IntermediateMainDinneritalian
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:25 min
Active:35 min
Cook:45 min
Total:1h 10m
Servings:10
A low-carb lasagna using zucchini slices instead of noodles, layered with beef, ricotta, and melted mozzarella.
Ingredients
Servings:
10
- 4 whole zucchinis, large
- 2 pounds beef
- 3 cups tomato pasta sauce
- 1 15-oz ricotta cheese
- 1 cup mozzarella
- 1 cup parmesan
- 1 whole egg
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Heat oven to 400°F.
- 2
Slice zucchini lengthwise.
- 3
In a large pan over medium-high heat, cook and break up ground beef thoroughly.
- 4
Pour 2.5 cups of sauce into pan, stir to combine, and turn off heat.
- 5
In a bowl, mix ricotta, parmesan, egg, salt, and pepper.
- 6
In a 9x13-inch baking dish, spread 1/2-cup pasta sauce, then top with zucchini slices, then top with beef-sauce mixture, and evenly spread ricotta on top. Repeat this layering.
- 7
Finally, top with one last layer of zucchini and mozzarella cheese.
- 8
Bake for 45 minutes.
- 9
Allow to cool. Store in fridge until ready to serve.
Equipment
- 9x13 Baking Dish
- Measuring Cups
Nutrition Facts
Calories347
% Daily Value*
Total Fat22.45g
Saturated Fat10.05g
Trans Fat0.00g
Cholesterol120.15mg
Sodium717.44mg
Total Carbohydrate5.98g
Dietary Fiber1.14g
Total Sugars3.46g
Includes Added Sugars0.00g
Protein29.79g
Vitamin D0%
Calcium25%
Iron16%
Potassium6%
* Percent Daily Values are based on a 2,000 calorie diet.