Description
A delicious low carb zucchini lasagna layered with rich meat sauce, creamy cheese, and tender zucchini slices instead of pasta—perfect for a healthy comfort meal.
Ingredients
- 3 medium zucchini, sliced lengthwise
- 1 lb ground beef
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups marinara sauce (low sugar)
- 1 tsp Italian seasoning
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tbsp chopped fresh basil or parsley
Instructions
- Preheat oven to 190°C (375°F).
- Slice zucchini lengthwise into thin strips and lightly salt them. Let sit for 10 minutes, then pat dry to remove excess moisture.
- Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until softened.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes.
- In a bowl, mix ricotta cheese, egg, Parmesan, and herbs until combined.
- In a baking dish, layer zucchini slices, meat sauce, ricotta mixture, and mozzarella. Repeat layers.
- Top with remaining mozzarella and Parmesan cheese.
- Bake for 30–35 minutes until bubbly and golden. Let rest for 10 minutes before slicing.
Notes
- Pat zucchini dry well to avoid watery lasagna.
- Grill or bake zucchini slices briefly for firmer texture.
- Use ground turkey or chicken as a lighter option.
- Choose low-carb marinara sauce to keep it keto-friendly.
- Let the lasagna rest before serving for clean slices.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian