Zucchini Lasagna

200gr Ground Pork
200gr Ground Beef
100g Mozzarella shredded
2 Tbs Basil
2 Tsp thyme
1 tsp pepper
1 tsp salt
1 Clove of Garlic
1 small onion
100gr Ricotta
1 large egg
2 medium zucchini cut into 1/4 inch slices
100gr tomatoe pulp
2 tbs tomatoe paste
parmesan grated 2 tbs
some water

Boil water and cook the sliced zucchini (diagonally slices into 1/4 inch tickhness). They should be done in 10 mins

Put the zucchini under cool water and put them aside to cool down.

Put one clove of garlic and one onion in the pan and fry unti soft but not brown. Add the beef and the pork and cook until browned. Add the rest of the ingredients adding some water at last so the mixture is not dry.

Place some of the sauce in the lasagna dish then put over the slices of zucchini as if you were placing normal lasagna sheets. Put the mixture over the first zucchini base and put over some mozzarella. Proceed like this you should have 2 or 3 layers of zucchini. Always finish with the sauce on top and some mozzarella.

cooking in heated over at 185 deg for 30 mins. Put some parmesan cheese on top 10 min before you finish baking.

Let it rest for 5 -10 min before you eat as it will be soggy otherwise.

Enjoy your low carb lasagna!



Serving Size: makes 2 portions

Number of Servings: 1

Recipe submitted by SparkPeople user JEN31031.