Healthier Zucchini Lasagna

zucchini lasagna on a white plate with fork

A healthier low-carb zucchini lasagna recipe made with sliced zucchini, lean ground beef, marinara sauce, a blend of cheeses, and fresh basil.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 354kcal

Author Amee

Ingredients

2 medium-large zucchini
24 oz jar marinara sauce
16 oz low-fat ricotta cheese
1 tablespoon extra virgin olive oil
1 whole egg
2 garlic cloves
1 small onion about 1 cup diced
2 cups shredded 5 cheese Italian cheese blend or mozzarella
1 cup parmesean cheese shredded
1 teaspoon salt
¼ teaspoon red pepper flakes
½ teaspoon fresh ground black pepper
1 lb 93% lean ground beef
1 tablespoon fresh basil rinsed and chopped fine
1 teaspoon Italian seasoning blend such as McCormick's

Instructions

Preheat oven to 375 degrees F.
Rinse zucchini, pat dry and slice lengthwise into strips about ⅛" thick.
Dice onion and mince garlic.
Heat olive oil over medium heat and add onion, sauté for 1-2 minutes
Add ground beef and garlic to skillet and cook until meat crumbles and is cooked through. Drain.
Stir in pasta sauce, Italian seasoning, pepper flakes and fresh basil and set aside.
In a separate bowl combine ricotta cheese, egg, 1 cup shredded cheese blend, ½ cup parmesean, salt and pepper.
In the bottom of a 8x8 baking dish, spread ¼ cup of the pasta sauce mixture.
Top with 5-6 slices of zucchini.
Then, top with ⅓ marinara beef mixture and ⅓ ricotta mixture.
Add another layer of zucchini and repeat with remaining ingredients for 2 more layers.
Top with remaining Italian cheese and parmesan cheese.
Spray a large piece of aluminum foil with cooking spray and tent the foil on top of the pan to prevent the cheese from sticking.
Bake at 375 degrees for 40 minutes, covered.
Remove the foil and bake 5-10 minutes more until cheese is lightly golden.
Let stand 10 minutes before serving. Serves 6-8.

Nutrition