Ultimate Low-Carb Zucchini Lasagna (Gluten Free)

Contributed By: Parker

Ingredients:

cooking spray
1 ½ large zucchinis, thinly sliced lengthwise
1 tablespoon olive oil
1 pound ground beef
1 ½ cups low-carb marinara sauce
2 teaspoons salt, divided
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 (8 ounce) container ricotta cheese
1 large egg
½ teaspoon ground nutmeg
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
aluminum foil

Method:

Step 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
Step 2 Pat dry zucchini slices with a paper towel to remove excess moisture. Set aside.
Step 3 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. Set aside.
Step 4 Combine ricotta cheese, egg, 1 teaspoon salt, and nutmeg in a bowl; mix well. Set aside.
Step 5 Arrange one 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 1/2 of the mozzarella cheese. Add another layer of zucchini slices; cover with remaining sauce and top with remaining mozzarella cheese and Parmesan cheese. Cover the baking dish with aluminum foil.
Step 6 Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

Helpful Hints:

4.8 Stars
This low-carb, gluten-free beef lasagna is delicious and satisfying; it's a crowd-pleaser!
Swap the pasta for zucchini for a low carb and gluten free lasagna!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Servings: 6
Yield: 1 8-inch baking dish
Nutrition Facts (per serving)
424 Calories
27g Fat
15g Carbs
30g Protein


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