Description
A delicious low-carb alternative to classic lasagna using thinly sliced zucchini in place of noodles. Layered with rich meat sauce, creamy ricotta, and melted cheese, this dish is comforting, healthy, and gluten-free.
Ingredients
- 3 medium zucchini, sliced thin lengthwise
- 1 lb ground beef (or turkey)
- 2 cups sugar-free marinara sauce
- 1 cup ricotta cheese
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional)
- 1½ cups shredded mozzarella cheese
- 1/4 cup Parmesan cheese
- 1 tbsp olive oil
Instructions
- Prepare the zucchini: Slice zucchini into thin strips. Sprinkle with salt and let sit for 15–20 minutes to draw out moisture. Pat dry with paper towels or press with cheesecloth.
- Cook the meat sauce: In a skillet, heat olive oil over medium heat and brown the ground beef (or turkey). Stir in marinara sauce, add salt and pepper. Simmer for 10 minutes.
- Mix ricotta filling: In a bowl, mix ricotta, egg, nutmeg (optional), and a pinch of salt until smooth.
- Assemble the lasagna: In a greased baking dish, layer as follows: zucchini slices, half the meat sauce, more zucchini, all the ricotta mixture, half the mozzarella, final zucchini layer, remaining meat sauce. Top with the remaining mozzarella and Parmesan cheese.
- Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake for an additional 10–15 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
Optional: Grill or bake zucchini slices briefly before layering to reduce moisture. This dish freezes well — just reheat in the oven before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian (Low-Carb)