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Rebecca Lee zucchini lasagne recipe takes the internet by storm


A home cook has revealed her simple recipe for a guilt-free lasagne using sheets of zucchini instead of pasta.

Rebecca ‘Bec’ Lee, from Sydney, shared a now-viral TikTok video showing exactly how she made the dish using beef mince, onion, egg, ricotta, a jar of classic tomato and basil sauce, cheddar cheese and parmesan.

To make the comfort dish, she used zucchinis as a substitute for pasta sheets, offering a guilt-free, low-carb version of the classic recipe.

‘Now when I say this is the best recipe I’ve ever cooked, I am not joking,’ she said.

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Rebecca 'Bec' Lee (pictured), from Sydney, shared a now-viral TikTok video

Rebecca ‘Bec’ Lee (pictured), from Sydney, shared a now-viral TikTok video showing exactly how she made an epic guilt-free zucchini lasagne (left)

How to make zucchini lasagne 

INGREDIENTS

500g beef mince

2 zucchinis

1 onion 

1 egg

1 tbsp diced garlic 

Dolmio classic tomato and basil sauce 

1/2 parmesan cheese

375g Coles Light Smooth Ricotta 

Handful of cheddar cheese

Fresh basil, chopped

Salt and pepper to season 

METHOD

Preheat oven to 180C. 

Slice zucchinis lengthwise into thin slices, season with salt and set them aside for 10 minutes on paper towels to remove moisture.

Add beef to a large pan over medium heat, and use a wooden spoon to finely break down the mince.

Add onions and garlic to the beef. Pan fry until beef is browned, then add the tomato sauce and freshly chopped basil.

In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan and egg. 

To assemble, put a layer of beef sauce, spread evenly in a baking dish. Add the zucchini slices, top with basil leaves. Repeat the process.

Top the lasagne with a final layer of ricotta mix, and a sprinkle of cheddar cheese.

Baked the lasagne in the oven for 180C for 30 minutes, or until golden brown, and the cheese is melted.

She started by slicing the zucchinis lengthwise into thin slices, then she seasoned with salt and set them aside on paper towels to remove the moisture. 

‘Now you’re going let these sit for 10 minutes,’ she explained.

Next, she added the beef to a large pan over medium heat, and used a wooden spoon to finely break down the mince. 

Bec added the chopped onions and a table spoon of garlic to the beef.

She pan fried the mince until it was browned, then she added a jar of ready-made tomato-based sauce and freshly chopped basil.

She started by slicing the zucchinis lengthwise into thin slices, then she seasoned with salt

To avoid having 'watery' zucchini slices, Bec suggested grilling them first - a critical step you should never skip

She started by slicing the zucchinis lengthwise into thin slices, then she seasoned with salt and set them aside for 10 minutes on paper towels to remove the moisture. To avoid having ‘watery’ zucchini slices, Bec suggested grilling them first – a critical step you should never skip

To avoid having ‘watery’ zucchini slices, Bec suggested grilling them first – a critical step you should never skip.

‘Make sure you grill the zucchinis though because I did it once without this step and it was a watery mess,’ she told Daily Mail Australia.

‘Dry them on either side [with [paper towels] and grill them for two minutes because no one wants soggy lasagne.’

In a medium bowl, Bec made the ricotta mix by stirring together the ricotta cheese, half a cup of parmesan and an egg. 

‘Mix that together and then we’re ready to build,’ she said.

To assemble, she put a layer of the beef sauce in a baking dish, followed by the zucchini slices, which can overlap or placed side-by-side, topped with basil leaves.

Next, she spread the ricotta mix evenly over the top of the zucchini.

‘Then you’re going to repeat the process,’ she said.

To make the tomato based sauce, she added mince beef, chopped onions, garlic, a jar of tomato-based sauce and freshly chopped basil

In a medium bowl, Bec made the ricotta mix by stirring together the ricotta cheese, half a cup of parmesan and an egg

To make the tomato based sauce, she added mince beef, chopped onions, garlic, a jar of tomato-based sauce and freshly chopped basil. In a medium bowl, Bec made the ricotta mix by stirring together the ricotta cheese, half a cup of parmesan and an egg

Once the ingredients are cooked and prepared, she assembled the lasagne

To assemble, she put a layer of the beef sauce in a baking dish, followed by the zucchini slices, which can overlap or placed side-by-side, topped with basil leaves and ricotta mix

To assemble, she put a layer of the beef sauce in a baking dish, followed by the zucchini slices, which can overlap or placed side-by-side, topped with basil leaves. Next, she spread the ricotta mix evenly over the top of the zucchini

She topped the lasagne with a final layer of ricotta mix, then she sprinkled a generous amount of cheddar cheese.

Bec baked the lasagne in the oven for 180 degrees Celsius for about 30 minutes, or until golden brown, and the cheese has melted.

‘This was honestly the best thing I’ve ever made. It was so delicious and I totally recommend cooking it,’ she added.

Her video has since been viewed more than 110,000 times, with many saying they couldn’t wait to try out her recipe at home.

Those who recreated her recipe were impressed with the results.

‘Oh my god, I made this today and it is absolutely amazing. So good, I’ve had it for lunch and dinner,’ one wrote, while another said: ‘I can vouch for this. This was so yummy. You made it with love.’

And one woman added: ‘I’ve made this so many times and my family goes crazy for it. I love my lasagne like this but I do love my lasagne sheets just a tiny bit more.’



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