Absolutely delicious lasagna, low in carbohydrates, gluten-free… What more could you ask for? The recipe I offer you today combines all of these benefits. An excellent key to a low-carb lifestyle!

The challenge is to replace the pasta. After testing several solutions, I opted for the zucchini slices. Easy to make using a mandolin, the illusion is perfect, the carbohydrates less! You can also make the pasta from eggplant or white cabbage.

The little extra that changes everything: mascarpone. She adds fondant to the recipe… A delight! I still wonder how I could have made my lasagna without before …

RECIPE
Ingredients
– 3 large zucchini
– 400g minced meat
– 1 pot of tomato sauce
– 250g of mascarpone
– An onion
– A clove of garlic
– 300g grated cheese
– Salt, pepper and Provence herbs

Steps
1- Finely chop the garlic clove and onion, add them to the minced meat and sauté for 10 minutes with a drizzle of olive oil. Season with salt and pepper and add the Provence herbs.
2- Add the tomato sauce and simmer for 30 minutes over low heat.
3- Cut the zucchini into thin strips using a mandolin (a knife will do, but the slices will be less beautiful!)
4- In a dish, arrange the lasagna layer by layer: zucchini / minced meat / zucchini / mascarpone / grated cheese, to the edge. Finish with a layer of grated cheese.
5- Bake for 30 minutes at 170 ° C.