Ultimate Low-Carb Zucchini Lasagna
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Recipe Summary Ultimate Low-Carb Zucchini Lasagna
Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!
Ingredients | Ground Beef Crock Pot Recipes Ketocooking spray1 ½ large zucchinis, thinly sliced lengthwise1 tablespoon olive oil1 pound ground beef1 ½ cups low-carb marinara sauce2 teaspoons salt, divided1 teaspoon dried oregano½ teaspoon ground black pepper1 (8 ounce) container ricotta cheese1 egg½ teaspoon ground nutmeg2 cups shredded mozzarella cheese, divided¼ cup grated Parmesan cheeseDirectionsPreheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.Pat dry zucchini slices with a paper towel to get rid of excess moisture.Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.Info | Ground Beef Crock Pot Recipes Ketoprep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
1 8-inch baking dish
TAG : Ultimate Low-Carb Zucchini LasagnaMain Dish Recipes, Pasta, Lasagna Recipes, Zucchini Lasagna Recipes,
