meal components: protein + veggie
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| Servings |
servings
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Ingredients
- 7 oz ground beef (100g per 3.5 oz) lean, 95% fat free
- 2 Zucchinis medium sized - AP
- 1/2 cup canned tomatoes
- 1 tsp dried basil
- 1 tsp garlic minced
- 1 tbsp onion chopped fine
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 1.5 tsp nutritional yeast AP
- 2 tbsp beef broth fat-free
Ingredients
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Instructions
- Slice zucchini horizontally using a mandolin slicer to create very thin, long 'lasagna' noodles. Set the noodles aside.
- To sauté ground beef add 1 tbsp beef broth, 1/2 tsp salt and 1/4 tsp black pepper to a pan along with beef. Cook over medium heat and break up the ground beef while stirring so there are no large clumps. Set aside.
- Add 1 tbsp beef broth, garlic and onions to a small pan and sauté until garlic begins to brown.
- Add canned tomatoes, basil, 1/4 tsp black pepper and 1/2 tsp salt to the pan. Bring to a boil.
- Boil for 3-5 minutes or until slightly thick. Remove from heat and puree.
- Add cooked ground beef to sauce and spread a thin layer in the bottom of a small casserole dish (8" square pan is ideal).
- Lay a layer of zucchini slices in the bottom of the pan on top of the sauce, covering the whole bottom. Scoop about 1/3 of sauce on top of the zucchini and spread evenly. Add another layer of zucchini slices on top of the sauce. Repeat until you have used all the sauce and zucchini.
- Bake in 350 degree F oven for 20 minutes or until sauce is bubbling around sides of pan.
- Sprinkle lasagna with nutritional yeast and serve.
Recipe Notes
This recipes freezes very well so make a large, double batch of lasagna then portion it and freeze.
Make a large batch of the tomato sauce and freeze. Use with miracle noodles for a quick and filling dinner.
If you do not have a mandolin slicer, use a very sharp knife to cut the zucchini as thin as possible.
I plan on trying this with miracle lasagne noodles. Thank you.
I love this idea! Let us know how it turns out- I have yet to try that cut of their noodles- on my to do list!
Hello! I was wondering about vegan/vegetarian options?
Hello Jaime! It’s a bit more of a challenge but those who are vegetarian can do eggs and greek yogurt and cottage cheese for the proteins, as well as various vegetarian/vegan protein powders, and for vegans the vegan protein powders – it’s hard to get the proper protein requirements without too many calories and carbs when vegan – some do quinoa.
Extremely good. The flavor was rich and delicious you wouldn’t think that it was a ‘modified’ healthy version. I used fresh tomatoes in lieu of canned. I currently have 4 containers in my freezer for easy work week meals. I plan to keep this recipe in my lifestyle phase. Thank you!
Hey Taylor! Oh this is so great to hear, wonderful you enjoyed it that much. Love that you batched and froze too!