Ultimate Low Carb Zucchini Lasagna Food

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ULTIMATE LOW-CARB ZUCCHINI LASAGNA

2019-09-04



Ultimate Low-Carb Zucchini Lasagna image

Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!

Provided by Fioa

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Zucchini Lasagna Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients:

  • cooking spray
  • 1 ½ large zucchinis, thinly sliced lengthwise
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 ½ cups low-carb marinara sauce
  • 2 teaspoons salt, divided
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 1 (8 ounce) container ricotta cheese
  • 1 egg
  • ½ teaspoon ground nutmeg
  • 2 cups shredded mozzarella cheese, divided
  • ¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
  • Pat dry zucchini slices with a paper towel to get rid of excess moisture.
  • Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
  • Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
  • Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

Nutrition Facts : Calories 423.9 calories, Carbohydrate 14.9 g, Cholesterol 117.4 mg, Fat 26.8 g, Fiber 2.7 g, Protein 30.4 g, SaturatedFat 12 g, Sodium 1426.6 mg, Sugar 7.6 g

Top Asked Questions

  1. How to make zucchini lasagna?
    Perfect for the freezer, this easy zucchini lasagna makes the perfect weeknight meal. Cook zucchini in a 400˚F oven for 10-15 minutes to soften. Fry the ground beef, sausage, and onion till brown. Add 1 cup pasta sauce, diced tomatoes, and Italian seasoning. Heat through. In a medium bowl, mix together the beaten eggs with the cottage cheese.
  2. Is zucchini lasagna keto?
    This is an easy keto lasagna that delivers an Italian hearty flavor that is low carbs! Have Leftovers? Just like with homemade zoodles, zucchini lasagna can easily be reheated and doesn’t need a lot of fuss! Cut like a regular lasagna, and put in a and watch it disappear!
  3. How to cook zucchini pasta?
    Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes. Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well. Make 1 layer of zucchini slices in the prepared baking dish.
  4. Is zucchini sauce good for low carb?
    Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! :) We found the sauce to be very mild. I think it would be better with twice as much garlic.

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