Preheat the oven to 170° convection or 180° top and bottom heat.
Chop the onion, garlic, tomatoes and carrots.
Fry the onion with the garlic in olive oil.
Add the minced meat and the carrots. Fry until hot, add salt and pepper.
Now add the finely chopped tomatoes, tomato paste and strained tomatoes. Follow with thyme and oregano.
Put the lid on the pan and let the bolognese sauce simmer gently for 5 minutes. Let the bolognese simmer without the lid, so that some of the liquid can evaporate. At the very end, sprinkle in the fresh basil leaves.
Cut the mozzarella and zucchini into thin slices.
The first layer of your lasagna is the ground beef sauce. It is followed by a row of zucchini. Then the mozzarella.
Now again meat sauce and zucchini. The top layer should be bolognese. Sprinkle the lasagna with grated cheese.
Now put the lasagna in the oven for 25 minutes. If you feel that your lasagna is still too runny, leave it in the oven a little longer. To prevent the cheese from getting too dark, you can cover the zucchini lasagna with aluminum foil.
The low carb zucchini lasagna goes well with a green salad! Let it taste good!