Zucchini Lasagna Recipe: Hearty and Low-Carb
Zucchini Lasagna with a hearty, low-carb flavor.
Ingredients
- Zucchini Lasagna:
- 4 large zucchini sliced into 1/8-inch strips
- 1 lb ground beef
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 24 oz jar marinara sauce
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
- 15 oz ricotta cheese
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- 1 tbsp fresh basil chopped
- Optional: Fresh basil parsley, extra Parmesan
- Suggested Pairings: Red wine garlic bread
Instructions
- Slice zucchini; salt and let sit for 15 minutes, then pat dry.
- Cook beef, onion, and garlic for 5–7 minutes; drain fat.
- Add marinara, oregano, salt, and pepper; simmer for 5 minutes. Taste and adjust.
- Mix ricotta, egg, Parmesan, basil, and 1 cup mozzarella.
- Layer sauce, zucchini, and ricotta in a 9x13-inch dish; end with sauce and 1 cup mozzarella.
- Bake at 375°F covered for 30 minutes, then uncovered for 10–15 minutes.
- Rest for 10 minutes; serve in a white ceramic dish with basil.
Notes
- Remove zucchini moisture to avoid wateriness.
- Store in the fridge for 4 days or freeze for 2 months.
- Try a vegetarian or vegan variation.
- Pair with green salad.