Low Carb Zucchini Lasagna

Low-Carb Zucchini Lasagna

This recipe is a delicious and satisfying alternative to traditional lasagna, offering all the cheesy goodness with a lower carb count.

Ingredients:

• For the zucchini noodles:
  • 2 large zucchinis (around 1.5 pounds)
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
• For the meat sauce:
  • 1 pound ground beef (or ground turkey/chicken)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) jar low-carb marinara sauce
  • Salt and pepper to taste
• For the ricotta cheese filling:
  • 15 ounces whole-milk ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1/2 cup chopped fresh basil (optional)
  • 1 egg
  • 1/4 teaspoon salt
  • Pinch of nutmeg
• For the topping:
  • 1 cup shredded mozzarella cheese

Cooking Guide:

1. Prepare the zucchini noodles: Preheat oven to 400°F (200°C). Line a baking sheet with paper towels. Slice the zucchinis lengthwise into thin strips (about 1/4-inch thick). You can use a mandoline slicer for even results. In a large bowl, toss the zucchini slices with salt and let them sit for 10 minutes. This will help draw out excess moisture. Squeeze out any remaining liquid from the zucchini with your hands or paper towels.
2. Cook the meat sauce: In a large skillet over medium heat, heat olive oil. Add ground meat and cook until browned, breaking it up with a spoon. Drain any excess fat. Add garlic, oregano, and red pepper flakes (if using) and cook for another minute until fragrant. Stir in the marinara sauce, season with salt and pepper to taste, and simmer for 10 minutes.
3. Make the ricotta cheese filling: In a medium bowl, combine ricotta cheese, parmesan cheese, basil (if using), egg, salt, and nutmeg. Mix well until smooth and creamy.
4. Assemble the lasagna: In a baking dish lightly coated with cooking spray, spread a thin layer of meat sauce. Top with half of the zucchini noodles. Spread half of the ricotta cheese filling over the zucchini. Repeat layers with remaining meat sauce, zucchini noodles, and ricotta cheese filling. Finally, sprinkle the top with mozzarella cheese.
5. Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Let the lasagna cool for at least 10 minutes before serving.

Tips:

• To prevent a watery lasagna: Salting and squeezing out the moisture from the zucchini is key. Additionally, use a low-moisture ricotta cheese for the filling.
• For a richer flavor: Brown the ground meat with Italian sausage instead of just ground beef.
• Make it vegetarian: Skip the meat sauce and use a double batch of marinara sauce or a veggie-based sauce. Add roasted vegetables like chopped mushrooms, peppers, or spinach to the ricotta cheese filling for extra flavor and nutrients.
• Leftovers: Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Enjoy this delicious and healthy twist on a classic comfort food!