A delicious and healthy alternative to traditional lasagna, using fresh zucchini instead of pasta. This low-carb dish is packed with flavor and nutrients, making it a perfect choice for a wholesome meal.
Preparation time
30min
Cooking time
45min
Ingredients
6 Servings
- 0.5 tsp black pepper
- 1 egg
- 3 cloves garlic
- 450 g ground beef
- 1 tsp italian seasoning
- 250 g mozzarella cheese
- 2 tbsp olive oil
- 1 onion
- 50 g parmesan cheese
- 450 g ricotta cheese
- 1 tsp salt
- 800 g tomato sauce
- 3 zucchini
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Slice the zucchinis lengthwise into thin strips. Sprinkle with salt and set aside for 10 minutes to draw out excess moisture. Pat dry with paper towels.
Step 3
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
Step 4
Add the ground beef to the skillet and cook until browned. Drain any excess fat.
Step 5
Stir in the tomato sauce, Italian seasoning, salt, and black pepper. Simmer for 10 minutes.
Step 6
In a bowl, mix the ricotta cheese with the egg until well combined.
Step 7
In a baking dish, spread a thin layer of the meat sauce. Place a layer of zucchini slices on top, followed by a layer of the ricotta mixture, and then a layer of shredded mozzarella. Repeat the layers until all ingredients are used, ending with a layer of meat sauce and a sprinkle of mozzarella and parmesan cheese on top.
Step 8
Bake in the preheated oven for 45 minutes, until the cheese is bubbly and golden brown.
Step 9
Let the lasagna cool for 10 minutes before slicing and serving.