Zucchini Lasagna
This comforting Zucchini Lasagna with meat sauce is the perfect low-carb family meal. Cheesy, saucy, and healthy, it features slices of fresh zucchini in place of the noodles, for a quick keto-friendly swap you’ll love.
Servings: 8
Calories: 346kcal
Ingredients
- 2 medium zucchini, thinly sliced lengthwise into ⅛ inch strips.
- 2 tablespoons all purpose flour
- 2 cups shredded mozzarella cheese
- 1½ pounds ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 10 ounces cottage cheese, or ricotta cheese
- 2 large eggs
- 3 tablespoons grated parmesan cheese
- 1 can (28 ounces) crushed tomatoes, divided
- 2 tablespoons olive oil
- 1 teaspoon dry oregano
- 1 teaspoon chili flakes
- Salt and pepper
- ½ cup fresh basil, for garnish
Instructions
- Preheat the oven to 375°F. Lightly grease a 9x13 baking dish with cooking spray or oil.
- Sprinkle salt over the zucchini slices, and then lay them out on a layer of paper towels to drain. Let them sit for at least 15 minutes.
- While the zucchini is resting, prepare the sauce. Heat the olive oil in a large pan over medium heat. Add the chopped onion and minced garlic. Season with salt.
- Cook for 3 to 4 minutes, and then add the ground beef. Brown the meat, breaking it up with a spatula as you go, until no pink remains, about 7 minutes.
- Stir in the crushed tomatoes, reserving a generous half-cup for the bottom of the baking dish. Stir in the seasonings. Bring to a simmer, and allow to simmer for 10 to 15 minutes.
- While the sauce is simmering, combine the cottage cheese, a cup of shredded mozzarella, the eggs, and the Parmesan cheese in a small bowl. Sprinkle with salt and pepper, and stir well to combine.
- Wipe the excess salt and liquid from the zucchini slices with a clean paper towel. Place them in a bowl and sprinkle with flour. Toss to coat.
- Spread the reserved crushed tomatoes over the bottom of your previously prepared baking dish.
- Arrange 1/3 of the floured zucchini slices over the sauce in a single layer. Top with 1/3 of the cottage cheese mixture, and sprinkle with 1/3 of the mozzarella cheese.
- Add another layer of meat sauce to the dish, followed by zucchini, then the cottage cheese mixture, and then more mozzarella.
- Finish the lasagna with a final layer of zucchini slices, two tablespoons of meat sauce spread thinly, and more mozzarella.
- Bake in your preheated oven until bubbly and the top of the lasagna is golden-brown, about 45 to 50 minutes.
- Remove from oven and let cool for at least 15 minutes before slicing.
- Garnish with fresh basil, if desired, and serve.
Nutrition
Calories: 346kcal | Carbohydrates: 14g | Protein: 33g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 129mg | Sodium: 534mg | Potassium: 823mg | Fiber: 3g | Sugar: 7g | Vitamin A: 792IU | Vitamin C: 19mg | Calcium: 255mg | Iron: 4mg