Low-Carb Lasagna

Ingredients

• 1 onion
• 3 Garlic cloves
• 1 tbsp Olive Oil
• 350 g ground beef
• 1 can tomatoes
• 200 ml meat broth
• 1 handful basil
• Salt
• Pepper
• 500 g zucchini (2–3 pieces)
• 50 g cashew butter
• 250 g mozzarella
• 30 g Parmesan

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Heat oil in a pan and brown the onions with the ground beef until crumbly. Deglaze with tomatoes and broth, bring to a boil and simmer on low heat for 10–15 minutes. Wash, dry, and roughly chop basil; add it with garlic to the sauce. Season with salt and pepper.

2. 2.

   Clean and wash zucchini, then slice lengthwise into strips using a vegetable peeler.

3. 3.

   Whisk cashew butter with 60–80 ml water until smooth. Slice mozzarella and grate parmesan.

4. 4.

   Layer alternating slices of zucchini, meat sauce, and cashew sauce in a baking dish. Finish with a layer of meat sauce. Sprinkle with mozzarella and parmesan. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 30 minutes.