Rating: 5 stars
91 Ratings
  • 5 star values: 76
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

cook:
1 hr
total:
1 hr 20 mins
prep:
20 mins
Servings:
6
Yield:
1 8-inch baking dish
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.

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  • 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

424 calories; protein 30.4g; carbohydrates 14.9g; fat 26.8g; cholesterol 117.4mg; sodium 1426.6mg. Full Nutrition
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