Have you ever thought about using zucchini instead of pasta in lasagna? This idea may sound strange, but don’t throw it away just yet. Once you taste this cheesy lasagna, you’ll be glad that I created this easy and delicious low-carb zucchini lasagna! Serve with a green salad for a satisfying meal .
Zucchini slices are the perfect low-carb alternative to traditional lasagna noodles. It will stand up to the sauce and soak up all the flavor and juices of a delicious lasagna. With this delicious recipe, you’ll never miss pasta.
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🧐 Why this recipe works
Zucchini is the perfect alternative to pasta, especially if you’re watching your carbs. This zucchini lasagna recipe makes enough to feed a crowd or freeze half to eat another time. Zucchini lasagna can be prepared in advance and baked when ready to serve.
🥫How to make this recipe
Step 1: Wash the zucchini and cut off the ends. Using the thick setting (1/8 inch) on your mandolin, slice into long strips. Place the zucchini slices on a napkin-lined baking sheet. Sprinkle with 1 tsp. Add salt and set aside to release moisture from the zucchini.
Step 2: Meanwhile, add the ground beef and sausage to a large, deep pot. Break up the sausage with a wooden spoon over medium heat, stirring the meat. Add onions, garlic, peppers and mushrooms along with all herbs and spices. Cook until the meat is no longer pink.
Step 3: Place 2 cans of stewed tomatoes in a blender and pulse until liquefied. Pour the liquefied tomato sauce over the meat and vegetables along with the red wine and tomato paste. Stir and simmer on low heat for 30 minutes.
Step 4: While the sauce is simmering, blot the liquid from the zucchini slices with additional paper towels.
Step 5: Spray a large skillet with nonstick cooking spray and brown the zucchini on both sides and set aside.
Preheat oven to 350 degrees Fahrenheit.
Step 6: Pour 1/2 cup of the sauce into the bottom of a 9-inch x 13-inch baking dish. Cover the bottom of the pan with a layer of zucchini strips.
Step 7: Top the zucchini with 1 tablespoon of Parmesan cheese, followed by 2 1/2 cups of mozzarella cheese and 2 cups of sauce. Repeat these steps again.
Step 8: Add the third layer of zucchini, followed by the remaining sauce. Cover with foil and cook in the oven for 30 minutes. Remove lasagna from oven and increase oven temperature to 375°F.
Step 9: Top the lasagna with the remaining mozzarella and 1 tablespoon Parmesan and return to the oven, uncovered, for another 20 minutes. Let stand for 15 minutes before serving.
👩🏼🍳Pro Tips
Use small or uneven pieces of zucchini for this middle layer, and save the larger pieces for the top layer. Store leftover lasagna in an airtight container for up to 4 days. Leftovers can be frozen for up to 4 months.
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📖Recipes
low carb zucchini lasagna
Low carb doesn’t have to be boring. This zucchini lasagna proves that.
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Quantity: 12 people
calorie: 384kcal
Instructions
Wash the zucchini and cut off the ends. Using the thick setting (1/8 inch) on your mandolin, slice into long strips.
Place the zucchini slices on a napkin-lined baking sheet. Sprinkle with 1 tsp. Add salt and set aside for the zucchini to release its moisture.
Meanwhile, add the ground meat and sausage to a large, deep pot. Break up the sausage with a wooden spoon over medium heat, stirring the meat. Add onions, garlic, bell pepper, mushrooms and all herbs and spices. Cook until the meat is no longer pink.
Place 2 cans of stewed tomatoes in a blender and pulse until liquefied. Pour the liquefied tomato sauce over the meat and vegetables along with the red wine and tomato paste. Stir and simmer on low heat for 30 minutes.
While the sauce is simmering, blot the liquid from the zucchini slices with additional paper towels. Brown the zucchini on both sides and set aside.
Preheat oven to 350 degrees Fahrenheit. Spray a large skillet with nonstick cooking spray. Pour 1/2 cup sauce into the bottom of a 9-inch x 13-inch baking dish. Cover the bottom of the pan with a layer of zucchini strips.
Place 1 tablespoon of Parmesan cheese on top of the zucchini, then top with 2 1/2 cups of mozzarella cheese and 2 cups of sauce. Repeat these steps again.
Add a third layer of zucchini, followed by the remaining sauce. Cover with foil and bake in the oven for 30 minutes.
Remove lasagna from oven and increase oven temperature to 375 degrees.
Top the lasagna with the remaining mozzarella and 1 tablespoon Parmesan and return to the oven, uncovered, for another 20 minutes. Let stand for 15 minutes before serving.
Precautions
Use small or uneven pieces of zucchini for this middle layer, and save the larger pieces for the top layer. Store leftover lasagna in an airtight container for up to 4 days. Leftovers can be frozen for up to 4 months.
nutrition
Provided by: 1waiter | calorie: 384kcal | carbohydrates: 17g | protein: 30g | fat: twenty threeg | Saturated fat: 12g | cholesterol: 83mg | sodium: 1276mg | fiber: 5g | sugar: 8g
