Zucchini Lasagna with Ground Beef
Ground beef provides protein, iron, and zinc, while zucchini replaces pasta sheets and adds fiber with fewer carbs. Cheese and sour cream make the casserole more satisfying and help keep the texture soft.
Cut zucchini (300 g) into thin rounds or slices. Dice onion (80 g) and grate semi-hard cheese (100 g) on a coarse grater.
Heat ghee (15 g) and fry the onion until lightly golden. Add ground beef (400 g) and cook, breaking it up with a spatula, until the meat fully changes color.
Add tomato paste (5 g), 30% sour cream (50 g), table salt, black pepper, dried basil, and oregano. Cook over high heat, stirring, until almost all excess liquid evaporates.
Layer the zucchini in a baking dish with slight overlaps, then spread the meat filling and half of the cheese over it. Repeat with another zucchini layer and sprinkle with the remaining cheese. Bake at 180 degrees C for 25-30 minutes, until the cheese browns and the zucchini is soft but not watery.
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