Description
A delightful twist on classic lasagna using zucchini instead of pasta for a lower-carb option that is hearty and satisfying.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (14 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 teaspoon dried oregano
- 3 medium zucchinis
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, sauté the diced onion until translucent. Add minced garlic and cook until fragrant.
- Add ground beef or turkey and cook until browned. Drain excess fat.
- Stir in crushed tomatoes, tomato paste, dried oregano, salt, and pepper. Simmer for 15 minutes.
- Slice zucchinis lengthwise into thin strips.
- In a bowl, mix together ricotta cheese, egg, and a pinch of salt.
- In a baking dish, layer zucchini strips, meat sauce, ricotta mixture, and mozzarella cheese. Repeat layers, ending with mozzarella and Parmesan on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes, or until cheese is golden and bubbly.
- Let cool for 10 minutes before slicing and serving.
Notes
For a vegetarian version, replace ground meat with sautéed mushrooms or other vegetables. Let the lasagna rest before slicing for better shape.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Zucchini, Lasagna, Low Carb, Dinner, Italian, Comfort Food