Lasagnes pauvres en glucides à la courgette à la poêle

Ingrédients

• 2 tablespoons garlic-infused olive oil, divided
• 1 medium zucchini (about 12 ounces or 340 grams)
• 1 pound ground beef or turkey
• 1 1/2 cups sugar-free marinara sauce, homemade or store-bought
• 1 cup ricotta cheese
• 1 1/2 cups shredded low moisture mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 1/2 tablespoons Italian seasoning, homemade or store-bought, divided
• 1/2 teaspoon sea salt, plus more for sprinkling
• 1/4 teaspoon ground black pepper
• Fresh chopped parsley or basil chiffonade, for garnish (optional)

Préparation

1. 1

   Prepare the Zucchini: Chop the top and bottom off the zucchini, chop the zucchini in half horizontally and then in half vertically (see photos above). Using a mandolin (preferably) or a sharp chef’s knife, thinly slice zucchini into 1/8-inch thick slices and place in a single layer on a large sheet of parchment paper. Sprinkle with sea salt and allow to sit for 15 minutes.

2. 2

   Cook the Ground Meat: While the zucchini is marinating in salt, preheat a large oven-safe skillet over medium heat. Once hot, add 1 tablespoon of the garlic-infused olive oil and swirl the skillet to coat. Add the ground beef or turkey and cook until most of the moisture is gone from the pan, about 8-10 minutes, breaking the meat apart with a spatula as it cooks.

3. 3

   Prepare the Cheese Mixture: While the meat is cooking, in a small mixing bowl, stir together the ricotta cheese, ½ cup of the mozzarella cheese, ¼ cup of the Parmesan cheese, the remaining 1 tablespoon of garlic-infused olive oil, ½ tablespoon of the Italian seasoning, ½ teaspoon sea salt and ¼ teaspoon ground black pepper.

4. 4

   Assemble the Lasagna: Once the meat is cooked, add the marinara sauce and remaining 1 tablespoon of Italian seasoning to the skillet and stir to combine. If your marinara looks watery, cook the sauce mixture until it reduces to your desired consistency. Temporarily remove skillet from heat.

5. 5

   Using a ladle or large spoon, remove two thirds of the sauce mixture (about 2 cups) from the skillet to a bowl. Smooth the remaining sauce evenly to coat the bottom of the skillet.

6. 6

   Dry zucchini well on both sides with paper towels. Layer half of the zucchini slices over the sauce mixture in the skillet. Then, spread half of the cheese mixture over the zucchini slices.

7. 7

   Repeat the layers with another third of the sauce, the remaining zucchini slices and cheese mixture, topping with the final third of the sauce. Sprinkle the remaining mozzarella and Parmesan cheeses on top.

8. 8

   Finish Cooking: Place skillet back on medium heat until the mixture starts to bubble. Reduce heat to medium low and cover. Allow to cook, covered, about 15 minutes, or until the cheese is fully melted and bubbly. Remove skillet from heat.

9. 9

   Brown Cheese (Optional): Optionally (but recommended), you can get a little browning on your cheese by putting the skillet uncovered under the broiler with the oven rack in the second position from the top for 2-3 minutes. Using hot pads and great care not to touch the handle of the skillet with bare hands from this point forward, remove skillet from oven.

10. 10

    Cool and Serve: Allow the skillet lasagna to cool for 5 minutes before slicing into quarters and serving.

11. 11

    Store cooled leftovers in an airtight container in the refrigerator for 2-3 days.