Description
A low-carb alternative to traditional lasagna using zucchini noodles.
Ingredients
Scale
- 3 medium zucchinis
- 1 pound ground beef
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice zucchinis lengthwise into thin strips.
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- Add marinara sauce to the beef and simmer for 5 minutes.
- In a bowl, mix ricotta cheese, egg, garlic powder, onion powder, salt, and pepper.
- In a baking dish, layer zucchini, ricotta mixture, beef mixture, and mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes until cheese is bubbly.
- Let it cool for 10 minutes before serving.
Notes
- Use a mandoline for even zucchini slices.
- Let zucchini strips sit with salt to draw out moisture before layering.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg