Healthy Recipes | Zucchini Lasagna

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Healthy Recipes | Zucchini Lasagna

Carol Blair
Friday, 6 September 2019

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This Zucchini Lasagna is low fat, gluten-free, Keto friendly, ridiculously delicious and only 368 calories! This lasagna uses zucchini in place of pasta thereby reducing calories. Guilt free!

We’re talking lots of layers of zucchini,  mushrooms, a delicious beef sauce and, of course, loaded with lots of cheese.  At 368 calories a serving, you can eat lots of this decadent and delicious lasagna, guilt free! Seriously!

This lasagna is perfect for loading it up with veggies. I used layers of mushrooms which are great because not only do they provide lots of flavor but they are also quite meaty.

Low carb and keto friendly, this easy zucchini lasagna with ground meat is a healthy alternative to your typical lasagna. This casserole is so good that you won’t miss the noodles.

This saucy zucchini lasagna is the perfect low carb solution to your Italian comfort food cravings. Wheat-based lasagna noodles are replaced by thin zucchini slices, and you won’t even notice the pasta’s gone. In fact, I like this version a lot better than traditional pasta-based lasagna. Most of the flavor is in the sauce itself, so taking away the lasagna noodles doesn’t detract much.

Zucchini Lasagna

Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Serves: 9

Ingredients:

Meat Sauce:
  • 1/2 tsp cinnamon
  • 1 tsp oregano dried
  • 1/2 tsp pepper
  • 1 tbsp hot sauce
  • 28 oz crushed tomatoes (1 can)
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 lb ground beef extra lean
  • 2 bay leaves

Zucchini Lasagna:
  • 1 1/2 cups ricotta cheese
  • 1/2 cup Parmesan cheese grated
  • 1 tbsp parsley for garnish
  • 3 large zucchini
  • 3 cups mozzarella cheese shredded
  • 2 cups mushrooms slices, I used white mushrooms

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Instructions:

  1. Make sauce: Add the olive oil to a large skillet and heat over medium heat. Add onion and cook for a couple minutes until onion is soft. Add garlic and ground beef and break the ground beef with a wooden spoon.
  2. Cook until the meat is no longer pink. Add bay leaves, cinnamon, oregano, pepper, hot sauce and stir. Cook for a couple more minutes. Add crushed tomatoes, stir and simmer for 10 to 15 minutes.
  3. Prepare zucchini: While the sauce is simmering you can prepare the zucchini, by either using a knife to slice them or using a mandoline. Slice the zucchini so they are about 1/8 of an inch in thickness.
  4. Preheat oven to 375 F degrees. Use a 9x13 inch baking dish.
  5. Assemble lasagna: Start with a layer of zucchini slices. Top the zucchini layer with a bit of mozzarella cheese and then a layer of mushroom slices. Next add a layer of the meat sauce, followed by dollops of ricotta cheese. Repeat so that you end up with 3 layers of zucchini. When you get to the last layer of ricotta cheese, top with shredded mozzarella or slices of mozzarella cheese. Finally sprinkle Parmesan cheese over the top.
  6. Bake: Transfer the baking Bake for about 40 to 50 minutes or until the top is starting to get golden and the cheese is bubbly.
  7. Garnish with parsley. Allow the lasagna to sit and settle for about 10 to 15 minutes before slicing into it and serving.

Recipe Notes:

  • Notice I did not add any salt. Usually I don't add salt when cooking with lots of cheese as the cheese is salty enough, but feel free to season with salt as preferred.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


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