Low-Carb Zucchini Lasagna

Low-Carb Zucchini Lasagna

Prep time: 20 minutes | Cook time: 35–40 minutes | Servings: 6

Ingredients

Meat Sauce

• 1 lb ground beef (or ground turkey)
• 1/2 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 jar (24 oz) marinara sauce (preferably low-sugar)
• 1 tsp Italian seasoning
• Salt and black pepper to taste

Zucchini & Layers

• 3 large zucchinis, sliced thinly lengthwise into long strips (using a mandoline or sharp knife)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup ricotta cheese or cottage cheese
• 1 large egg
• Salt and black pepper to taste

Instructions

1. Prep Zucchini: Slice the zucchinis lengthwise into thin “noodles.” Lay them flat on paper towels, sprinkle lightly with salt, and let sit for 10–15 minutes to draw out excess moisture. Pat thoroughly dry with paper towels.
2. Make Meat Sauce: Heat a pan over medium heat. Add ground beef and onion; cook for 6–8 minutes until browned. Add minced garlic, Italian seasoning, salt, pepper, and marinara sauce. Simmer for 5 minutes, then remove from heat.
3. Mix Cheese Filling: In a small bowl, whisk together the ricotta cheese, egg, half of the Parmesan cheese, salt, and pepper until smooth.
4. Assemble Lasagna: Preheat your oven to 375°F (190°C).
   • Spread a thin layer of meat sauce at the bottom of an 8×8 or 9×13-inch glass baking dish.
   • Arrange a layer of zucchini slices over the sauce, slightly overlapping them.
   • Spread half of the ricotta mixture over the zucchini, followed by a layer of meat sauce and mozzarella.
   • Repeat the layers: zucchini, ricotta, meat sauce, and top generously with remaining mozzarella and Parmesan.
5. Bake: Bake uncovered for 30–35 minutes until the zucchini is tender and the cheese on top is bubbly and golden brown.
6. Rest & Serve: Let the lasagna rest for 10–15 minutes before slicing to allow the layers to set and prevent excess liquid.