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Ultimate Low-Carb Zucchini Lasagna

Ultimate Low-Carb Zucchini Lasagna

Cost $20, save $15

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $20

INGREDIENTS

  • Vegetables

    • 1 ½ large zucchinis, thinly sliced lengthwise

  • Oils & Fats

    • 1 tablespoon olive oil

  • Meat

    • 1 pound ground beef

  • Sauces & Spices

    • 1 ½ cups low-carb marinara sauce
    • 🧂 2 teaspoons salt, divided
    • 1 teaspoon dried oregano
    • ½ teaspoon ground black pepper

  • Dairy

    • 1 (8 ounce) container ricotta cheese
    • 🥚 1 large egg
    • ½ teaspoon ground nutmeg
    • 2 cups shredded mozzarella cheese
    • ¼ cup grated Parmesan cheese

  • Miscellaneous

    • aluminum foil

STEPS

1

Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish with cooking spray.

2

Pat dry zucchini slices with a paper towel to remove excess moisture. Set aside.

3

Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes.

4

Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes. Set aside.

5

Combine ricotta cheese, egg, 1 teaspoon salt, and nutmeg in a bowl; mix well. Set aside.

6

Arrange one layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1/2 of the mozzarella cheese. Add another layer of zucchini slices; cover with remaining sauce and top with remaining mozzarella cheese and Parmesan cheese. Cover the dish with aluminum foil.

7

Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until the top is golden, about 15 minutes more.

NUTRIENTS

Per 1 serving

🔥

424

Calories

  • 30
    Protein
  • 15
    Carbs
  • 27
    Fats

💡 Use a mandoline slicer for even zucchini slices.Pat zucchini slices thoroughly to avoid excess liquid in the lasagna.Let the lasagna rest for 10-15 minutes before slicing to allow it to set.