Description
A light yet satisfying take on classic lasagna, using zucchini slices instead of traditional pasta for a delicious low-carb meal.
Ingredients
Scale
- Cooking spray
- 1 1/2 large zucchinis, thinly sliced lengthwise
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 1/2 cups low-carb marinara sauce
- 2 teaspoons salt, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 8-ounce container ricotta cheese
- 1 large egg
- 1/2 teaspoon ground nutmeg
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Aluminum foil
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8-inch square baking dish with cooking spray.
- Slice zucchinis lengthwise into thin strips about 1/4 inch thick, then pat dry with a paper towel.
- In a large saucepan, heat olive oil over medium-high heat and cook ground beef until browned, about 5 to 8 minutes.
- Add low-carb marinara sauce, 1 teaspoon salt, oregano, and black pepper to the browned beef. Stir and simmer for about 10 minutes.
- Combine ricotta cheese, egg, 1 teaspoon salt, and nutmeg in a mixing bowl until blended.
- Layer half the zucchini in the baking dish, then half of the meat sauce, followed by another zucchini layer, the ricotta mixture, and half of the mozzarella cheese. Top with the remaining zucchini, meat sauce, mozzarella, and grated Parmesan.
- Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.
Notes
Let the lasagna sit for 10 minutes before serving. Consider pairing it with a side salad or garlic bread.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
Keywords: lasagna, zucchini, low-carb, comfort food, healthy recipe