Low-Carb Zucchini Lasagna Bake

Lasagna is a beloved comfort food, renowned for its rich layers of pasta, cheese, and savory sauce. However, traditional recipes can often be heavy, laden with carbohydrates and calories. Enter the Zucchini & Cheese Delight Lasagna Bake—a delightful twist on this classic dish that showcases the versatility of zucchini, a nutritious vegetable that serves as an excellent alternative to traditional pasta. This dish not only satisfies your craving for lasagna but also aligns with various dietary preferences, making it a favorite among health-conscious eaters. Whether you’re following a low-carb diet, gluten-free lifestyle, or simply looking to incorporate more vegetables into your meals, this recipe promises to deliver flavor without compromising on health.

Low-Carb Zucchini Lasagna Bake

Discover a healthier take on the classic lasagna with the Zucchini & Cheese Delight Lasagna Bake. This innovative recipe replaces traditional pasta with zucchini, making it a low-carb, gluten-free option that's packed with nutrients. Each layer features gooey cheese and rich sauce, ensuring satisfaction without the guilt. Perfect for diverse dietary needs, this dish is customizable, offering a delicious way to incorporate more veggies into your meals. Try this guilt-free indulgence that the whole family will love!

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Ingredients

4 medium zucchinis, sliced lengthwise into thin strips

1 lb ground turkey or beef (choose your preference)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 cup marinara sauce (opt for sugar-free or low-carb versions)

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Olive oil for sautéing

Fresh basil leaves for garnish (optional)

Instructions

Preheat Your Oven: Set your oven temperature to 375°F (190°C) to prepare for baking.

Prepare the Zucchini: Using a mandoline slicer or a sharp knife, cut the zucchini into long, thin strips. Lay the slices on a clean kitchen towel, sprinkle them with salt, and allow them to sit for 15-20 minutes to extract excess moisture. After the time has elapsed, gently pat the slices dry using another towel.

Cook the Meat: Heat a drizzle of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Incorporate the ground turkey or beef, breaking it up with a spatula and cooking until browned and cooked through. Season the meat with dried oregano, dried basil, salt, and pepper. Once done, drain any excess fat and remove from heat.

Prepare the Ricotta Mixture: In a medium mixing bowl, combine the ricotta cheese, egg, half of the grated Parmesan cheese, and a pinch of salt and pepper. Stir until the mixture is well-blended and smooth.

Assemble the Lasagna: In a 9x13 inch baking dish, start by spreading a thin layer of marinara sauce across the bottom. Layer the zucchini strips over the sauce, ensuring even coverage. Next, dollop half of the ricotta mixture over the zucchini and spread it out. Add a layer of the cooked meat on top, followed by a sprinkle of shredded mozzarella cheese. Repeat this layering process until all components are used, finishing with zucchini strips, ricotta mixture, cooked meat, and mozzarella cheese.

Top with Remaining Sauce and Cheese: After layering, spread the remaining marinara sauce over the top of the lasagna. Finish by sprinkling the remaining mozzarella and Parmesan cheese evenly over the sauce.

Bake the Lasagna: Cover the dish with aluminum foil, ensuring it doesn't touch the cheese, and place it in the preheated oven. Bake for 25 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes or until the cheese is bubbly and golden brown.

Cool and Serve: Once baked, let the lasagna sit for about 10 minutes to cool slightly before slicing. If desired, garnish with fresh basil leaves for an extra touch of flavor and presentation.

Prep Time: 15 minutes

Total Time: 1 hour

Servings: 6 servings