Zucchini Lasagna
User Reviews
5
4 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
45 mins
-
Let Sit
10 mins
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Total Time
1 hr 25 mins
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Servings
8
-
Calories
404 kcal
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Course
Main Course
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Cuisine
Italian
Zucchini Lasagna
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If you are looking for a low carb lasagna recipe, make this Zucchini Lasagna. Layers of cheese, zucchini and ground beef sauce makes for a family favorite meal idea.
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Ingredients
- 1 teaspoon olive oil
- 1 pound ground beef
- 1/2 onion diced
- 2 teaspoon salt divided
- 1/2 teaspoon black pepper
- 2 teaspoons garlic minced
- 1 crushed tomatoes 28 ounces, canned
- 1 Tablespoons basil chopped, fresh
- 4 zucchini medium
- 15 ounces ricotta cheese
- 1/2 cup parmigiano reggiano shredded
- 1 egg large
- 3 cups mozzarella cheese shredded
Instructions
- Heat the olive oil in a large skillet over medium high heat. Add in the ground beef and onion. Brown the ground beef and break it up as it brown. Remove any excess grease from the pan.
- Season the beef with 1 teaspoon salt and pepper. Stir in the minced garlic and heat for 1 minute.
- Stir in the crushed tomatoes and fresh basil. Reduce the heat down to low and cover. Simmer on low for 20-30 minutes until the sauce has thickened.
- While the sauce is cooking, slice the zucchinis into slices (long size). Slice them into approximately 1/8 inch thick slices. Set the aside and season them with the remaining salt.
- Allow the zucchini to set for 10-15 minutes and then gently remove any excess moisture released from the zucchini with paper towels.
- In a separate bowl, stir together ricotta cheese, Parmigiana Regina and egg. Set aside.
- Preheat the oven to 400 degrees Fahrenheit.
- Spread approximately 1/2 cup of the meat mixture into the bottom of a 9X13 baking dish. Layer the zucchini slices on top in a single layer.
- Spread 1/2 of the remaining meat sauce mixture on top of the zucchini slices, top with 1/2 of the ricotta mixture and 1 cup of shredded Mozzarella Cheese.
- Repeat these layers 1 more time in the pan: zucchini, meat mixture, ricotta mixture and mozzarella cheese.
- Top with more zucchini slices and cover the pan with foil.
- Bake for 30 minutes. Remove the foil and bake for 10 more minutes until the zucchini and the sauce has thickened.
- Top with the remaining shredded cheese. Bake for 5 more minutes until the cheese has melted.
- Remove the pan from the oven. Let sit for 10-15 minutes. Then the lasagna is ready to serve and enjoy!
Nutrition Information
Show Details
Calories
404kcal
(20%)
Carbohydrates
4g
(1%)
Protein
28g
(56%)
Fat
30g
(46%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
125mg
(42%)
Sodium
1036mg
(43%)
Potassium
270mg
(6%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
613IU
(12%)
Vitamin C
1mg
(1%)
Calcium
414mg
(41%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 4g | 1% |
| Protein | 28g | 56% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 1036mg | 43% |
| Potassium | 270mg | 6% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 613IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 414mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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