Zucchini Lasagna
This Zucchini Lasagna is a hearty, low-carb alternative to traditional lasagna, loaded with flavor and perfect for a comforting meal. Enjoy each savory, cheesy bite!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 4 medium zucchinis
- 1 egg
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C). Slice the zucchini lengthwise into thin strips. Lay them on paper towels, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat dry with additional paper towels.
- In a large skillet, heat a little olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant, about 3 minutes. Add the ground beef, cook until browned, and drain excess fat. Stir in the marinara sauce and let simmer for a few minutes.
- In a bowl, combine ricotta cheese with the egg, half of the Parmesan cheese, Italian seasoning, salt, and pepper. Mix until well combined.
- In a baking dish, spread a thin layer of meat sauce. Layer zucchini slices over the sauce, followed by a layer of ricotta mixture, and a layer of shredded mozzarella cheese. Repeat the layers, finishing with a top layer of zucchini and the remaining Parmesan cheese.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown.
- Let the lasagna rest for 10 minutes before slicing to serve.
Nutrition
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg