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Low Carb Lasagna

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A comforting low carb lasagna made with zucchini noodles instead of traditional pasta, packed with rich flavors and wholesome ingredients.

Ingredients

  • Zucchini
  • Ground beef
  • Ricotta cheese
  • Mozzarella cheese
  • Parmesan cheese
  • Egg
  • Olive oil
  • Garlic
  • Tomato sauce
  • Salt
  • Pepper
  • Italian seasoning

Instructions

  1. Preheat the oven to 375°F (190°C) to prepare for our delicious masterpiece.
  2. Slice zucchini lengthwise to create ‘noodles.’ Aim for a thin, even slice to mimic the delicate texture of traditional lasagna sheets.
  3. Sauté minced garlic in olive oil until fragrant to create a flavorful base.
  4. Brown the ground beef in the skillet until nicely browned.
  5. Combine tomato sauce, salt, pepper, and Italian seasoning, and let simmer for 10 minutes.
  6. Mix ricotta cheese with an egg, and add a pinch of salt and pepper to taste.
  7. Layer zucchini noodles, beef mixture, ricotta mixture, and sprinkle mozzarella cheese in a baking dish. Repeat layers until ingredients are used.
  8. Top with remaining mozzarella and sprinkle Parmesan cheese on top.
  9. Bake covered with foil for 25 minutes.
  10. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and slightly golden.
  11. Cool for a few minutes before serving.

Notes

For best results, salt zucchini before use to reduce moisture. Allow the lasagna to rest before serving to help it hold its shape.

Nutrition

Find it online: https://www.thestationrecipes.com/low-carb-lasagna/

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