Description
A low-carb twist on classic lasagna, using zucchini slices instead of pasta. Perfect for keto diets.
Ingredients
Scale
- 2 large zucchinis, sliced lengthwise
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated parmesan
- 1 egg
- 2 cups marinara sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Slice zucchini lengthwise into thin strips. Sprinkle with salt and let sit for 10 minutes to remove excess moisture. Pat dry.
- Heat olive oil in a pan. Cook ground beef until browned. Drain fat.
- Stir in marinara sauce, garlic powder, oregano, salt, and pepper. Simmer for 5 minutes.
- Mix ricotta, parmesan, and egg in a bowl.
- Layer zucchini strips, beef mixture, and ricotta mix in a baking dish. Repeat layers.
- Top with mozzarella cheese.
- Bake for 25-30 minutes until cheese is golden.
- Let rest for 10 minutes before serving.
Notes
- Use a mandoline for even zucchini slices.
- Press zucchini between paper towels to remove moisture.
- Substitute ground turkey for a lighter version.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg