Low-Carb Zucchini Lasagna: A Delicious, Guilt-Free Comfort Food
A flavorful and healthy alternative to traditionallasagna, this dish features zucchini slices instead of pasta, layered withground beef, ricotta, and mozzarella cheese. Perfect for a low-carb orgluten-free diet.
Ingredients
- For the Zucchini Layer:
- 5 medium zucchini about 2 pounds total weight
- Olive oil cooking spray
- 1 ½ teaspoons Diamond Crystal kosher salt or ¾ teaspoon of any other salt, divided
- ½ teaspoon black pepper divided
- ½ teaspoon garlic powder
- For the Beef Layer:
- 1 tablespoon olive oil
- 1 pound lean ground beef 85/15
- 1 tablespoon fresh garlic minced
- 1 ⅓ cups marinara sauce divided
- For the Ricotta Layer:
- 15 ounces whole milk ricotta cheese at room temperature
- 2 large eggs
- ½ cup fresh basil chopped and packed (about 1 ounce)
- Topping:
- 8 ounces mozzarella cheese shredded (part-skim or whole milk), divided
Instructions
- Prepare the Zucchini:
- Preheat the oven to 375°F (190°C).
- Slice the zucchini lengthwise into thin strips (about ⅛-inch thick). For this step, opt to slice with a mandoline or a finely sharpened knife to achieve the best results.
- Lay the zucchini slices on a large baking sheet lined with paper towels. Sprinkle with 1 teaspoon of salt and let them sit for 15-20 minutes to draw out excess moisture.
- Pat the zucchini slices dry with paper towels to remove the moisture.
- Season and Roast the Zucchini:
- Place the zucchini slices on a baking sheet lined with parchment paper. Spray lightly with olive oil cooking spray and season with ¼ teaspoon of black pepper and ½ teaspoon of garlic powder.
- Roast in the oven for 10-15 minutes until slightly tender.
- Cook the Beef:
- While the zucchini is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked through, about 7-10 minutes.
- Drain any excess fat if necessary.
- Add the finely chopped garlic to the mixture and allow it to gently cook for an additional one to two minutes, releasing its aromatic flavors.
- Add 1 cup of marinara sauce and ½ teaspoon of salt.
- Remove from heat and set aside.
- Prepare the Ricotta Mixture:
- In a medium bowl, combine the ricotta cheese, eggs, chopped basil, and the remaining ¼ teaspoon of salt and black pepper. Mix until smooth and set aside.
- Assemble the Lasagna:
- In a 9x13-inch baking dish, spread ⅓ cup of marinara sauce evenly on the bottom.
- Layer with one-third of the roasted zucchini slices.
- Spread half of the ricotta mixture over the zucchini.
- Spoon half of the beef mixture over the ricotta and sprinkle with one-third of the shredded mozzarella cheese.
- Repeat the layers: zucchini, ricotta, beef, and mozzarella.
- Finish with a final layer of zucchini, the remaining marinara sauce, and the remaining mozzarella cheese.
- Bake:
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly.
- Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition
Calories: 350kcal
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