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Low-Carb Zucchini Lasagna

Zucchini Lasagna (Low-Carb)
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This low-carb zucchini lasagna replaces pasta with thinly sliced zucchini for a healthier, gluten-free alternative. It’s packed with flavor from ground beef, rich tomato sauce, and a creamy cheese filling.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 3 large zucchini, thinly sliced lengthwise
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 8 ounces shredded mozzarella cheese

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
  3. Stir in onion and garlic; cook until softened, about 5 minutes.
  4. Add crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer, then reduce heat and let it cook for 15-20 minutes, allowing flavors to meld.
  5. While the sauce simmers, prepare the zucchini. You can either lightly salt the zucchini slices and let them sit for 15 minutes to draw out moisture, then pat dry, or grill/broil them briefly until slightly tender.
  6. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, and parsley. Season with salt and pepper.
  7. Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
  8. Arrange a layer of zucchini slices over the sauce, overlapping slightly.
  9. Spread half of the ricotta mixture over the zucchini.
  10. Top with half of the remaining meat sauce.
  11. Sprinkle with half of the mozzarella cheese.
  12. Repeat the layers: zucchini, remaining ricotta, remaining meat sauce, and finally the remaining mozzarella cheese.
  13. Cover the baking dish with aluminum foil.
  14. Bake for 30 minutes.
  15. Remove foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly browned.
  16. Let the lasagna rest for 10-15 minutes before serving to allow it to set.

Notes

  • Salting and draining the zucchini helps prevent the lasagna from becoming watery.
  • For extra flavor, you can add other vegetables to the meat sauce like bell peppers or mushrooms.
  • This lasagna tastes even better the next day as the flavors deepen.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

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