Zucchini Lasagna

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.
Prep Time 30 minutes
Cook Time 45 minutes
Servings 8

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.