Description
A low-carb twist on classic lasagna, using zucchini noodles instead of pasta for a healthy, keto-friendly meal.
Ingredients
- 3 medium zucchinis, sliced into thin noodles
- 1 lb ground beef
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup sugar-free marinara sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchinis into thin noodles using a mandoline or vegetable peeler.
- 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, basil, oregano, salt, and pepper. Simmer for 5 minutes.
- In a bowl, mix ricotta cheese and Parmesan cheese.
- Layer zucchini noodles, meat sauce, and cheese mixture in a baking dish. Repeat layers.
- Top with shredded mozzarella cheese.
- Bake for 25-30 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Use a paper towel to pat dry zucchini noodles before layering to remove excess moisture.
- You can substitute ground beef with ground turkey or chicken for a lighter option.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian