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Wednesday, February 24, 2016

Zucchini Lasagna

The low-carb version of lasagna, our zucchini lasagna is easy to manufacture and is wonderfully hearty and filling.


1 tablespoon lard / ghee
500g minced beef
3 pieces Bacon
2 onions
3 cloves garlic
1 tablespoon Italian herbs
1 teaspoon honey
50 ml coconut milk
400ml passata
1 pinch (n) sea salt
2 zucchini


First, a simple Bolognese produced: given chop the onions, chop the bacon. Garlic peel and chop finely and fry both in a large pan in lard / ghee.
The meat now and cook something blank on high heat fry the herbs and honey to give.
The whole thing now with the passed Fill tomatoes and coconut milk and simmer for another 15-20 minutes on low to medium heat.
Cut the zucchini into longitudinal strips and place in a suitable baking dish, this place alternate layers with the Bolognese into the mold.
The gratin now bake in a preheated oven at 180 ° C for half an hour
Fits to

Curried broccoli salad
Coleslaw or: red cabbage and carrot apple salad
Our tip

If you feed yourself primal, so Paleo with dairy products, cheese is naturally a great addition to the zucchini lasagna, I prefer cheddar or goat cheese on top!

cook zucchini lasagna

Delicious savory zucchini lasagna is perfect for a great meal with friends or family!


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