Zucchini lasagna

Zucchini lasagna

by

Weight Watchers Zucchini lasagna is a unique noodle-free dish. It consists of low-fat and low-carb amounts. This Weight Watchers zucchini lasagna is made with reduced-fat cheese, ground beef, zucchini, and creamy béchamel sauce. It is the best dish for lunch, dinner, or parties. You can enjoy the delicious and guilt-free lasagna without any fear about your weight. The items used are all low in carbs, which matches the Weight Watchers program. Prepare the easy-to-baked recipe at home in less than sixty minutes. Let’s bake this yummy lasagna with the listed details.

 

 

Zucchini lasagna

Equipment

  • Nonstick pot
  • Spatula
  • Pan
  • Cooking Brush
  • Baking tray
  • Knife

Ingredients

For the Beef Mixture

  • Lean ground beef, 450g
  • Finely chopped onion, 1cup
  • Minced garlic cloves 3
  • Tomato paste, 1cup
  • Italian Seasoning Mix 2tbsps
  • Dried Oregano 2tsp
  • Olive Oil 1 tsp., used for cooking purpose
  • Water 1cup

For the Béchamel Sauce

  • Skimmed milk, 2cups
  • Cornstarch 3tbsps
  • Garlic Powder 1tsp
  • Salt 3/4tsp
  • Black Pepper to taste

To assemble

  • Grated Parmesan Cheese, 1/3 cup
  • Light Smooth Ricotta Cheese 150g
  • Zucchini 600g

Ingredients Notes

Beef: Ground beef is added to bake this lasagna. Substitute it with other meat options listed below.
Zucchini: This is the main ingredient of this dish. Its taste is better and it is low in carbs.
Dried Oregano: Fresh herb also works well. I used two teaspoons of dried herbs. If you are using a fresh one, add two teaspoons of oregano.
Cheese: Use only low-fat cheese like grated parmesan and ricotta cheese.
Skimmed Milk: I recommend using reduced-fat milk, which is low-fat in numbers.

Instructions

  1. Preparation of the beef mixture
  2. Turn on the hob and put the pot on medium flame on the burner.
  3. Pour olive oil into this pot and warm it for 2-3 days.
  4. Add garlic and onions to this oil, and simmer it for 3-4 minutes or until it’s dull golden.
  5. Next, add ground beef to this mixture and sauté until half done.
  6. Break beef into small pieces with the help of a spatula so it cooks properly.
  7. Add dried oregano, tomato paste, water, and Italian Seasoning Mix.
  8. Cook all items for 6–9 minutes or until thickened. Set aside the mixture.

Preparation of Sauce

  1. Mix cornstarch with one cup of milk in a pan and combine it thoroughly.
  2. Next, add the remaining milk to this mixture.
  3. Simmer it to medium flame for 8–13 minutes until its consistency is thickened.
  4. Sprinkle over black pepper, salt, and garlic powder. Mix it.
  5. Cook for another minute. Put aside the sauce.

Assembling the lasagna

  1. Heat the oven to 190 degrees.
  2. Spread the olive oil onto the baking tray by using a cooking brush.
  3. Place the first layer of beef mixture, second, add the ricotta cheese, then add sliced zucchini.
  4. Repeat the same procedure to make multiple layers.
  5. Sprinkle over grated parmesan cheese and mist it with olive oil.
  6. Bake it for 18–30 30 minutes.
  7. Remove the foil after thirty minutes and check it.
  8. Again, bake it for 12–15 minutes until the cheese is bubbly.
  9. Cut it into slices by using a knife.
  10. The tasty lasagna is ready to serve.

Tips

  • I prefer to use fresh and good-quality zucchini instead of frozen. It gives a refreshing flavor to the dish.
  • Before baking, remove moisture from the beef and zucchini so it bakes easily.
  • It is necessary to thicken the sauce’s consistency.
  • Bake the zucchini lasagna at medium heat so it cooks completely.
  • Replace the non-dairy parmesan cheese with cheddar or feta cheese.
  • Avoid over-layering the lasagna; otherwise, it will soften it.
  • Try this recipe with sun-dried tomatoes, bell peppers, mushrooms, or olives.
  • Maintain the dish’s flavor with your preferred herbs.
  • Use ground lean- meat to maintain the fat amount.

Storage Information

Refrigerator: Pack the remaining slices in a tight jar. Shift this jar to the fridge for 2-4 days for later use.
Freezer: We can store the remaining lasagna using two methods.
Unbaked lasagna: Wrap it in a plastic cover and store it in the freezer for 2-3 months.
Baked lasagna: Cover the leftover zucchini lasagna in zip-lock bags. Kept it in the freezer for 3-4 months.
Reheating: You can reheat the pieces of lasagna in a microwave oven for 2-3 minutes or until it is heated well.

FAQs

What other meats do we use to prepare this dish?
Prepare this dish with other low-fat meat like turkey or boneless chicken.

Which vegetable is perfect in place of zucchini in this recipe?
Eggplant is the best option; you can opt. First, simmer the eggplant to remove the water content and cook it with the above instructions. You can also use yellow squash.

How do we cut the zucchini?
Peel off the zucchini using a peeler and cut it half lengthwise.

How do we pair this dish with other meals?
It pairs well with broccoli with olives and greens and balsamic oven-roasted carrots or beans.

Nutritional Facts Per Serving

Serving Size: 1 slice
Amount 8
Total Calories: 285kcals
Carbohydrates 30g
Protein 24g
Total Fat: 9g
Sugar 9g
Fiber 3g
Iron 2.5mg
Sodium 777mg

Total Weight Watchers Points Per Serving are 5