Description
A healthy low-carb lasagna made with thin zucchini slices instead of pasta, layered with savory meat sauce and creamy cheeses.
Ingredients
- 3 medium zucchinis, sliced lengthwise into thin strips
- 500g ground beef or turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups low-sugar marinara sauce
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
Instructions
- Preheat oven to 180°C (350°F).
- Slice zucchinis into thin strips, sprinkle with salt, let sit 10 minutes, then pat dry.
- Heat olive oil in a skillet, sauté onion and garlic until fragrant.
- Add ground meat and cook until browned; drain excess fat.
- Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Mix ricotta cheese, egg, and half of Parmesan in a bowl.
- Spread meat sauce in a baking dish, layer zucchini, ricotta mixture, and mozzarella.
- Repeat layers, finishing with mozzarella and remaining Parmesan.
- Bake for 35–40 minutes until golden and bubbly.
- Let rest 10 minutes before serving.
Notes
- Removing moisture from zucchini prevents watery lasagna.
- Lightly grilling zucchini improves texture.
- Substitute cottage cheese for ricotta if desired.
- Store leftovers in refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired