Using a really easy bolognese sauce, this low-carb lasagne is simple to put together, using thinly sliced courgette (zucchini) in place of pasta. Preheat the oven to 200°C/400°F/Gas mark 6. In a flameproof casserole dish, or small oven-proof pan, saute mince and onion together for 10 minutes, until onion has softened.
Who would have thought a low carb Zucchini Lasagna could have all the melty, cheesy goodness of a traditional lasagna without all those carbs? Layers of zucchini noodles, cottage cheese, and meat sauce create this hearty low carb meal.
Slice the cherry tomatoes in half and arrange over the top. Cover with foil and bake for approx 30 mins until zucchini feels soft and thoroughly cooked. Remove foil, and sprinkle grated cheese over the top of the lasagne. Return to the oven for another ten minutes or so until cheese has melted and browned.
Put a small amount of sauce on the bottom of a greased 9”x 13” casserole dish. Spread each strip with the spinach/parm/ricotta filling from one end to the other. Add a little sauce. Keep layering and then top the final layer with a little sauce, some sprinkled parmesan and maybe even some sliced black olives for color!