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Zucchini Lasagna
This Zucchini Lasagna is low fat, gluten-free, Keto friendly, ridiculously delicious and only 368 calories! This lasagna uses zucchini in place of pasta thereby reducing calories. Guilt free!
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 9
Calories: 368 kcal
Course:
Main Course , Dinner
Cuisine:
Italian
Ingredients
Meat Sauce
- 1 tablespoon olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 pound ground beef extra lean
- 2 bay leaves
- ½ teaspoon cinnamon
- 1 teaspoon oregano dried
- ½ teaspoon pepper
- 1 tablespoon hot sauce
- 28 ounce crushed tomatoes (1 can)
Zucchini Lasagna
- 3 large zucchini
- 3 cups mozzarella cheese shredded
- 2 cups mushrooms slices, I used white mushrooms
- 1½ cups ricotta cheese
- ½ cup Parmesan Cheese grated
- 1 tablespoon parsley for garnish
Instructions
- Make sauce: Add the olive oil to a large skillet and heat over medium heat. Add onion and cook for a couple minutes until onion is soft. Add garlic and ground beef and break the ground beef with a wooden spoon.
- Cook until the meat is no longer pink. Add bay leaves, cinnamon, oregano, pepper, hot sauce and stir. Cook for a couple more minutes. Add crushed tomatoes, stir and simmer for 10 to 15 minutes.
- Prepare zucchini: While the sauce is simmering you can prepare the zucchini, by either using a knife to slice them or using a mandoline. Slice the zucchini so they are about 1/8 of an inch in thickness.
- Preheat oven to 375℉. Use a 9x13 inch baking dish.
- Assemble lasagna: Start with a layer of zucchini slices. Top the zucchini layer with a bit of mozzarella cheese and then a layer of mushroom slices. Next add a layer of the meat sauce, followed by dollops of ricotta cheese. Repeat so that you end up with 3 layers of zucchini. When you get to the last layer of ricotta cheese, top with shredded mozzarella or slices of mozzarella cheese. Finally sprinkle Parmesan cheese over the top.
- Bake: Transfer the baking Bake for about 40 to 50 minutes or until the top is starting to get golden and the cheese is bubbly.
- Garnish with parsley. Allow the lasagna to sit and settle for about 10 to 15 minutes before slicing into it and serving.
Cup of Yum
Notes
- Optional step 1- remove excess water from the zucchini: Lay out the zucchini slices over some paper towels, drizzle some salt over the slices of zucchini, then place another paper towel over the top to soak up all the water.
- You’ll notice that within a couple minutes the paper towels will be wet already. Another solution, would be to grill the zucchini slices or even bake them in the oven.
- Notice I did not add any salt. Usually I don't add salt when cooking with lots of cheese as the cheese is salty enough, but feel free to season with salt as preferred.
Nutrition Information
Serving
1serving
Calories
368kcal
(18%)
Carbohydrates
15g
(5%)
Protein
28g
(56%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Cholesterol
86mg
(29%)
Sodium
556mg
(23%)
Potassium
875mg
(25%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
920IU
(18%)
Vitamin C
31.1mg
(35%)
Calcium
402mg
(40%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 368
% Daily Value*
| Serving | 1serving | |
| Calories | 368kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 28g | 56% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 86mg | 29% |
| Sodium | 556mg | 23% |
| Potassium | 875mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 920IU | 18% |
| Vitamin C | 31.1mg | 35% |
| Calcium | 402mg | 40% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.