Description
Enjoy a delicious twist on traditional lasagna with this Low-Carb Zucchini Lasagna recipe. Packed with flavor and easy to make, this gluten-free dish is a perfect dinner option for healthy eating.
Ingredients
2 medium zucchinis or eggplants sliced thinly lengthwise
1 tbsp olive oil
Salt and pepper to taste
500 g ground beef or turkey
2 tbsp olive oil
3–4 garlic cloves minced
1/2 onion finely chopped
200 g no-sugar tomato sauce
1 tsp Italian herbs
200 g ricotta or cream cheese
100 g shredded mozzarella
50 g grated Parmesan
1 egg
Pinch of nutmeg (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice zucchinis or eggplants thinly lengthwise, brush them with olive oil, and season with salt and pepper.
- In a skillet, heat 2 tbsp of olive oil over medium heat. Add minced garlic and chopped onion, and sauté until the onion is translucent.
- Add ground beef or turkey to the skillet, cooking until browned. Stir in tomato sauce and Italian herbs, simmer for 5 minutes.
- In a bowl, mix ricotta or cream cheese, shredded mozzarella, grated Parmesan, egg, and nutmeg (if using).
- Layer the sliced vegetables, meat mixture, and cheese mixture in a baking dish, starting and ending with the vegetables.
- Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before slicing and serving.
Notes
For a variation, you can add sautéed spinach or mushrooms between layers. Ensure to pat dry the zucchini slices after slicing to avoid excess moisture.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 95 mg
Keywords: Low-Carb Zucchini Lasagna, Gluten-Free Dinner, Easy Dinner Recipe, Healthy Lasagna