Description
Indulge in this hearty Zucchini Lasagna Recipe, a nutritious and delicious twist on the classic comfort food. This dish layers savory ground beef with creamy cheeses and tender zucchini noodles, making it an ideal low-carb option without compromising on flavor. Perfect for family dinners, gatherings, or meal prep, it is gluten-free and packed with nutrients. Each bite offers a delightful combination of textures, ensuring satisfaction for everyone at the table. Whether served as a main course or part of a larger spread, this zucchini lasagna is sure to impress.
Ingredients
Scale
- 2 large zucchinis
- 24 oz pasta sauce
- 1 ½ pounds ground beef
- 10 oz ricotta cheese
- 1 cup cottage cheese
- 1 egg
- 1 egg yolk
- 1/2 cup cooked spinach (squeezed dry)
- 2 cups mozzarella cheese (shredded)
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 350ºF.
- Use a vegetable peeler to slice zucchinis into thin ribbons.
- In a medium sauté pan, brown ground beef over medium heat; add Italian seasoning and drain excess fat.
- In a mixing bowl, combine ricotta, cottage cheese, egg, egg yolk, and cooked spinach.
- In a 9×9 baking pan, layer as follows: spread ½ cup pasta sauce on the bottom, add one-third of zucchini noodles, half of cheese mixture, half of meat mixture; repeat layering and finish with another layer of zucchini noodles.
- Top with shredded mozzarella cheese. Cover with aluminum foil.
- Bake covered for 30 minutes; remove foil and bake for an additional 15 minutes until golden brown.
- Allow to cool for 15 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 340
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg