Delicious Zucchini Lasagna Recipe: A Low-Carb Comfort Food

This Zucchini Lasagna is a guilt-free delight that's comforting and healthy, making it a perfect low-carb alternative to traditional pasta.

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Prep Time 20

Cook Time 55

Cooling Time 10

Total Time 1 25

Servings: 6 slices

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Lasagna

4 cups Zucchini thinly sliced
1 pound Ground Beef or ground turkey for variation
15 ounces Ricotta Cheese optional for a lighter version
2 cups Mozzarella Cheese shredded
1/2 cup Parmesan Cheese for topping
2 cups Pasta Sauce high-quality option recommended
1 tablespoon Italian Seasoning
1 teaspoon Salt to taste
1 teaspoon Pepper to taste

Equipment

Oven
9x13-inch baking dish
Skillet
knife
Cutting Board
Cooking spray or olive oil

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Thinly slice the zucchinis lengthwise into approximately 1/8 inch thick strips.
Cook the ground beef in a large skillet over medium heat for about 8-10 minutes, breaking it apart as it browns.
Add pasta sauce, Italian seasoning, salt, and pepper to the skillet, then let it simmer for about 10 minutes.
Spread a thin layer of meat sauce at the bottom of the baking dish, followed by layers of zucchini, ricotta, mozzarella, and Parmesan.
Cover with aluminum foil and bake for 30 minutes, then remove foil and bake for an additional 15-20 minutes.
Let the lasagna cool for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 12gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

Consider pairing with a fresh salad for a complete meal. Leftovers keep well in the refrigerator for up to three days.

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