While on the HCG diet you might be thinking, “I’m running out of options”. Well, we invite you to be creative. Here you will find a fun an easy recipe you can make at home, maybe make two portions and freeze one for a different day!
Ingredients
- 3.50 oz ground beef (100g per 3.5 oz) lean, 95% fat free
- 1 Zucchinis medium sized
- 2 floz canned tomatoes
- 0.50 teaspoon dried basil
- 0.50 teaspoon garlic minced
- 0.50 tablespoon onion chopped fine
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
How to Make it!
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Slice zucchini horizontally using a mandolin slicer to create very thin, long ‘lasagna’ noodles. Set noodles aside
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To sauté ground beef add, 1/2 tsp salt and 1/4 tsp black pepper to a pan along with beef. Cook over medium heat and break up the ground beef while stirring so there are no large clumps. Set aside
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Add 1 tbsp garlic and onions to a small pan and sauté until garlic begins to brown.
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Add canned tomatoes, basil, 1/4 tsp black pepper and 1/2 tsp salt to the pan. Bring to a boil.
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Boil for 3-5 minutes or until slightly thick. Remove from heat and puree.
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Add cooked ground beef to sauce and spread a thin layer in the bottom of a small casserole dish (8″ square pan is ideal).
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Lay a layer of zucchini slices in the bottom of the pan on top of the sauce, covering the whole bottom. Scoop about 1/3 of sauce on top of the zucchini and spread evenly. Add another layer of zucchini slices on top of the sauce. Repeat until you have used all the sauce and zucchini.
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Bake in 350 degree F oven for 20 minutes or until sauce is bubbling around sides of pan.
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Sprinkle lasagna with nutritional yeast.
