For the low carb lasagna, first prepare the Bolognese sauce.
Wash the zucchini well, dry and cut lengthwise into slices about 2 mm thin.
Provide two serving bowls and fill each with a ladle of Bolognese sauce as a base. Cover with zucchini slices and now alternate sugo and zucchini slices in the molds.
Finish with zucchini slices. Slice the tomatoes and spread on top, season with herbs and salt and pepper. Sprinkle with freshly grated Parmesan cheese.
Cut the mozzarella into thin slices and place on top. Bake in the oven at 180 °C for about 15 minutes.
Preparation Tip:
Either reduce the amount of Bolognese sauce as needed or simply freeze leftover sugo. Season the sauce well!
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