Zucchini and Beef 'Lasagna'

Name: Zucchini and Beef 'Lasagna' with Ricotta and Parsley
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 0 Grams of Lean beef mince; 0 Grams of Chopped tomatoes

with Ricotta and Parsley

To keep things low-carb, we've replaced lasagna sheets with zucchini - simple and guilt-free!

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Low Carb

45 min

Zucchini and Beef 'Lasagna' with Ricotta and Parsley

To keep things low-carb, we've replaced lasagna sheets with zucchini - simple and guilt-free!

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Low Carb

Ingredients

Beef sauce

Lean beef mince

0 Grams

Chopped tomatoes

0 Grams

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prepare zucchini

Preheat the oven to 200°C. Rinse and finely slice the zucchini so it resembles "lasagna sheet". Sprinkle with salt and set aside for 10 min. After 10 min, use kitchen paper to dry off any excess liquid.

2 Prepare beef sauce

Peel and chop the onion and garlic. Heat oil in a large pan over a medium-high heat and fry the onion for 5 min. Add the garlic and cook for 2 min. Add the beef mince and fry for 5 min further or until browned. Add the chopped tomatoes and basil. Season with salt and pepper. Simmer, uncovered, for a final 5 min.

3 Prepare ricotta

Meanwhile, wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid the bitter white pith. Juice the lemon. Chop the parsley. In a bowl, combine the ricotta, 0.5 tsp of the grated zest, 1 Tbsp of lemon juice and the chopped fresh parsley. Season with salt and pepper.

4 Layer

Spoon half of the beef sauce over the bottom of a greased baking dish. Layer half of the zucchini slices over the sauce. Top with the remaining meat sauce, followed by the remaining zucchini slices. Spread the ricotta mixture over the top. Sprinkle with grated mozzarella.