Low-Carb Zucchini Lasagna

In recent years, the popularity of low-carb diets has surged as more people seek healthier alternatives to traditional meals. As individuals become increasingly health-conscious, the quest for delicious yet nutritious food options has led to the rise of creative culinary adaptations. One such adaptation is the low-carb zucchini lasagna—a delectable twist on the classic Italian dish that allows you to enjoy all the comforting flavors without the extra carbohydrates.

Discover a delicious twist on classic lasagna with this low-carb zucchini lasagna recipe! Perfect for those looking to reduce carbs without sacrificing flavor, this dish uses zucchini instead of pasta, packed with nutritious ingredients like lean meat, marinara sauce, and a blend of cheeses. It's not only satisfying but also a healthy option for weeknight dinners. Try it today for a comforting meal that supports your low-carb lifestyle! #ZucchiniLasagna #LowCarb #HealthyEating #ComfortFood #RecipeIdeas

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Ingredients

3 medium-sized zucchinis

1 lb ground beef or turkey (or plant-based substitute)

1 small onion, diced

2 cloves garlic, minced

1 jar (24 oz) marinara sauce (no sugar added)

1 cup ricotta cheese

1 egg

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

2 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

Olive oil for sautéing

Fresh basil for garnish (optional)

Instructions

Prepare the Zucchini: Slice the zucchinis lengthwise into thin strips using a mandolin or knife. Lay them on a paper towel and sprinkle with salt. Let them sit for about 20 minutes to draw out excess moisture. Pat dry with another paper towel.

Cook the Meat: In a large skillet over medium heat, add a splash of olive oil. Sauté the diced onion until translucent (about 3-5 minutes), then add minced garlic and cook for another minute. Add the ground beef (or turkey) to the skillet and cook until browned, approximately 7-10 minutes. Drain excess fat if necessary.

Combine with Sauce: Pour in the marinara sauce with oregano, basil, salt, and pepper. Let the mixture simmer for about 10 minutes, stirring occasionally.

Prepare Cheese Mixture: In a bowl, mix the ricotta cheese with the egg, half of the grated Parmesan cheese, a pinch of salt, and pepper.

Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a baking dish (approximately 9x13 inches), spread a thin layer of the meat sauce on the bottom. Layer zucchini slices over the sauce, followed by half of the ricotta mixture, a layer of mozzarella, and more meat sauce. Repeat the layers until all ingredients are used, finishing with a layer of zucchini, meat sauce, and topped with mozzarella and the remaining Parmesan cheese.

Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.

Serve: Let the lasagna cool for about 10 minutes to set. Slice into squares and garnish with fresh basil if desired.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6