Scrumptious Zucchini Lasagna Recipe – Drizzle Me Skinny!
In the event you”re a lasagna lover like me, you may respect the goodness of a hearty Zucchini Lasagna.
This weight watchers pleasant zucchini lasagna begins with an ultra-light model of bechamel sauce, utilizing skimmed milk, cornstarch, garlic powder, salt, and a pinch of white pepper to style. It is extremely gentle.
For the meat, I opted for a dry combination to pair with the considerable liquid in zucchinis. A easy mixture of garlic, onion, 3% fats floor beef, and ample tomato paste cooked till utterly dry.
For the lasagna layers, I thinly sliced zucchinis and assembled the layers similar to a conventional lasagna. Low and sluggish baking is vital, and permitting it to chill is crucial.
Why must you do that Zucchini Lasagna?
It is scrumptious, family-friendly, and would not go away you feeling weighed down. It is gentle, fiber-packed, and satisfying. Plus, it is gluten-free, making it a wonderful choice for these with gluten sensitivity.
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Servings: 6
Serving dimension: 375 g.
5 WW Factors Per Serving
Substances:
For the Meat:
- 450 g. lean floor beef (97% lean)
- 1 cup finely chopped onion
- 3 cloves garlic, minced
- 1 teaspoon oil
- 1 cup tomato paste
- 2 tablespoons Italian seasoning combine
- 1 cup water
For the Bechamel:
- 2 cups skimmed milk
- 3 tablespoons cornstarch
- 1 teaspoon garlic powder
- Salt to style
- White pepper
To Assemble:
- ½ cup shredded half skim mozzarella
- 6 zucchinis (as wanted for layering)
Directions:
Put together the Meat Combination: In a skillet, warmth oil over medium warmth. Add chopped onions and minced garlic, sauté till onions are translucent. Add floor beef and cook dinner till browned. Break into crumbles for a good texture. Stir in tomato paste, Italian seasoning combine, and water. Simmer till the combination thickens.
Create the Bechamel Sauce: In a saucepan, whisk collectively cornstarch with a small quantity of chilly milk to create a clean paste. Steadily add the remaining milk, stirring always. Warmth the combination over medium warmth till it thickens. Season with garlic powder, salt, and white pepper.
Assemble the Lasagna: Preheat the oven to 375°F (190°C). Slice zucchinis thinly lengthwise to switch conventional lasagna noodles. In a baking dish, begin with a layer of zucchini slices. Add a layer of the meat combination, adopted by a layer of bechamel sauce. Repeat the layers, ending with a layer of bechamel on high. Sprinkle grated recent cheese over the ultimate layer.
Bake: Cowl the baking dish with foil and bake for half-hour. Uncover and bake for an extra quarter-hour or till the cheese is golden brown and bubbly. Make sure the zucchinis are tender.
Serve and Get pleasure from: Let the lasagna cool for a couple of minutes earlier than slicing. Serve heat, and revel in a scrumptious, more healthy various to conventional lasagna!
This Zucchini Lasagna is a pleasant and nutritious choice, providing the basic lasagna flavors with out the heavy pasta. The layers of zucchini, savory meat, and creamy bechamel create a satisfying and guilt-free meal.
Variations and substitutions:
Think about using floor rooster or turkey as an alternative of beef to save lots of a couple of Weight Watchers factors per serving. You too can mix them equally. For a real Neapolitan contact, combine half rooster and half beef. One other important variation is swapping zucchinis for eggplants to create a basic eggplant lasagna. Calmly roast the eggplants to cut back extra moisture. Add a touch of pesto to the meat sauce for an Italian contact, and deal with your self to a teaspoon of parmesan per serving—it is just one level however provides lots of taste.
Ideas and Tips:
- Controlling moisture is essential for this recipe. Guarantee each the meat sauce and light-weight bechamel are dry, and the meat must be crumbly, not saucy. The bechamel ought to have a agency consistency, even firmer than mayonnaise.
- Bake all the pieces at medium warmth, inserting the tray on the decrease a part of the oven for even cooking with out extreme dehydration on the highest.
- One of the best, albeit boring, recommendation is to let the lasagna cool utterly. In actual fact, go away it within the fridge in a single day and reheat it—this ensures it will not crumble when served.
Associated Recipes
WW Factors
Raw further lean floor beef 96 % lean 4% fats 12 factors
Onion 0 factors
Garlic 0 factors
Vegetable oil 2 factors
Italian seasoning 0 factors
Water 0 factors
MS Skimmed Milk 5 factors
Cornstarch 3 factors
Garlic powder 0 factors
Desk salt 0 factors
White pepper 0 factors
half skim mozzarella cheese 6 factors
Raw zucchini 0 factors
Zucchini Lasagna
This Zucchini Lasagna is a pleasant and nutritious choice, providing the basic lasagna flavors with out the heavy pasta.
Substances
- For the Meat:
- 450 g. lean floor beef (97% lean)
- 1 cup finely chopped onion
- 3 cloves garlic, minced
- 1 teaspoon oil
- 1 cup tomato paste
- 2 tablespoons Italian seasoning combine
- 1 cup water
- For the Bechamel:
- 2 cups skimmed milk
- 3 tablespoons cornstarch
- 1 teaspoon garlic powder
- Salt to style
- White pepper
- To Assemble:
- ½ cup grated queso fresco
- 6 zucchinis (as wanted for layering)
Directions
-
Put together the Meat Combination: In a skillet, warmth oil over medium warmth. Add chopped onions and minced garlic, sauté till onions are translucent. Add floor beef and cook dinner till browned. Break into crumbles for a good texture. Stir in tomato paste, Italian seasoning combine, and water. Simmer till the combination thickens.
-
Create the Bechamel Sauce: In a saucepan, whisk collectively cornstarch with a small quantity of chilly milk to create a clean paste. Steadily add the remaining milk, stirring always. Warmth the combination over medium warmth till it thickens. Season with garlic powder, salt, and white pepper.
-
Assemble the Lasagna: Preheat the oven to 375°F (190°C). Slice zucchinis thinly lengthwise to switch conventional lasagna noodles. In a baking dish, begin with a layer of zucchini slices. Add a layer of the meat combination, adopted by a layer of bechamel sauce. Repeat the layers, ending with a layer of bechamel on high. Sprinkle grated recent cheese over the ultimate layer.
-
Bake: Cowl the baking dish with foil and bake for half-hour. Uncover and bake for an extra quarter-hour or till the cheese is golden brown and bubbly. Make sure the zucchinis are tender.
-
Serve and Get pleasure from: Let the lasagna cool for a couple of minutes earlier than slicing. Serve heat, and revel in a scrumptious, more healthy various to conventional lasagna!
Diet
Serving: 347gEnergy: 285kcalCarbohydrates: 30gProtein: 24gFats: 8.8gSaturated Fats: 4.5gLdl cholesterol: 64mgSodium: 777mgPotassium: 710mgFiber: 2.9gSugar: 9.2gCalcium: 185mgIron: 2.4mg
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