Description
A delicious low-carb twist on classic lasagna using zucchini or eggplant instead of pasta.
Ingredients
Scale
- 2 medium zucchinis or eggplants
- 1 lb ground beef or turkey
- 2 cups low-carb tomato sauce
- 1 cup ricotta cheese
- 1 egg
- 1 cup fresh spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves minced garlic
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Slice zucchini or eggplant lengthwise into thin sheets.
- In a skillet, heat olive oil over medium heat, add garlic, and sauté until fragrant. Add ground beef or turkey and cook until browned. Stir in tomato sauce and Italian seasoning.
- In a bowl, combine ricotta cheese, egg, spinach, salt, and pepper.
- In a baking dish, layer zucchini or eggplant, meat sauce, and ricotta mixture. Repeat the layers, finishing with mozzarella and Parmesan on top.
- Bake for 30-40 minutes until cheese is bubbly and golden.
- Cool for 5-10 minutes before slicing and serving.
Notes
Store leftovers in airtight containers for up to 4 days or freeze for up to 2 months. Experiment with different veggies and cheeses for variety.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg