Zucchini Lasagna Lasagne Low Carb Recipe

Name: Zucchini Lasagna Lasagne Low Carb
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 2 medium zucchini, thinly sliced; Lean Ground Beef; Onion; Tomatoes; Tomato Paste; Garlic Clove; Dried Oregano; Dried Basil; Dried Thyme; Water; 1/4 teaspoon black pepper; 1 large egg; Low Fat Cottage Cheese; Mozzarella Cheese; 2 tablespoons all-purpose flour

Craving lasagna but watching your carb intake? This Low-Carb Zucchini Lasagna is the perfect solution! Made with tender zucchini slices instead of pasta, this recipe is surprisingly hearty and flavorful. The savory meat sauce, creamy cottage cheese (or ricotta!), and melted cheese create a delicious and satisfying meal the whole family will love. Double the meat for extra protein, and adjust the garlic to your liking – it's incredibly versatile! Get ready for a guilt-free indulgence that's quick and easy to make.

Prep Time 20 mins

Cook Time 60 mins

Calories 261.1 kcal

Protein 48g

Rating 4.4 (190 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Zucchini Lasagna Lasagne Low Carb

2 medium zucchini, thinly sliced
Lean Ground Beef
Onion
Tomatoes
Tomato Paste
Garlic Clove
Dried Oregano
Dried Basil
Dried Thyme
Water
1/4 teaspoon black pepper
1 large egg
Low Fat Cottage Cheese
Mozzarella Cheese
2 tablespoons all-purpose flour

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How to Make Zucchini Lasagna Lasagne Low Carb

Preheat oven to 375°F (190°C).
Boil 2 medium zucchini, thinly sliced (about 1/4 inch thick), for 3 minutes until slightly tender. Drain and set aside.
In a large skillet, brown 1 lb ground beef (or Italian sausage) over medium-high heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
Drain excess grease from the skillet.
Stir in 2 cloves garlic (or 4 for extra garlic!), minced, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil.
Reduce heat to low, simmer uncovered for 10 minutes, or until sauce has slightly reduced.
In a medium bowl, lightly beat 1 large egg. Stir in 1 (15 ounce) container cottage cheese (or ricotta cheese), 1 cup shredded mozzarella cheese, and 2 tablespoons all-purpose flour.
In an 11x7 inch baking dish, spread half of the meat sauce. Layer half of the zucchini slices over the sauce.
Spread the cottage cheese mixture evenly over the zucchini.
Top with the remaining meat sauce and zucchini slices.
Sprinkle with the remaining 1 cup shredded mozzarella cheese.
Bake uncovered for 30 minutes.
Bake for an additional 10 minutes, or until heated through and cheese is melted and bubbly.
Let stand for 10 minutes before serving. Enjoy!