Rebecca Lee zucchini lasagna recipe is taking the internet by storm

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A home cook has revealed her easy recipe for a guilt-free lasagna with zucchini skins instead of pasta.

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

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

“When I say this is the best recipe I’ve ever cooked, I’m not kidding,” she said.

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A home cook has revealed her easy recipe for an epic guilt-free zucchini lasagna

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

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

How to make zucchini lasagna

INGREDIENTS

500 g ground beef

2 zucchini

1 onion

1 egg

1 tablespoon of 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 the oven to 180C.

Cut zucchini into thin slices lengthwise, season with salt and place on kitchen paper for 10 minutes to remove the moisture.

Add beef to a large saucepan over medium heat and use a wooden spoon to crush the ground beef.

Add onions and garlic to the beef. Fry until the beef is brown, then add the tomato sauce and freshly chopped basil.

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

To assemble, place a layer of beef sauce, evenly distributed in an oven dish. Add the zucchini slices, cover with basil leaves. Repeat the process.

Cover the lasagna with a final layer of ricotta mix and a pinch of cheddar cheese.

Bake the lasagna in the oven for 180C for 30 minutes, or until golden brown and the cheese has melted.

She started by cutting the zucchini into thin slices lengthwise, then season with salt and put them on kitchen paper to remove the moisture.

“Now you are going to let these sit for 10 minutes,” she explained.

She then added the meat to a large saucepan over medium heat and used a wooden spoon to crush the ground beef.

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

She fried the ground beef until brown and added a jar of ready-made tomato sauce and freshly chopped basil.

She started by slicing the zucchini lengthways into thin slices, then seasoned with salt

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

She started by slicing the zucchini lengthways into thin slices, then season with salt and place them on kitchen paper for 10 minutes to remove the moisture. To avoid ‘watery’ zucchini slices, Bec suggested grilling them first – a crucial step you should never skip

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

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

Dry them on both sides [with [paper towels] and grill them for two minutes, because no one wants soggy lasagna. ‘

In a medium bowl, Bec made the ricotta mix by stirring together the ricotta cheese, 1/2 cup parmesan cheese, and an egg.

“Mix that up and we’ll be 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 lay side by side, topped with basil leaves.

Then spread the ricotta mixture evenly over the zucchini.

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

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

In a medium bowl, Bec made the ricotta mix by stirring together the ricotta cheese, 1/2 cup parmesan cheese, and an egg

To make the tomato sauce, she added ground beef, chopped onions, garlic, a jar of tomato sauce, and freshly chopped basil. In a medium bowl, Bec made the ricotta mix by stirring together the ricotta cheese, 1/2 cup parmesan cheese, and an egg

When the ingredients are cooked and ready, she has assembled the lasagna

To assemble, she put a layer of the beef sauce in a baking dish, followed by the zucchini slices, which can be overlapped 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 lay side by side, topped with basil leaves. Then spread the ricotta mixture evenly over the zucchini

She topped the lasagna with a final layer of ricotta mix and drizzled a generous amount of cheddar cheese.

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

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

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

Those who recreated her recipe were impressed with the results.

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

And one woman added: ‘I’ve made this so many times and it drives my family crazy. I love my lasagna so much, but I love my lasagne sheets just a little more. ‘

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