Here’s a Low-Carb Lasagna recipe that replaces traditional pasta with layers of zucchini or eggplant to cut down on carbs while still enjoying all the cheesy goodness!
Ingredients:
- 3 medium zucchinis (or eggplants), thinly sliced lengthwise
- 1 lb ground beef (or ground turkey)
- 1 cup marinara sauce (low-carb, no sugar added)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Slice zucchinis or eggplants into thin, long strips. Lightly salt the slices and set them aside for 10 minutes to draw out moisture. Pat dry with paper towels.
- Cook ground beef in a large skillet over medium heat until browned. Drain any excess fat, then add the marinara sauce, garlic powder, Italian seasoning, salt, and pepper. Let it simmer for 5 minutes.
- In a small bowl, mix ricotta cheese, egg, and half of the Parmesan cheese until smooth.
- In a baking dish, layer the lasagna: Start with a layer of zucchini slices, then spread a layer of the meat sauce, followed by a layer of the ricotta mixture. Repeat until all ingredients are used, ending with a layer of mozzarella and the remaining Parmesan cheese on top.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna cool for 10 minutes before serving.
