Description
This zucchini lasagna recipe is the perfect low carb recipe. Layers of meat, cheese, spinach and zucchini noodles, makes it the perfect Zucchini Lasagna!
Ingredients
Scale
- 2 large zucchinis (or 4 medium)
- 24 oz pasta sauce
- 1 1/2 pounds ground beef
- 1 teaspoon Italian seasoning
- salt to taste
- pepper to taste
- 10 oz ricotta cheese
- 1 cup cottage cheese
- 1 egg
- 1 egg yolk
- 1/2 cup cooked spinach (squeezed dry)
- 2 cups mozzarella cheese (shredded)
Instructions
- Step: Preheat the oven to 350ºF.
- Step: Using a vegetable peeler slice the zucchini lengthwise, so you end up with ribbons of zucchini.
- Step: Brown the ground beef and Italian seasoning in a medium saute pan. Drain off any fat from the pan and set aside.
- Step: In a medium mixing bowl, combine the ricotta, cottage cheese, egg, yolk, and spinach until well combined.
- Step: Place 1/2 cup tomato sauce in the bottom of a 9×9 pan. Place 1/3 of the zoodles over the top of the tomato sauce. Layer 1/2 the cheese mixture then half the meat mixture.
- Step: Repeat this with 1/3 zoodles, the remaining cheese mixture, the remaining meat mixture, and the last of the zoodles.
- Step: Cover the final layer with the mozzarella cheese. Cover the pan with alumini foil.
- Step: Bake covered for the first 30 minutes, then remove the foil and bake for an additional 15 minutes or until the top is golden brown.
- Step: Allow the lasagna to cool for 15 minutes before serving.
Notes
Squeeze water out of the spinach to avoid a watery lasagna. Ensure zucchini slices are uniform in thickness for even cooking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 635 kcal
- Sugar: 5 g
- Sodium: 539 mg
- Fat: 45 g
- Saturated Fat: 19 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 41 g
- Cholesterol: 204 mg