Lasagna is a traditional Italian dish that has transcended borders and has been adapted to different cultures and palates. Originating from the Emilia-Romagna region, this specialty is characterized by the layering of pasta sheets, sauce, meat, and cheese. In Latin America, although the original Italian version is very popular, many people have begun to innovate with the recipe to make it healthier or adapt it to specific diets. For example, in countries like Mexico, Argentina, and Colombia, lasagna can have variants with local ingredients or substitutions to lower the carbohydrate content.
One of these innovations is low-carb zucchini lasagna, where the pasta sheets are replaced with thin slices of zucchini. This dish has gained popularity for being a light and nutritious option, ideal for those looking to watch their diet without giving up the traditional flavor of lasagna. In different Latin American countries, it might be found under names like "zucchini lasagna" or "light vegetable lasagna," always maintaining the essence of this Italian recipe with a healthy twist.
How to Make Low-Carb Zucchini Lasagna
This lasagna is characterized by using zucchini instead of pasta, which significantly reduces the carbohydrate content and provides a fresh and soft texture. The combination of lean ground meat, spices, and low-fat cheeses make this recipe a delicious and balanced option.
Ingredients:
Zucchini, lean ground meat, onion, tomatoes, tomato paste, garlic clove, dried oregano, dried basil, dried thyme, water, pepper, egg, low-fat cottage cheese, mozzarella cheese, and flour.
Steps:
Cook the zucchini until tender, drain and set aside.
Fry the meat and onions until the meat is browned and the onions are tender.
Drain the fat.
Add the tomatoes, tomato paste, garlic, oregano, basil, thyme, water, and pepper, and bring to a boil.
Reduce the heat.
Simmer, uncovered, for 10 minutes or until reduced to 2 cups.
In a small bowl, lightly beat the egg.
Add the cottage cheese, half of the grated cheese, and the flour.
In a baking dish, place half of the meat mixture.
Cover with half of the zucchini and all of the cottage cheese mixture.
Cover with the remaining meat and zucchini.
Bake uncovered at 375 degrees F for 30 minutes.
Sprinkle with the remaining cheese.
Bake for 10 more minutes.
Let stand for 10 minutes before serving.
