A healthy and delicious lasagna recipe that replaces traditional pasta with zucchini slices. Perfect for a low-carb or gluten-free diet.
Preparation time
30min
Cooking time
45min
Ingredients
8 Servings
- 1 tsp black pepper
- 1 egg
- 3 cloves garlic
- 500 g ground beef
- 250 g mozzarella cheese
- 2 tbsp olive oil
- 1 onion
- 100 g parmesan cheese
- 500 g ricotta cheese
- 1 tsp salt
- 800 g tomato sauce
- 4 zucchini
Directions
Step 1
Preheat your oven to 175°C (350°F).
Step 2
Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook until softened.
Step 3
Add ground beef to the skillet and cook until browned. Drain excess fat.
Step 4
Stir in tomato sauce, salt, and pepper. Simmer for 10-15 minutes.
Step 5
In a bowl, mix ricotta cheese, egg, and half of the parmesan cheese.
Step 6
Spread a thin layer of the meat sauce in a baking dish.
Step 7
Layer zucchini slices over the sauce, followed by a layer of the ricotta mixture, then a layer of mozzarella cheese. Repeat layers until all ingredients are used, finishing with mozzarella cheese on top.
Step 8
Sprinkle the remaining parmesan cheese over the top.
Step 9
Bake in the preheated oven for 45 minutes, or until the top is golden and bubbly.
Step 10
Let the lasagna rest for 10 minutes before slicing and serving.