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Amazing Zucchini Lasagna (Low Carb) Delicious

Zucchini Lasagna (Low Carb)
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Enjoy a delicious and healthy low-carb lasagna made with fresh zucchini instead of pasta. This recipe is perfect for a satisfying meal.

Ingredients

Scale
  • 2 large zucchinis, thinly sliced lengthwise
  • 1 pound ground Italian sausage
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 15 ounces ricotta cheese
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, cook the Italian sausage and chopped onion over medium heat until the sausage is browned and the onion is tender. Drain off any excess grease.
  3. Stir in the minced garlic, crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes.
  4. In a medium bowl, combine the ricotta cheese, beaten egg, and Parmesan cheese.
  5. Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish.
  6. Arrange half of the sliced zucchini over the sauce.
  7. Spread half of the ricotta mixture over the zucchini.
  8. Sprinkle with 1 cup of mozzarella cheese.
  9. Repeat the layers with the remaining zucchini, ricotta mixture, and mozzarella cheese.
  10. Pour the remaining meat sauce over the top.
  11. Cover with foil and bake for 25 minutes.
  12. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
  13. Let stand for 10 minutes before serving.

Notes

  • You can substitute ground beef or turkey for the Italian sausage.
  • For a vegetarian option, use plant-based sausage or omit the meat and add more vegetables like mushrooms or spinach.
  • Ensure your zucchini slices are thin and even for the best layering.

Nutrition

Find it online: https://sundayflavor.com/zucchini-lasagna-low-carb/