This low-carb lasagna is made with zucchini slices instead of lasagna noodles for a hearty and satisfying gluten-free beef lasagna. It's delicious and a real crowd-pleaser!
Ingredients
- cooking spray
- 1.5 large zucchinis , thinly sliced lengthwise
- 1 tablespoon olive oil
- 1 pound ground beef
- 1.5 cups low-carb marinara sauce
- 2 teaspoons salt , divided
- 1 teaspoon dried oregano
- 0.5 teaspoons ground black pepper
- 1 , 8 ounce
- 1 large egg
- 0.5 teaspoons ground nutmeg
- 2 cups shredded mozzarella cheese
- 0.25 cups grated Parmesan cheese
- aluminum foil
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish with cooking spray.
-
2
Pat dry zucchini slices with a paper towel to remove excess moisture. Set aside.
-
3
Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes.
-
4
Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes. Set aside.
-
5
Combine ricotta cheese, egg, 1 teaspoon salt, and nutmeg in a bowl; mix well. Set aside.
-
6
Arrange one 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 1/2 of the mozzarella cheese. Add another layer of zucchini slices; cover with remaining sauce and top with remaining mozzarella cheese and Parmesan cheese. Cover the baking dish with aluminum foil.
-
7
Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.
-
8
Enjoy!
Nutrition Facts
Per serving
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