Low-Carb Zucchini Lasagna: 7 Reasons You’ll Love It
A healthy and delicious alternative to traditional lasagna using zucchini instead of pasta.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
Scale
- 4 medium zucchinis, sliced
- 1 pound ground beef
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- Add marinara sauce to the beef and simmer for 5 minutes.
- In a baking dish, layer zucchini slices, followed by the meat sauce, ricotta, mozzarella, and Parmesan.
- Repeat layers until all ingredients are used, finishing with mozzarella on top.
- Season with Italian seasoning, salt, and pepper.
- Bake for 30-35 minutes until cheese is bubbly.
Notes
- Let it cool for a few minutes before serving.
- Store leftovers in the fridge for up to 3 days.
- Add vegetables like spinach or mushrooms for extra nutrition.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg