zucchini lasagna
Low-Carb zucchini lasagna with ground beef, ricotta, mozzarella, and fresh basil, a delicious pasta-free alternative that is hearty and flavorful.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb 93% lean ground beef
- 1.25 tsp kosher salt
- 1 tsp olive oil
- 0.5 large onion, chopped
- 3 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 2 tbsp fresh basil, chopped
- black pepper to taste
- 3 medium zucchini, sliced 1/8 inch thick about 8 oz each
- 1.5 cups part-skim ricotta cheese
- 0.25 cup Parmigiano Reggiano cheese
- 1 large egg
- 16 oz shredded part-skim mozzarella cheese about 4 cups
Instructions
Preparation Steps
- In a medium saucepan, brown the ground beef and season with salt. Drain excess fat.
- Add olive oil to the pan and sauté garlic and onions for about 2 minutes. Return the meat to the pan, then add crushed tomatoes, basil, salt, and black pepper. Simmer on low for 30-40 minutes covered. Do not add extra water.
- Slice zucchini into 1/8 inch thick slices, sprinkle lightly with salt and set aside for 10 minutes. Blot excess moisture with a paper towel.
- Preheat a grill or grill pan to medium-high and grill zucchini slices 2 to 3 minutes per side until slightly browned. Drain on paper towels.
- Preheat oven to 375°F.
- In a medium bowl, mix ricotta cheese, Parmigiano Reggiano, and egg until well combined.
- In a 9x12 casserole dish, spread 1/2 cup sauce on the bottom. Layer grilled zucchini, spread 1/2 cup ricotta mixture, and sprinkle 1 cup mozzarella cheese. Repeat layers until ingredients are used, ending with zucchini and sauce on top. Cover with foil and bake 30 minutes.
- Uncover foil and bake 20 minutes to thicken sauce. Add remaining 1 cup mozzarella cheese on top and bake an additional 10 minutes until melted.
- Let the lasagna stand for 5 to 10 minutes before serving.
Notes
This zucchini lasagna is perfect for a low-carb or keto diet, and leftovers freeze well for later meals.