Easy Zucchini Lasagna Recipe
This Easy Zucchini Lasagna is a delicious low-carb alternative to traditional lasagna. Packed with layers of zucchini, cheese, and savory sauce, it's a satisfying and healthy meal for any occasion.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 3 medium zucchini sliced lengthwise into thin strips
- 1 pound ground beef 80% lean
- 2 cups marinara sauce store or homemade
- 1 cup ricotta cheese whole milk
- 1 cup mozzarella cheese shredded
- 0.5 cup Parmesan cheese grated
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt to taste
- 0.5 teaspoon black pepper to taste
- 2 tablespoons olive oil
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Drain any excess fat.
- Stir in garlic, oregano, basil, salt, and pepper. Cook for another minute until fragrant. Add marinara sauce and simmer for 5 minutes.
- In a 9x13 inch baking dish, layer zucchini slices, half of the ricotta, half of the mozzarella, and a third of the meat sauce. Repeat layers, finishing with zucchini and remaining meat sauce. Sprinkle with Parmesan cheese.
- Bake in preheated oven for 45 minutes, until cheese is bubbly and golden brown. Let stand for 10 minutes before serving.
Notes
For best results, pat the zucchini slices with paper towels to remove excess moisture before layering them.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg