Lasagna is an Italian classic! However, it’s all too common to add ingredients that aren’t very healthy – even sugar if you buy a store bought lasagna. This version is a personal favorite as it’s not only low in sugar but also low in carbs compared to the regular version, perfect for your 20 no-sugar days challenge. By replacing the pasta sheets with sliced zucchini, you slash the carbs and make what is often a very heavy dish into a much lighter meal. This might be a little sacrilegious to an Italian mama but if you care about your health and your weight, forget about it!
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Ingredients – 4 Servings
400 grams lean minced beef
300 grams zucchini – thinly sliced
1 beef stock cube
1 medium onion – finely chopped
1 can chopped tomatoes – no added sugar
15 grams tomato puree – no added sugar
50 grams grated cheddar cheese
25 grams butter
2 tablespoons plain flour
300 ml skimmed milk
Salt and pepper to taste
Lightly fry the mince and the onion, season with salt, pepper, and the add the beef stock cube. Layer the mince and the sliced zucchini in a lightly greased deep baking dish.
Place the cheese, milk and flour in a pan and warm. Stir continually. Once all the ingredients are combined, pour over the layered meat and zucchini. Sprinkle with a little salt and pepper.
Place in a hot oven pre-heated to 400 degrees Fahrenheit/200 degrees centigrade and bake for 30-minutes. Remove from the oven and allow to cool and set for five minutes before serving. Slice into four and serve with a green side salad.
Looking for more inspiring sugar-free recipes ? More ideas here.
Notational information per serving
Fat 11 grams
Carbohydrates 17.7 grams
Sugars 6 grams
Protein 30 grams
Fiber 1 gram