Published: · Modified: by Daniela Apostol · This post may contain affiliate links · 6 Comments
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High Protein Low Carb Zucchini Lasagna, a fabulous dinner recipe. A lot less heavier than the classic lasagna, but as delicious, this dish is pure perfection.It's very easy to make, an a winner every single time.
Lasagna might not be the quickest dish to cook, but it's surely worth waiting for. I often cook it, either the more traditional way with ground beef, or the lighter version with turkey. MyTurkey Spinach Lasagna Recipe with Ricottais always a big hit with my little ones.
Zucchini or courgettes seem to be everybody's favourite vegetable, pretty much all year around. I must say, it can be a bit boring on its own, as it does not have a strong taste, but, used in flavourful dishes, it really stands out.
And if you want to up your protein content and cut down the carbs a bit, then nothing tastier than this comforting low carb lasagna. I used ground beef, but turkey, chicken, pork or lamb would work too.
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Step-by-step photos and instructions
To make it low carb, we need to replace the lasagna sheets with slices of cooked zucchini:
- Peel and chop the onion, garlic cloves and carrots.
- Add the oil to a large pan, and fry the onion until transluscent.
- Add the carrots, garlic, ground beef, and stir well until the beef starts to brown and releases all the liquid.
- Now, the beef stock can be added, and left to cook until evaporated.
- Next, add the chopped tomatoes and cook for a further 10 minutes.
- Season well with salt, black pepper, Italian herbs and one tablespoon of chopped parsley.
- Remove from the heat and set aside.
- Slice the zucchini finely lengthwise, then heat up a grilling pan and grill on both sides for about 2-3 minutes until soft.
- Mix the mascarpone, egg and cheddar cheese until you get a smooth paste.
- Lightly oil an oven-proof dish and arrange one layer of zucchini, one layer of mascarpone mixture, one layer of ground beef, then again zucchini, mascarpone, beef, and the last layer zucchini.
- Spread the double cream over, then add the mozzarella cheese, and bake in the pre-heated oven at 180 degrees Celsius (360 Fahrenheit) for approximately 15 minutes.
- Remove form the oven, and garnish with more chopped parsley
Tips and tricks
The only difference is using the sliced zucchini, other than that, there is nothing different from a classic lasagna, the steps are pretty much the same.
BUT,I would strongly recommend grilling the finely sliced zucchini before adding it to the dish! Because otherwise it may release too much water during cooking, and you end up with a big mess.
And be extra careful when you slice the zucchini, you can easily cut yourself, as they are pretty slippery. Once the zucchini slices are done, you can cook the ground beef with veggies in a lovely tomato sauce.
The mascarpone sauce adds creaminess and keeps the zucchini in place for the meat layers, but you can replace it with ricotta if you want. Also, feel free to use any other cheese, but Cheddar and mozzarella are still my favourite.
Other low carb recipes
Slow Cooker Meatloaf (Low Carb, Gluten Free)
15 Delicious High Protein Low Carb Dinner Recipes You Should Try
Baked Stuffed Chicken Breast Recipe
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High Protein Low Carb Lasagna
High Protein Low Carb Zucchini Lasagna, a fabulous dinner recipe. A lot less heavier than the classic lasagna, but as delicious, this dish is pure perfection.It's very easy to make, an a winner every single time.
3.80 from 15 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 6 people
Calories: 741kcal
Author: Daniela Apostol
Ingredients
- 800 g ground beef (minced beef)
- 1 large onion
- 2 carrots
- 1 tablespoon vegetable oil
- 3 cloves of garlic
- 1 cup beef stock (broth)
- 4 zucchini (courgettes)
- 250 g mascarpone
- ¼ cup Cheddar cheese, grated
- ½ cup Mozzarella cheese, grated
- 1 teaspoon Italian herbs
- ¼ teaspoon salt & black pepper
- 1 egg
- 400 g tomato sauce
- 2 tablespoon freshly chopped parsley
- 150 ml double/heavy cream
Metric - US Customary
Instructions
Peel and chop the onion, garlic cloves and carrots.
Add the oil to a large pan, and fry the onion until transluscent.
Add the carrots, garlic, ground beef, and stir well until the beef starts to brown and releases all the liquid.
Now, the beef stock can be added, and left to cook until evaporated.
Next, add the chopped tomatoes and cook for a further 10 minutes.
Season well with salt, black pepper, Italian herbs and one tablespoon of chopped parsley.
Remove from the heat and set aside.
Slice the zucchini finely lengthwise, then heat up a grilling pan and grill on both sides for about 2-3 minutes until soft.
Mix the mascarpone, egg and cheddar cheese until you get a smooth paste.
Lightly oil an oven-proof dish and arrange one layer of zucchini, one layer of mascarpone mixture, one layer of ground beef, then again zucchini, mascarpone, beef, and the last layer zucchini.
Spread the double cream over, then add the mozzarella cheese, and bake in the pre-heated oven at 180 degrees Celsius (360 Fahrenheit) for approximately 15 minutes.
Remove form the oven, and garnish with more chopped parsley.
Notes
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.
- The only difference is using the sliced zucchini, other than that, there is nothing different from a classic lasagna, the steps are pretty much the same.
- BUT,I would strongly recommend grilling the finely sliced zucchini before adding it to the dish! Because otherwise it may release too much water during cooking, and you end up with a big mess.
- And be extra careful when you slice the zucchini, you can easily cut yourself, as they are pretty slippery. Once the zucchini slices are done, you can cook the ground beef with veggies in a lovely tomato sauce.
- The mascarpone sauce adds creaminess and keeps the zucchini in place for the meat layers, but you can replace it with ricotta if you want. Also, feel free to use any other cheese, but Cheddar and mozzarella are still my favourite.
Nutrition
Calories: 741kcal | Carbohydrates: 14g | Protein: 33g | Fat: 61g | Saturated Fat: 31g | Cholesterol: 182mg | Sodium: 761mg | Potassium: 1126mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5115IU | Vitamin C: 32.9mg | Calcium: 233mg | Iron: 4.2mg
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