Description
A delicious low-carb alternative to traditional lasagna using zucchini slices instead of pasta.
Ingredients
- 4 medium zucchinis, thinly sliced
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 jar (24 oz) marinara sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Slice zucchinis thinly and sprinkle with salt. Let sit for 10 minutes, then pat dry.
- Brown ground beef in a pan over medium heat. Drain excess fat.
- Mix ricotta cheese, egg, garlic powder, oregano, salt, and pepper in a bowl.
- Layer zucchini slices at the bottom of a baking dish.
- Spread half the ricotta mixture, then half the beef, and half the marinara sauce.
- Repeat layers, ending with zucchini on top.
- Sprinkle mozzarella and Parmesan cheese on top.
- Bake for 30 minutes or until cheese is bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
- Use a mandoline slicer for even zucchini slices.
- Replace beef with ground turkey for a leaner option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian