Description
A light, low-carb twist on classic lasagna! Tender zucchini ribbons replace noodles, layered with rich beef sauce, creamy ricotta, and gooey melted cheese. Perfect for a comforting yet healthy dinner. 🥒🧀
Ingredients
2 large zucchinis 🥒, sliced lengthwise into thin ribbons
1 lb lean ground beef 🥩 (or ground turkey)
1 tablespoon olive oil 🫒
3 cloves garlic, minced 🧄
1 small onion, diced 🧅
2 cups marinara sauce 🍅
1 teaspoon dried Italian herbs 🌿
Salt and 🫙 pepper to taste
1 cup ricotta cheese 🥄
1 egg 🥚
1 ½ cups shredded mozzarella cheese 🧀
½ cup grated Parmesan cheese 🧀
Fresh basil for garnish 🌱
Instructions
Preheat oven to 375°F (190°C). Lightly salt zucchini ribbons and let them sit 10 minutes to release moisture, then pat dry.
Heat olive oil in a skillet. Sauté onion and garlic until fragrant, then add ground beef and cook until browned. Drain excess fat.
Stir in marinara sauce, Italian herbs, and season with salt and pepper. Simmer for 5 minutes.
In a small bowl, mix ricotta cheese, egg, and ¼ cup Parmesan until smooth.
In a greased baking dish, layer zucchini, meat sauce, ricotta mixture, and mozzarella. Repeat layers, ending with meat sauce and mozzarella on top.
Bake for 30–35 minutes until bubbly and golden. Rest 10 minutes before serving. Garnish with fresh basil. 🌿
Notes
Lightly salting and drying zucchini ribbons prevents a watery lasagna.
Substitute ground turkey or chicken for a leaner option.
Add a layer of spinach or kale for extra veggies and nutrition.
Letting the lasagna rest for 10 minutes after baking helps it slice neatly.
Can be prepped ahead and refrigerated overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/6 of casserole)
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg