Dieting doesn’t have to be filled with bland and boring foods. If you’re desperate to get that perfectly sculpted bikini body, but struggling to find tasty alternatives to the fattening foods you love, you may want to give this carb-free zucchini lasagna recipe from Franke a try. This zucchini Lasagna recipe is a tasty twist on a traditional favourite: *Cooking Tip: Zucchini is a very watery vegetable and adding it to your meal uncooked can cause your dish’s flavours to become diluted. Rather grill or fry your zucchini to remove additional moisture before you add it into the main dish. Ingredients: • 5 medium Zucchini • Olive oil cooking spray • 1 ½ tsp salt • ½ tsp black pepper • ½ tsp garlic powder • 1 Tbsp olive oil • 500g lean beef mince • 1 Tbsp minced garlic • 450 grams of Ricotta cheese • 2 eggs • ½ cup of freshly chopped basil • 1 sachet of Knorr’s spaghetti bolognaise sauce • 230grams of grated mozzarella cheese 1) To begin – turn your oven heat to 180° before you start cooking. Thinly slice the zucchini, lengthwise. Your slices should be about 6mm thick. After you’ve sliced all your zucchini, you can dip the slivers into olive oil or coat them in an oil-based spray. Now add a touch of salt, black pepper and garlic powder to the slices and lay them into a heated frying pan or grill tray to cook for around 2-3 minutes on each side. Once these are cooked you can use a paper towel to soak up any excess oil or moisture. 2) Place a large pot onto the stove and put it on medium heat. Drizzle a bit of olive oil into this. Add in your meat and minced garlic and flavor it with a touch of salt and pepper. You’ll need to break the meat up with a wooden spoon – this will help the heat distribute more evenly. Wait 5-7 minutes for your meat to cook. You’ll notice your mince has browned in colour. You can now pour the mince into a large bowl and leave to cool. 3) Take out another bowl to mix your ricotta, eggs, basil and a pinch of salt and pepper. 4) Mix up your bolognaise sauce and add a ⅓ of it into a dish sized 33.5 x 22.5cm. Top the bolognaise sauce with your zucchini slices and then add the rest of the ingredients in a consecutive order. You can use the following pattern: ⅓ ricotta mix, ⅓ beef mince, ⅓ mozzarella, ⅓ bolognaise mix, topped off once again with the zucchini slices. Carry on with this order until you have a full dish – you can add an extra layer of mozzarella to top it off if you’re feeling generous. 5) Now you can put this tasty dish into the oven for about 20-30 minutes and wait with eager anticipation! We know it’s difficult not to get hungry while reading through this zucchini lasagna recipe – so let all that salivating persuade you to give this a go! Let us know if your carb-free lasagna was as good as you imagined by leaving us a comment. Image and recipe sourced from: healthyrecipesblogs.com
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