Ingredients for Amy Truong Zucchini Low Carb Lasagna
- 1 lb ground buffalo meat
- 1 medium white onion, chopped
- Roma Tomatoes
- Tomato Paste
- Garlic Clove
- 1 tsp dried oregano
- 1 tsp dried basil
- Dried Thyme
- Water
- 1/4 tsp black pepper, plus additional to taste
- 2 large eggs
- 16 oz cottage cheese
- 1/4 tsp red pepper flakes, plus additional to taste
- 1 tbsp sriracha sauce (optional)
- 2 cups shredded mozzarella cheese
- 2 tbsp all-purpose flour
- 3 medium zucchini, thinly sliced
- 1/2 cup grated Parmesan cheese
- garlic-infused olive oil (for lightly oiling pan)
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 1/2 tsp salt
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How to Make Amy Truong Zucchini Low Carb Lasagna
- Preheat oven to 375°F (190°C).
- Lightly oil a large lasagna pan (approximately 9x13 inches) with garlic-infused olive oil.
- In a large skillet, brown 1 lb ground beef (or Italian sausage) and 1 medium onion, chopped, over medium-high heat until the meat is browned and the onions are tender. Drain off any excess grease.
- Return the meat and onions to the skillet. Add 28 oz crushed tomatoes, 15 oz tomato sauce, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
- Reduce heat to low, and simmer for 15 minutes, stirring occasionally.
- In a medium bowl, whisk together 2 large eggs, 16 oz cottage cheese, 1/4 tsp red pepper flakes (or more, to taste), 1 tbsp sriracha (optional), 1 cup shredded mozzarella cheese, and 2 tbsp all-purpose flour until well combined.
- Spread half of the meat sauce evenly in the prepared lasagna pan.
- Layer half of the sliced zucchini (approximately 3 medium zucchini, thinly sliced) over the meat sauce.
- Spread the entire cottage cheese mixture evenly over the zucchini.
- Top with the remaining meat sauce and the remaining zucchini slices.
- Sprinkle 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese over the top.
- Sprinkle with additional black pepper and red pepper flakes to taste.
- Bake uncovered for 40 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
- Let cool completely for at least 30 minutes before slicing and serving. Even better the next day!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
28g
Fat
21g
Carbs
3g
