Low-Carb Italian Zucchini Lasagna
This low-carb Italian zucchini lasagna is a healthy twist on a classic dish, offering layers of flavorful zucchini, rich meat sauce, and creamy cheese without the carbs from traditional pasta.
Equipment
- 1 Large skillet
- 1 9x13 inch baking dish
- 1 Vegetable peeler
- 1 Baking sheet
Ingredients
- 3 medium zucchini - sliced into thin strips lengthwise
- 1 pound ground beef - or turkey for lighter option
- 2 cups ricotta cheese - for creaminess
- 1 cup shredded mozzarella cheese - for topping
- 1 cup marinara sauce - low-sugar or homemade recommended
- 1 cup grated Parmesan cheese - adds flavor
- 1 large egg - helps bind the cheese together
- 1 teaspoon Italian seasoning - adds flavor
- 1 teaspoon garlic powder - for extra aroma
- Salt - to taste
- Pepper - to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchini into thin strips using a vegetable peeler or mandoline.
- Sprinkle zucchini strips with salt and let them sit for about 10 minutes to draw out moisture, then pat them dry with a towel.
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Stir in the marinara sauce, garlic powder, and Italian seasoning; simmer for another 5 minutes.
- In a mixing bowl, combine the ricotta cheese, egg, and Parmesan cheese; mix well.
- In a 9x13 inch baking dish, spread a layer of the meat sauce, then a layer of zucchini, followed by a layer of the ricotta mixture. Repeat the layers until ingredients are used, finishing with meat sauce on top.
- Sprinkle the shredded mozzarella cheese on top and cover with foil.
- Bake for 30 minutes covered, then uncover and bake for an additional 10 minutes or until cheese is bubbly and golden.
- Allow to cool for 10 minutes before slicing and serving.
Notes
For a vegetarian version, substitute the ground meat with sautéed mushrooms and spinach.
If you prefer more sauce, add an extra cup of diced tomatoes.
Make sure to properly salt and drain the zucchini to prevent a watery lasagna.