Healthy Zucchini Lasagne

I love lasagne. But due to the pasta it is literately a carb bomb. And that béchamel sauce… delicious but extremly fatty. So I think we all know what I want say: unfortunately lasagne is not healthy.

I always thought alternatives with vegetables instead of pasta would be just disgusting. I didn’t even gave them a chance because I couldn’t imagine it could taste even just a little like real lasagne. Until one day my grandma cooked lasagne – but with zucchini instead of pasta. She hasn’t told me about this experiment. I tried it – and loved it. Of course it tastes differently but still incredibly good. So I started to develop a recipe for healthy lasagne with zucchini instead of pasta. Instead of the béchamel sauce I used Greek Jogurt. Instead of cheese I used fat reduced cheese. And the meat – well, it’s healthy anyway so we can keep it. The result: low carb healthy and freaking tasty lasagne. I cook this at least once a week.

Recipe

Ingredients

• 2 zucchinis
• 400 ground meat
• 250 ml sieved tomatoes
• 1 onion
• 200g Greek Jogurt
• 1 tbsp cream cheese
• low fat cheese (grated)

Instructions

1. Preheat oven to 175°C / 350°F.
2. Cut zucchini into slices. Add oil to a pan and fry the slices on medium heat until soft.
3. Chop the onion and fry in a large pan together with the meat. Add sieved tomatoes. Season and stir.
4. While the bolognese sauce is cooking mix Greek Jogurt with cream cheese and a splash of water so it has a creamy (and rather liquid) consistency. Add salt and pepper.
5. Not let’s build together the lasagne. One layer of meat, then Greek Jogurt and the zucchini slices at last. Repeat this process until no ingredients are left.
6. Cover with thick layer of cheese.
7. Bake for 30 minutes. Enjoy 😉