This Zucchini Lasagna is a lighter and low-carb alternative to traditional lasagna. Zucchini replaces noodles and is layered with a mixture of cheese and lean ground beef. It's just as hearty and flavorful as the classic.
Ingredients
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2 large zucchini
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1 pound lean ground beef
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2 cups ricotta cheese
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1 cup grated Parmesan
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1 cup shredded mozzarella
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2 cups marinara sauce
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1 teaspoon dried oregano
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1 teaspoon salt
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0.5 teaspoon black pepper
Dinner
gluten-free
low-carb
Main Course
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- short description
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Slice zucchini
Cook beef
Mix cheeses
Layer ingredients
Bake
- detailed description
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Preheat oven to 375°F
Slice zucchini lengthwise into thin slices
In a large skillet, cook and stir ground beef until brown
In a bowl, combine ricotta, Parmesan, and half of the mozzarella
Spread a layer of marinara sauce in the bottom of a baking dish
Layer zucchini slices, cheese mixture, and meat
Repeat layers until all ingredients are used
Top with remaining mozzarella and sprinkle with oregano
Bake for 45 minutes until cheese is melted and bubbly
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