LCHF Lasagna = LCHF lazanje

(Scroll down for recipe in English)

Jednostavni recept za bezglutenske lazanje s 27 grama proteina i samo 4 grama ugljikohidrata po serviranju.

Recept 

za 6 osoba

500 mljevene junetine
300 g tikvica
200 g rajčica
180 g kiselog vrhnja
40 g sira ribanca/parmezana
125 g mozzarelle
2 žl maslinovog ulja
1 ljutika
2 režnja češnjaka
nekoliko listića svježeg bosiljka
sol, papar, kajenski papar, češnjak u granulama, dimljena crvena paprika, origano, ružmarin

Upaliti pećnicu na 180 °C i pripremiti dublju vatrostalnu posudu.

Na malo ulja popržiti sitno nasjeckanu ljutiku i češnjak te im dodati mljevenu junetinu. Prijati dok ne ispari sva tekućina iz mesa te začiniti solju, paprom, kajenskim paprom, dimljenom crvenom paprikom, ružmarinom i nasjeckanim listićima bosiljka po želji. Ostaviti sa strane.

 

Narezati tikvice i rajčice na tanke ploškice. Poslagati tikvice u posudu za pečenje namašćenu maslinovim uljem preklapajući ih na način da u potpunosti prekriju dno posude. Na tikvice rasporediti junetinu.

 

Kiselo vrhnje pomiješati s pola sira ribanca te začiniti češnjakom u granulama, crnim paprom i origanom. Ravnomjerno rasporediti po junetini, a zatim na sve posložiti rajčicu i tikvice. Poprskati maslinovim uljem i začiniti solju i paprom te staviti u zagrijanu pećnicu na 20 minuta.

Nakon 20 minuta na lazanje staviti mozzarellu i sir ribanac i peći u pećnici (upaliti samo gornji grijač) još 10 do 15 minuta.  Nakon pečenja ostaviti da se malo ohladi, a zatim ukrasiti svježim bosiljkom i servirati.

U slast!

Kalorijska vrijednost:	344 kcal
Proteini:	27 g
Masti:	23 g
Ugljikohidrati (Šećeri):	4 g (2,5 g)
Dijetalna vlakna:	1 g
Bogato vitaminom A, kalijem i kalcijem.

LCHF Lasagna

A simple recipe for gluten-free lasagna filled with summer flavors, 27 g of protein and only 4 g of carbs.

Recipe

serves 6

500 g ground veal
300 g zucchini
200 g tomatoes
180 g sour cream
40 g parmesan cheese
125 g mozzarella
2 tbsp olive oil
1 shallot
2 cloves of garlic
a few leaves of fresh basil
salt, pepper, cayenne pepper, garlic in granules, smoked red peppers, oregano, rosemary

Turn on the oven at 180 °C and prepare a deeper ovensafe dish.

Saute finely chopped shallot and garlic and add the ground veil, then saute some more until all the liquid evaporates. Season with salt, pepper, cayenne, smoked red pepper, rosemary and chopped basil leaves as desired. Set aside.

Finely slice zucchini and tomatoes. Cover the bottom of the oiled dish with overlapping zucchini, then add veil. Mix sour cream with half of the grated parmesan cheese and season with granulated garlic, pepper and oregano. Spread over the veil and add a layer of tomato and zucchini. Season with salt, pepper  and olive oil and place in the oven for 20 minutes.

After 20 minutes or so, place slices of mozzarella and the rest of the parmesan cheese on top and put under broiler for additional 10 to 15 minutes. Take out of the oven, let cool slightly and serve decorated with fresh basil leaves.

Enjoy!

Caloric value:	344 kcal
Proteins:	27 g
Fats:	23 g
Carbohydrates (Sugars):	4 g (2,5 g)
Fiber:	1 g
High in vitamin A, potasium and calcium.