Zucchini Lasagna with Ground Beef

Lasagna without pasta sheets – zucchini slices instead of pasta, a quark-and-egg topping instead of béchamel.

4 servings25 min prep · 40 min oven

Nutrition per serving

620kcal16.4 gCarbs14.2 gSugar45.9 gProtein40.5 gFat4.7 gFibre

Ingredients

800 g courgette
500 g minced beef
100 g onion
10 g garlic
15 g olive oil
500 g passata
30 g tomato purée
250 g low-fat quark
55 g egg
40 g Parmesan
125 g mozzarella
6 g spices

Preparation

Slice the zucchini lengthwise into strips about 5 mm thick, salt them, let them release water for 10 minutes and pat dry (important, otherwise the lasagna turns watery).
Finely dice the onion and garlic and sweat them in the olive oil. Add the ground beef and brown until crumbly.
Briefly toast the tomato paste, then add the passata. Season and let it reduce for 10 minutes until thick.
Stir the quark until smooth with the egg and Parmesan, season with salt, pepper and nutmeg.
Layer meat sauce, zucchini slices and quark mixture alternately, finish with the quark layer and top with the mozzarella.
Bake at 180 °C fan (356 °F) for about 40 minutes until golden brown; rest for 5 minutes before slicing.

The carbohydrates come almost entirely from vegetables and tomatoes – no fast sugar, lots of volume, lots of protein. In my CGM observation (n = 1), dishes like this cause no relevant glucose peak.

Recipe image: Zucchini Lasagna with Ground Beef — Zucchini Lasagna with Ground Beef

Lasagna without pasta sheets – zucchini slices instead of pasta, a quark-and-egg topping instead of béchamel.

Ingredients

800 g zucchini
500 g rinderhack
100 g zwiebel
10 g knoblauch
15 g olivenoel
500 g passierte_tomaten
30 g tomatenmark
250 g magerquark
55 g ei
40 g parmesan
125 g mozzarella
6 g gewuerze

Preparation

Slice the zucchini lengthwise into strips about 5 mm thick, salt them, let them release water for 10 minutes and pat dry (important, otherwise the lasagna turns watery).
Finely dice the onion and garlic and sweat them in the olive oil. Add the ground beef and brown until crumbly.
Briefly toast the tomato paste, then add the passata. Season and let it reduce for 10 minutes until thick.
Stir the quark until smooth with the egg and Parmesan, season with salt, pepper and nutmeg.
Layer meat sauce, zucchini slices and quark mixture alternately, finish with the quark layer and top with the mozzarella.
Bake at 180 °C fan (356 °F) for about 40 minutes until golden brown; rest for 5 minutes before slicing.

The carbohydrates come almost entirely from vegetables and tomatoes – no fast sugar, lots of volume, lots of protein. In my CGM observation (n = 1), dishes like this cause no relevant glucose peak.