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My review
Ultimate Low-Carb Zucchini Lasagna
111
Fioa
"Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!"
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Ingredients
1 h 20 m servings 424Original recipe yields 6 servings (1 8-inch baking dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 4667 Ratings
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Most helpful positive review
7/27/2018
I made this the same way I make regular lasagna, adding parmesan cheese to the ricotta and adding some sauce to the pan first so the zucchini doesn't stick, also there is never a reason to add o...
Most helpful critical review
10/2/2018
There were some issues with this recipe from the beginning. When it said to spray an 8-inch baking dish, I realized that there were too many ingredients in the recipe for such a small dish. I u...
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10/2/2018
There were some issues with this recipe from the beginning. When it said to spray an 8-inch baking dish, I realized that there were too many ingredients in the recipe for such a small dish. I u...
7/27/2018
I made this the same way I make regular lasagna, adding parmesan cheese to the ricotta and adding some sauce to the pan first so the zucchini doesn't stick, also there is never a reason to add o...
9/30/2018
Love this recipe ! first time I tried it ,did it my own way with all the basic ingredients.. and I added more veggies..not watery at all ... did not use water. And I baked the zucchini fir...
7/1/2018
I excluded the salt and nutmeg the second time I made it. It tasted too salty to me and I'm not a big fan of nutmeg. I think I will add another layer the next time I make it. I prefer my lasa...
4/20/2019
This review is based on the recipe as written. I tried two different slicing methods for the zucchini and settled on the mandolin slicer. This made the noodles a little thicker than I wanted, bu...
3/10/2019
This dish was quite tasty. I was feeding a crowd so I made the lasagne in a bigger baking dish. I added about 1/2 lbs. of mild Italian sausage to the ground beef. Also, did 15 ounces of ricotta,...
11/12/2018
This was fantastic! I admit when I was preparing it, my 15 year old son gave me a little groan, but he agreed he would try it and it turned out to be really delicious! Personally, I feel like yo...
8/29/2018
Great recipe. 1 and 1/2 zucchini required a little guess work. I salted the zucchini and let it drain for a half hour, before drying further on a towel. I also omitted the salt. Let the pan ...
2/9/2019
I doubled the ricotta cheese and added an extra egg. It was delicious.