Description
A delicious and healthy twist on traditional lasagna using zucchini strips instead of pasta, keeping it low in carbs and high in flavor.
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 onion and garlic, sautéing until fragrant.
- Add the ground beef, breaking it apart with a spatula, and cook until browned. Season with salt and pepper to taste.
- Stir in the marinara sauce and let the mixture simmer for 10 minutes, allowing flavors to meld.
- Meanwhile, in a separate bowl, mix together ricotta, egg, parmesan cheese, and a pinch of salt and pepper.
- Grill or roast the zucchini strips until just tender, about 2 minutes per side, to remove excess moisture.
- Layer the lasagna: In your 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.
- Bake in the oven for about 25 minutes, or until the top is golden brown and bubbly.
- Let the lasagna rest for a few minutes, then garnish with fresh basil before serving.
Notes
Let the lasagna rest for a few minutes to help the layers set better.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg