portion


Meat 1.0
Milk Alternative 0.8
Vegetables 2.5

Energy sources


Pygal13%415.6403419426935114.8137884283845347%444.39827900365674254.6064104049823440%296.94305556871524166.6873441419128613%47%40%CarbohydratesFatProtein
Main