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Amazing Zucchini Lasagna (Low-Carb) 12

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Enjoy a delicious, pasta-free lasagna that uses zucchini slices instead of noodles. This low-carb bake is cheesy and satisfying without any sogginess.

Ingredients

Scale
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 1/2 cup water
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 2 pounds zucchini, thinly sliced lengthwise
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large skillet, cook ground beef and onion over medium heat until beef is brown and onion is softened. Drain off any excess fat.
  3. Stir in garlic, crushed tomatoes, tomato paste, and water. Add parsley, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
  4. In a medium bowl, mix ricotta cheese, egg, and Parmesan cheese.
  5. Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish.
  6. Arrange a layer of zucchini slices over the sauce.
  7. Spread half of the ricotta cheese mixture over the zucchini.
  8. Sprinkle with one-third of the mozzarella cheese.
  9. Repeat layers: meat sauce, zucchini, remaining ricotta mixture, and another third of the mozzarella cheese.
  10. Top with the remaining meat sauce, zucchini, and mozzarella cheese.
  11. Cover with foil and bake for 25 minutes.
  12. Remove foil and bake for an additional 20-25 minutes, or until bubbly and browned.
  13. Let stand for 10 minutes before serving.

Notes

  • Ensure zucchini slices are thin for best results.
  • Pat zucchini dry after slicing to reduce moisture.
  • For a thicker sauce, cook for a few extra minutes.

Nutrition

Find it online: https://savoryskies.com/zucchini-lasagna-low-carb/