Zucchini Lasagna
Zucchini lasagna is a delightful low-carb twist on the classic Italian dish, perfect for any occasion. By replacing traditional pasta with fresh zucchini ribbons, this recipe offers a healthier yet equally satisfying alternative. Layers of seasoned ground beef, creamy cheese blends, and rustic tomato sauce come together to create a flavorful experience that will impress family and friends alike. Whether you're following a keto diet or simply looking to enjoy more vegetables, this zucchini lasagna is sure to become a favorite at your dinner table.
Ingredients
- 2 large zucchinis
- 24 oz pasta sauce
- 1 1/2 pounds ground beef
- 10 oz ricotta cheese
- 1 cup cottage cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 1 egg yolk
- 1/2 cup cooked spinach
Instructions
- 1
Preheat your oven to 350ºF.
- 2
Slice zucchinis lengthwise into thin ribbons using a vegetable peeler.
- 3
In a medium sauté pan, brown the ground beef with Italian seasoning; drain excess fat.
- 4
In a mixing bowl, combine ricotta cheese, cottage cheese, egg, egg yolk, and squeezed spinach until well mixed.
- 5
In a 9×9 baking pan, layer half of the pasta sauce, followed by one-third of the zucchini ribbons, half of the cheese mixture, and half of the browned beef. Repeat layers once more and finish with remaining zucchini ribbons topped with mozzarella cheese.
- 6
Cover with aluminum foil and bake for 30 minutes; uncover and bake an additional 15 minutes until golden brown.
- 7
Allow to cool for 15 minutes before slicing and serving.
Cook it from the original
This recipe comes from bazarecipe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bazarecipe.com