Description
A low-carb, healthy twist on traditional lasagna using zucchini slices instead of pasta. Packed with flavor and perfect for a keto diet.
Ingredients
- 4 medium zucchinis, thinly sliced
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 cup marinara sauce (sugar-free)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchinis thinly and sprinkle with salt. Let sit for 10 minutes, then pat dry.
- Heat olive oil in a pan over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Stir in marinara sauce, garlic powder, oregano, salt, and pepper. Simmer for 5 minutes.
- In a bowl, mix ricotta, Parmesan, egg, and half the mozzarella.
- Layer zucchini slices in a baking dish. Spread half the meat sauce, then half the cheese mixture. Repeat layers.
- Top with remaining mozzarella cheese.
- Bake for 30-35 minutes until bubbly and golden.
- Let cool for 10 minutes before serving.
Notes
- Use a mandoline for even zucchini slices.
- Drain excess moisture from zucchini to prevent a watery lasagna.
- Substitute ground beef with turkey or chicken for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian