Description
A healthy twist on traditional lasagna using zucchini instead of pasta, making it low-carb yet flavorful.
Ingredients
Scale
- 3 large zucchini (sliced lengthwise into 1/4 inch thick strips)
- 1 tbsp olive oil
- 1 pound ground beef
- 1/2 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup low-carb marinara sauce
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup grated parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- Salt and pepper (to taste)
- Fresh basil leaves (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Heat olive oil in a skillet over medium-high heat. Add the finely chopped onion and minced garlic, sautéing until fragrant, about 2-3 minutes. Next, add the ground beef, breaking it apart with a spatula, and cook until browned, seasoning with salt and pepper to taste.
- Stir in the low-carb marinara sauce and allow the mixture to simmer for 10 minutes.
- Grill or roast the zucchini strips until just tender, about 2 minutes per side.
- In your greased baking dish, lay down a layer of zucchini strips, followed by a layer of the beef sauce, dollops of the ricotta mixture, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella on top.
- Bake in the preheated oven for about 25 minutes, or until the top is golden brown and bubbly.
- Let the lasagna rest for a few minutes before serving. Garnish with fresh basil leaves.
Notes
Feel free to add more cheese for a richer flavor and use Italian herbs to enhance the taste.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg