Rating: 5 stars
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe is full of flavor and will satisfy your cravings for lasagna but without the carbs!


Recipe Summary

20 mins
1 hr 15 mins
1 hr 35 mins
1 9x13-inch lasagna


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef and Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until beginning to soften, about 3 minutes. Add pasta sauce and chicken broth. Bring to a simmer and cook, stirring occasionally, for 15 minutes.

  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

  • Mix ricotta cheese, Parmesan cheese, eggs, and basil together in a small bowl.

  • Cut zucchini lengthwise into thin strips (1/8 inch to 1/4 inch thick) with a thin, sharp knife. Place a layer of tightly arranged zucchini slices in the prepared baking pan and spread a layer of the ricotta mixture on top. Top with a small amount of the meat sauce followed by 1 to 2 ounces of mozzarella cheese. Be sure not to overapply the sauce so you'll have enough for the very top of the dish.

  • Continue layering the lasagna with zucchini slices, ricotta mixture, meat sauce, and mozzarella. Finish with a top layer of zucchini, the remaining meat sauce, and the remaining mozzarella.

  • Bake, uncovered, until sauce is bubbling and cheese is melted, 45 minutes to 1 hour. Drain any excess liquid from the edges of the baking pan with a baster or ladle during the last 30 minutes of cooking.

  • Cut portions with a sharp knife first and then carefully remove with a large spatula to serve.

Nutrition Facts

359 calories; protein 24.5g; carbohydrates 15.1g; fat 22.1g; cholesterol 97.4mg; sodium 866mg. Full Nutrition