Zucchini Lasagna
This hearty, low-carb lasagna swaps traditional noodles for thinly sliced zucchini and layers in savory ground beef, creamy ricotta, and plenty of cheese. It’s a great way to use up seasonal zucchini while enjoying a comforting, wholesome meal.
Ingredients
- 4 Large Zucchini
- 2 lbs Ground Beef
- 24 oz Pasta Sauce (reserve 1 cup)
- 15 oz Ricotta Cheese
- 1 cup Shredded Parmesan Reggiano
- 1 1/2 cups Mozzarella Cheese
- 1 Egg
- Salt and Pepper
- Fresh Parsley and Basil (chopped)
Instructions
- Preheat oven to 400°F. Slice zucchini lengthwise into thin slices.
- Brown ground beef in a pan, add pasta sauce (except reserved ½ cup), and set aside.
- In a bowl, mix ricotta, parmesan, egg, salt, and pepper.
- In a 9x13" baking dish, layer: ½ cup pasta sauce, zucchini slices, half of the beef mixture, half the ricotta mix, ½ cup mozzarella, and herbs.
- Repeat layers. Top with a final zucchini layer, herbs, and remaining mozzarella.
- Bake for 40–45 minutes. Broil for a golden top. Garnish with basil and serve.