Zucchini lasagna

Ingredients for 4 servings:

• 1 kg zucchini, large, thick
• 1 large onion(s)
• 1 garlic clove(s)
• 500 g minced beef
• 1 tbsp tomato paste
• 1 can tomatoes, chopped
• 1 pack of cream cheese (200 g)
• 100 ml milk
• possibly sour cream, optionally sour cream
• 150 g cheese, grated
• olive oil
• salt and pepper
• Paprika powder, sweet
• oregano
• Thyme
• Parsley, chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Low carb recipe – without dough

Wash the zucchini and cut lengthwise into finger-thick slices. Fry in a pan in olive oil on both sides, then drain on kitchen paper. Alternatively, brush the slices with olive oil, add a little salt, and brown on the top rack of the oven using the grill function. This will take longer, however. Dice the onion and sauté in a little olive oil in the pan until translucent. Press in the garlic clove and sauté briefly. Add the minced meat and fry until crumbly. Once the meat has browned, season with salt, pepper, and paprika. Add 1 tablespoon of tomato paste, stir in, and sauté for a minute. Add the tomatoes and season with oregano, thyme, salt, pepper, and paprika. Simmer on low heat for 10 minutes, then add the chopped parsley. Mix the cream cheese with the milk; optionally, stir in sour cream. Season with salt, pepper, and a little nutmeg, and stir in about 50g of grated cheese. Line a lasagna dish or other baking dish with zucchini slices. Spread a few spoonfuls of tomato and mince sauce on top, then a layer of cream cheese sauce, and then more zucchini slices on top. Continue layering until all the ingredients are used up. The top layer should be the tomato and mince sauce. Sprinkle this with the remaining cheese. Bake the zucchini lasagna in a preheated oven at 200°C (top/bottom heat) for about 30 minutes until golden brown. Serve with a small fresh salad.