Zucchini Lasagna

Layers of guilt-free, cheesy goodness…

Never once did I think I could pull off my favorite comfort food in a low-carb and keto-approved version … until I decided to muster up some courage and give sliced zucchini a try!

We’ve been sharing a lot of our Fall Favorites like our Pumpkin Chip Cookies and Pumpkin Fluff, but what about an actual entree?  This just has to be one of my favorites – love making a batch and having it portioned in my freezer.  Stouffer’s, move over!

Now, to the recipe:

Ingredients - Zucchini Lasagna.jpg

Ingredients

  • 2 Large Zucchini, sliced lengthwise
  • 1 Small Pepper, diced
  • 1 Onion, diced
  • 2 cups Spinach, chopped
  • 1 container Mushrooms, sliced
  • 1 Egg
  • 15 oz Ricotta Cheese
  • 1 cup Mozzarella, shredded
  • 1 cup Parmesan, grated or shredded
  • 12 oz Tomato Sauce
  • 1 pound 80/20 Ground Beef
  • Your choices of spices – salt, pepper, garlic, parsley, basil, oregano

 

Directions

  1. Preheat oven to 325 degrees & grease 9×13 baking dish.
  2. Slice zucchini lengthwise into thin slices using a mandoline.  Sprinkle slightly with salt to help absorb the water.  Set aside to drain in colander.
  3. Prepare the meat sauce.
    • Cook and stir ground beef with black pepper for about 5 minutes in a large skillet over medium high heat.
    • Add in pepper and onion until meat is no longer pink.
    • Stir in tomato sauce and your choice of spices.  You may like to add tomato paste for thicker sauce – I added xanthan gum instead, to cut back on the carbs.
    • Bring to a boil and reduce heat to a simmer for about 20 minutes, stirring frequently.
  4. Stir egg and ricotta in a bowl to combine.  You may like to add parsley or any other herbs/spices.
  5. Assemble the lasagna in baking dish.
    • Spread 1/2 of the meat sauce into the bottom of baking dish.
    • Layer 1/2 of the zucchini slices, just as you would pasta.
    • Layer 1/2 of the ricotta mixture.
    • Layer all of the spinach and mushrooms.
    • Layer 1/2 of the mozzarella cheese.
    • Repeat with meat sauce, zucchini slices, ricotta, and mozzarella.
    • Top with parmesan cheese.
  6. Cover with foil and bake for 45 minutes.
  7. Raise oven to 350 degrees, remove foil, and bake for another 15 minutes.  You may like to broil for a few minutes to get some color and crunch.
Final - Zucchini Lasagna.jpg

Nutrition Facts

Nutrition - Zucchini Lasagna

  • Total Servings:  8
  • Serving Size:  1
  • Total Carbs:  16.2g  (12%)
  • Net Carbs:  11.7g
  • Fat:  35.5g  (58%)
  • Protein:  40.9g  (30%)

🍂  New Seasonal Food Hacks:
Low-Carb Fall Favorites

Additional Recipes:

4 thoughts on “Zucchini Lasagna

    1. Thank you, Lori!! Just ordered 6 more containers and also disolvable labels to make it even easier on me. I find when I take out the unnecessary thinking then it’s way easier.

      PS just pulled pumpkin cream cheese muffins out of the oven … and made apple spice muffins earlier. Battle of the Fall Muffin! LOL

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