This Low Carb Zucchini Lasagna is a delicious and nutritious twist on the classic dish. By replacing traditional pasta with thin zucchini slices, you cut down on carbs without sacrificing flavor. The rich layers of seasoned meat, creamy ricotta, and melty mozzarella combine beautifully, while the zucchini keeps the dish light yet satisfying.
Ingredients:
- 2 large zucchinis, thinly sliced lengthwise
- 1 lb ground beef or turkey
- 1 cup marinara sauce (sugar-free)
- 1 cup ricotta cheese
- 1 ½ cups mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Preheat the oven to 375°F (190°C). Slice the zucchini thinly using a mandoline or knife. Lightly sprinkle with salt and set aside for 10 minutes to draw out moisture. Pat dry with paper towels.
- Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant. Add ground beef, season with salt and pepper, and cook until browned. Stir in marinara sauce, simmer for 5 minutes.
- In a bowl, combine ricotta cheese, egg, and half of the parmesan. Mix until smooth.
- In a greased baking dish, layer zucchini slices, meat sauce, ricotta mixture, and mozzarella. Repeat until ingredients are used up, ending with a layer of mozzarella on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden and bubbly.
- Let it sit for 10 minutes before slicing. Garnish with fresh basil or parsley and serve.
