Low Carb Zucchini Lasagna (Print Version)
# Ingredients:
→ Fresh Vegetables
01 -
4 large fresh zucchini
→ Meat & Sauce
02 -
2 lbs ground beef
03 -
24 oz marinara sauce
→ Cheese & Dairy
04 -
15 oz ricotta cheese
05 -
1 cup freshly grated Parmesan cheese
06 -
1½ cups shredded mozzarella cheese
07 -
1 large egg
→ Seasonings & Herbs
08 -
Sea salt and black pepper to taste
09 -
Small bunch of fresh parsley, finely chopped
10 -
Fresh basil leaves, chopped
# Instructions:
01 -
Heat your oven to 400°F. Using a mandoline or sharp knife, slice the zucchini lengthwise into thin ribbons - aim for about ¼ inch thickness. Set these beautiful green strips aside while you work on the filling.
02 -
Heat a large skillet over medium-high heat and add the ground beef. Break it apart with your spatula as it cooks, browning it thoroughly until no pink remains. Stir in most of the marinara sauce (save about ½ cup for later), mix well, and remove from heat.
03 -
In a mixing bowl, combine the ricotta cheese, Parmesan, egg, and a generous pinch of salt and pepper. Stir until smooth and creamy - this will be your luscious cheese layer.
04 -
Spread that reserved ½ cup of marinara sauce across the bottom of a 9x13 inch baking dish. Layer your zucchini slices over the sauce - they can overlap slightly or sit side by side, whatever works best.
05 -
Spread half of your meat sauce over the zucchini, then dollop and spread half of the ricotta mixture on top. Sprinkle with ½ cup mozzarella and a handful of your chopped herbs.
06 -
Create another layer following the same pattern - zucchini, remaining meat sauce, remaining ricotta mixture, and another sprinkle of mozzarella and herbs.
07 -
Top with a final layer of zucchini ribbons, the remaining mozzarella, and a final flourish of fresh herbs. Bake for 40-45 minutes until bubbly and golden. Turn on the broiler for the last 2-3 minutes to get that perfect golden top. Let it rest for a few minutes before serving.
# Notes:
01 -
For best results, use a mandoline slicer with cut-resistant gloves to get evenly thin zucchini slices
02 -
This recipe works beautifully with store-bought marinara sauce, but feel free to use your favorite homemade version
03 -
Let the lasagna rest for 10 minutes after baking to help it set up for cleaner slices