Beef Zucchini Lasagne

Beef  Zucchini Lasagne is perfect for when you fancy a healthier alternative to a traditional lasagne, using zucchini slices instead of pasta sheets. 

Beef Zucchini Low Carb Lasagne

I’ve thrown myself into a full SP week, so decided to put together this lasagne for dinner using Zucchini slices instead of the traditional pasta. It really was delicious, the combination of the rich beef sauce, with grilled zucchini slices and velvety cheese sauce, was amazing. I really didn’t miss the pasta at all in this Beef Zucchini Lasagne

With a bit of creativity it is easy to create delicious meals to help you follow an SP day or too. I actually sometimes enjoy this kind of meal more, because it always feels super healthy and you don't have that carb bloat you sometimes gets.

SP days are perfect for boosting your weight loss. I recommend having lots of variation to stop it from becoming boring and make sure your plate is at least ½ speed foods.

If you struggle with speed foods check out this helpful post I did on The Benefits of Speed Foods, it explains the concept and gives you some ideas on how to incorporate them into your meals.

Did you know I also have some SP Meal Plans right here on Slimming Eats, so if you struggle to come up with meal ideas, you can pick 1 or 2 days here and there from the meal plans are follow a whole week.

LIGHT BECHAMEL SAUCE

When it comes to the yummy white sauce you expect on a delicious lasagne, you will not find eggs, yoghurt or quark in this recipe, mainly because those really do not belong on a lasagne and are not creamy or decadent like you expect with a traditional bechamel sauce.

A yummy healthier bechamel sauce can easily be made using milk, starch and some cheese and seasoning and it tastes just as good without use butter. Best of all it doesn’t add a huge amount of syn either, so why would you ever ruin a lasagne by topping it with quark, eggs or yoghurt – no thanks!!!

SIDES FOR LOW CARB BEEF LASAGNE

Want some help with sides for on an SP day - check out these SP Friendly Sides

Give this Beef Zucchini Lasagne a try and see what you think. Don't forget this is also perfect for freezing, so if you have any leftovers or are serving for less than 4 people, tub up the other portions and add to your freezing for another day.

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Low Carb Beef Zucchini Lasagne

Yield: SERVES 4

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Beef  Zucchini Lasagne is perfect for when you fancy a healthier alternative to a traditional lasagne, using zucchini slices instead of pasta sheets. 

Print

Ingredients

• 455g (1lb) of extra lean ground beef
• 1 onion, finely chopped
• 3 cloves of garlic, crushed
• ½ tbs of mixed herbs
• 2 cups of canned crushed tomatoes (or can use passata)
• 1 tablespoon of tomato paste (use 2 if using passata)
• 1 cup of stock
• 1 tablespoon of balsamic vinegar
• salt and black pepper to season
• 3 zucchini, sliced into thin strips, lengthways
• 50g of mozzarella cheese (1 HEa), grated
• 60g of parmesan cheese (2xHEa), grated
• 1 tablespoon of cornstarch (1.5 syns) (or use tapioca flour or arrowroot powder)
• 250 ml (1 cup) of 2% milk (1 HEa)
• cooking oil spray
• Fresh Italian parsley, to season

Instructions

1. Add the beef, onion and garlic to a frying pan over a medium heat and fry until browned.
2. Add the mixed herbs, passata, tomato paste, stock, balsamic vinegar and bring to a boil. Reduce heat and simmer for 20 minutes until sauce thickens. Season as needed. Set aside
3. In the meantime spray a grill pan with oil over a medium heat and grill all the zucchini strips on both side. Set those aside on some kitchen paper, just to absorb any water they release.
4. Preheat oven to 180c/fan 160c or 200f (gas mark 4)
5. Add the milk to a saucepan, mix the tapioca with a little water and stir this into the milk, and gently heat, stirring constantly, as it thickens, season with black pepper and stir in 28g of the Parmesan.
6. Using an oven proof dish,add half the beef mixture and then layer with half the zucchini slices. Add the remaining beef mixture, then the remaining zucchini slices.
7. Pour on top the white sauce, and spread all over with a spatula.
8. Add the mozzarella, and remaining Parmesan.
9. Place in the oven and bake for 30 mins and then finish off under the grill, until nice and golden on top.
10. Top with fresh chopped Italian parsley
11. Serve with your choice of sides.

Notes

This recipe is gluten free, Slimming World and Weight Watchers friendly

• Slimming World - 1 HEa and 0.5 syns per serving
• Green WW Smart Points - 9 per serving
• Blue WW Smart Points - 9 per serving
• Purple WW Smart Points - 9 per serving

SUITABLE FOR FREEZING

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Nutrition Information

Yield 4 Serving Size 1 serving
Amount Per Serving Calories 386Total Fat 12.9gSaturated Fat 6.6gCholesterol 92mgSodium 842mgCarbohydrates 28.4gFiber 7.2gSugar 12.9gProtein 40.7g

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