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Zucchini Lasagna

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Zucchini Lasagna is a lightened up take on the classic Italian dish! This low carb, cheesy vegetable lasagna is made with a simple ground beef meat sauce, ricotta cheese, jarred marinara sauce, and shredded parmesan & mozzarella cheese. Baked to golden perfection, this delicious dinner recipe is one that even true carb lovers will enjoy!

Ingredients

Scale
  • 2 large zucchinis, sliced thinly
  • 15 oz ricotta
  • 3/4 cup parmesan cheese, shredded (separated)
  • 1 egg
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 yellow onion 
  • 3 garlic cloves, minced
  • 2 tsp Italian seasoning
  • 1 1/2 cup marinara sauce (separated)
  • 2 tbsp fresh basil, chopped
  • 1 cup mozzarella cheese, shredded
  • salt & pepper

Instructions

  1. Zucchini Slices: Start by preparing the zucchini. Slice the zucchinis thinly (detailed recommendation in blog post) and then lay on a flat surface.  Salt one side, let sit for 5-10 minutes (depending on how much time you have), and then thoroughly dry with a paper towel. Repeat this process on the other side of the zucchini slices
  2. Ricotta Mixture: While the zucchinis are sitting, make the ricotta cheese mixture.  In a small bowl combine the ricotta cheese, 1/4 cup parmesan cheese, and the egg.  Add salt & pepper to taste.  Place in the fridge until the lasagna is ready to be assembled.
  3. Meat Sauce: Add the olive oil and ground beef to a pan on the stove over medium heat.  Brown the beef and then add in the onion, garlic, Italian seasoning, and salt & pepper.  Sauté until the onion and garlic are soft and translucent.  Then turn the heat low and add in 1 cup marinara sauce and the fresh basil.  Let simmer for a few minutes.  Then remove from the heat and set aside.
  4. Assembly: Add the remaining 1/2 cup of marinara sauce to the bottom of a large baking dish.  Spread evenly.  Add one layer of zucchini slices.  Next add 1 cup of the ricotta mixture on top of the zucchini and spread.  Then add 1 cup of the meat sauce and again spread.
  5. Add a second layer of zucchini slices, then the remaining ricotta mixture, and the remaining meat sauce on top.  Add a final layer of zucchini slices on top of the meat sauce.
  6. Sprinkle the mozzarella cheese and remaining 1/2 cup of parmesan cheese on top.
  7. Cook: Bake for 40 minutes at 400 degrees.
  8. Let cool slightly & enjoy!

Keywords: Zucchini Lasagna, Zucchini Noodle Lasagna, Low Carb Zucchini Lasagna, Easy Zucchini Lasagna, Zucchini Lasagna with Meat

Find it online: https://wellnessbykay.com/zucchini-lasagna/