Description
A hearty, pasta-free lasagna utilizing sliced zucchini, rich ricotta, and savory meat sauce for a low-carb alternative.
Ingredients
Scale
- 3 large zucchinis, sliced into planks
- 1 lb lean ground beef
- 2 cups no-sugar marinara sauce
- 15 oz ricotta cheese
- 3 cups shredded mozzarella
- 1/2 cup grated parmesan
- 1 large egg
- Salt and pepper to taste
Instructions
- Slice zucchini and salt for 30 minutes; pat dry thoroughly.
- Brown ground beef in a skillet, drain fat, and stir in marinara sauce.
- Mix ricotta, egg, and half of the parmesan in a bowl.
- Spread a thin layer of meat sauce in a 9×13 baking dish.
- Layer zucchini, ricotta mixture, and meat sauce, repeating until ingredients are used.
- Top with mozzarella and remaining parmesan.
- Bake at 375F for 30 minutes, then bake uncovered for 10 more minutes until browned.