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9 Amazing Low-Carb Zucchini Lasagna Tastes Best

Low-Carb Zucchini Lasagna That Actually Tastes Amazing
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Make this amazing low-carb zucchini lasagna with ease. We planned every step so you can enjoy a delicious, satisfying meal without the pasta guilt. This recipe is a perfect project for your kitchen.

Ingredients

Scale
  • 3 medium zucchini
  • 1 tablespoon olive oil
  • 1 pound ground beef or turkey
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can tomato sauce (no sugar added)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Slice the zucchini lengthwise into thin, uniform planks, about 1/8 inch thick. You can use a mandoline for consistency. Lay the slices on paper towels and sprinkle lightly with salt. Let them sit for 15 minutes to draw out moisture, then pat them completely dry.
  3. Heat olive oil in a large skillet over medium heat. Add the ground meat and cook, breaking it apart, until browned. Drain excess fat.
  4. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the tomato sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes.
  6. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and garlic powder. Mix well.
  7. Begin layering the lasagna in the prepared baking dish. Start with a thin layer of the meat sauce on the bottom.
  8. Arrange a single layer of dried zucchini planks over the sauce, overlapping slightly.
  9. Spread half of the ricotta mixture evenly over the zucchini layer.
  10. Top the ricotta with one-third of the mozzarella cheese.
  11. Add another layer of meat sauce, followed by a layer of zucchini planks.
  12. Spread the remaining ricotta mixture over the zucchini.
  13. Top with another layer of meat sauce and the final layer of zucchini planks.
  14. Spread the remaining meat sauce over the top layer of zucchini. Sprinkle evenly with the remaining mozzarella cheese.
  15. Bake for 30 to 35 minutes, or until the cheese is bubbly and lightly browned.
  16. Let the lasagna rest for 10 to 15 minutes before slicing and serving. This helps it set up properly.

Notes

  • Drying the zucchini thoroughly is key to prevent a watery lasagna. Pat them very dry after salting.
  • For extra flavor in the meat sauce, brown 1/4 cup of finely chopped mushrooms with the onion.
  • You can prepare the meat sauce and ricotta mixture a day ahead of time to speed up assembly.

Nutrition

Find it online: https://tasteportfolio.com/low-carb-zucchini-lasagna-tastes-amazing/