Ground Beef + Zucchini Lasagne Recipe

By 14:11 , ,

Last week, I made an impromptu lasagne for lunch, because I had a little bit of time to spare and nothing ready to eat, but tons of ingredients at home! Since I've been on this diet of sorts, I decided to make it a sort of "light," lasagne, if there is such a thing. I did a bit of research, and I think 1 portion of the meal (a significant serving) comes out to about 300 fiber packed calories! So not bad at all!!

Ground Beef + Zucchini Lasagne Recipe

Serves 3-4

Ingredients: 
- 1/2 kg ground beef
- 1 large zucchini
- 1/2 package whole wheat pre-cooked lasagne (in Brazil, this is a good and cheap brand)
- 1 jar of tomato sauce - I like Barilla.
- 1 cup corn
- 1 cup heart of palm, chopped
- dried mint leaves
- chopped fresh parsley
- chopped onions
- ground black pepper to taste.

Method: 

1. Cook the ground beef using it's own bit of fat, and onions, and add a little bit of water once you see it's starting to stick to the pan. Once it's brown, add the tomato sauce. Here, you don't need to add the whole jar, I'll add about 3/4ths, but some people like more. Lower hear to medium and let simmer.

2. While you wait, chop parsley and palm hearts, and add to the simmering mix. Mix well and let the mixture keep heating. At this point, you can turn on the oven to about 200 C.



3. Slice zucchini in long, thin pieces, as thin as you can, because you're going to use them as layers as well. Add black pepper and mint leaves to mixture and keep simmering until the beef is fully cooked.



4. Add to a small baking pan, a generous amount of the thick sauce you just made, so it covers the bottom of the pan. Add lasagne on top of this, and another bit of the sauce over the layer of lasagne.

5. Add zucchini slices on top of beef sauce and another layer of lasagne on top of that. Top the rest of the beef mix over the last layer of lasagne.




6. Cover pan in aluminum foil and put in oven for about 15 minutes.

7. Take aluminum foil off and if you're keen, sprinkle some freshly grated parmesan cheese over it. Put back in the over for another 5 minutes.



Voilá! You're done. A healthy and colorful plate of lasagne! I accompanied mine with some arugula leaves and afterwards ate a tangerine to lock in that iron from the meal.

Let me know if you try this and like it - my roommates loved it when they came home to my lunch leftovers! 

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