Bikini Bod Loaded Beef & Veggie Lasagna

Ingredients

• 400 g low-fat cottage cheese
• 1 whole egg
• 25 g Parmigiano Reggiano
• 1 tsp garlic powder
• 1/4 cup chopped fresh basil
• salt and pepper
• 400 g extra-lean ground beef, 90% lean; after draining the excess fat logged as 93%
• 250 g mushrooms, finely chopped
• 250 g zucchini, finely diced
• 100 g yellow onion, finely diced
• 400 ml passata
• 30 g tomato paste
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• salt and pepper
• 1/2 tsp ghee, tallow or avocado oil
• 80 g dry lasagna sheets, 4 sheets
• 30 g Parmigiano Reggiano

Steps

1. Blend all the creamy-layer ingredients until smooth.

2. Brown the beef in 1/2 tsp cooking fat or a quick spray; drain the excess fat.

3. Add the mushrooms, zucchini and onion and cook until soft and the moisture has cooked off.

4. Add the tomato paste, then the passata and seasonings; simmer uncovered 7-10 min until thick.

   10 min

5. In a 9x9 dish, layer sauce, 2 lasagna sheets, sauce + creamy layer, 2 lasagna sheets, then the remaining creamy layer + sauce. Top with 30g Parmigiano.

6. Bake uncovered at 400°F/205°C for 40-50 min, starting to check at 35 min; it's done when the top is golden and the edges are bubbling.

   45 min

7. Rest 15-20 min before cutting into 4 giant slabs.

   15 min