Description
A low-carb twist on traditional lasagna using zucchini slices instead of pasta, layered with meat, ricotta, marinara, and mozzarella.
Ingredients
Scale
- 3–4 medium zucchinis, sliced
- 1 pound ground beef or turkey
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup marinara sauce (low-carb if desired)
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil over medium heat in a pan and cook the ground meat until browned. Season with salt, pepper, and Italian seasoning.
- Mix the ricotta cheese, egg, and a pinch of salt in a bowl.
- Layer zucchini slices in a baking dish, followed by the meat mixture, ricotta mixture, marinara sauce, and a layer of mozzarella. Repeat layers until all ingredients are used, topping with mozzarella.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let it cool slightly before serving.
Notes
Slice zucchini thinly for even cooking. Salt sliced zucchini and let sit for 10 minutes to remove excess water. Use low-moisture mozzarella to avoid a watery bake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg