Description
A comforting, low carb version of traditional lasagna made with layers of zucchini, meat, ricotta, and marinara sauce.
Ingredients
- 4 to 5 medium zucchini
- 1 lb ground beef (85% lean)
- 2 cups marinara sauce (sugar-free)
- 1 cup whole milk ricotta
- 2 cups low moisture shredded mozzarella
- 1/4 cup freshly grated parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1 tsp Italian seasoning
- Salt, to taste
- Pepper, to taste
- Red pepper flakes, to taste
- Olive oil, for sautéing
Instructions
- Slice zucchini lengthwise into 1/8 to 1/4 inch slices and sprinkle with salt, letting sit for 15 to 20 minutes.
- Pat dry the zucchini slices to remove excess moisture.
- Optional: Prebake zucchini slices on a parchment-lined sheet at 400°F for 8 to 10 minutes.
- In a skillet, heat olive oil and sauté garlic and onion until translucent.
- Add ground beef and cook until browned; drain excess fat.
- Stir in marinara, Italian seasoning, salt, pepper, and red pepper flakes. Simmer for 5 to 10 minutes.
- In a bowl, mix ricotta, egg, parmesan, salt, and pepper until smooth.
- In a 9×13 inch baking dish, layer a thin layer of sauce, followed by zucchini, half the ricotta mixture, half the meat sauce, and a handful of mozzarella. Repeat layers, finishing with zucchini, sauce, mozzarella, and parmesan on top.
- Cover with foil and bake at 375°F for 20 minutes; remove foil and bake for another 15 to 20 minutes until bubbling and golden.
- Let sit for 10 to 15 minutes before slicing.
Notes
Salting and drying the zucchini is crucial for preventing excess moisture. Use a quality marinara sauce for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian