Ground Beef Zucchini Lasagna
A low-carb take on lasagna, layered with thin zucchini ribbons instead of pasta and a beef ragu cooked down with red wine.
Ingredients8
- Ground Beef500g
- Zucchini2 Stück
- Canned Tomatoes800g
- Ricotta250g
- Mozzarella200g
- Red Wine120ml
- Sun-Dried Tomatoes150g
- Onion1 Stück
Instructions
- 1
Brown the onions and ground beef over high heat, deglaze with the red wine, and simmer with the diced tomatoes until the sauce is thick.
- 2
Shave the zucchini into wide ribbons with a vegetable peeler and stir the cheeses together into a smooth cream.
- 3
Layer the meat sauce, zucchini sheets, and the pale cheese cream alternately in a baking dish.
- 4
Cover the top with plenty of mozzarella and bake at 400F for 35 minutes, until the cheese runs golden brown.
NutritionPer serving
Allergens
Equipment
Tags
Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
Find these ingredients on offer
Flyva reads the current leaflets and turns discounted ingredients into a weekly plan with a shopping list. Sorted by store:
