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Low-Carb Zucchini Lasagna - featured image

Low-Carb Zucchini Lasagna: 3-Ingredient Herbed Ricotta Beef

  • Author: SALY
  • Total Time: 75 minutes
  • Yield: 8 servings 1x

Description

A delicious, low-carb lasagna that uses roasted zucchini slices instead of pasta noodles. Filled with savory ground beef sauce and creamy herbed ricotta, this dish offers the comfort of traditional lasagna without the carb crash or soggy texture.

Ingredients

Scale
  • 3 large zucchini (about 2.5 lbs / 1.1 kg), sliced lengthwise into 1/8 inch strips
  • 2 tablespoons sea salt (for drawing out moisture)
  • 2 tablespoons olive oil (for roasting)
  • Black pepper (to taste)
  • 15 oz (425g) part-skim ricotta cheese
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 clove garlic, minced
  • 1 teaspoon lemon zest
  • Salt and pepper (to taste)
  • 1 lb (450g) ground beef (80/20 lean-to-fat ratio)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 28 oz (800g) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup water or beef broth
  • 2 cups (225g) shredded mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese

Instructions

  1. Preheat oven to 400°F (200°C). Slice zucchini lengthwise into thin strips, sprinkle with salt, and let sit for 10-15 minutes to draw out moisture. Pat dry thoroughly, drizzle with olive oil and pepper, and roast for 10-12 minutes until tender but not browned. Set aside.
  2. In a mixing bowl, combine ricotta, egg, parsley, basil, minced garlic, lemon zest, salt, and pepper. Mix until smooth. If ricotta is wet, drain it first.
  3. In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain excess fat, leaving about 1 tablespoon. Add diced onion and cook until soft (3-4 minutes). Add minced garlic and cook for 1 minute.
  4. Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, and water/broth. Simmer uncovered for 10-15 minutes until sauce thickens. Season with salt and pepper to taste.
  5. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Spread a thin layer of beef sauce on the bottom.
  6. Layer 1: Place 4-5 zucchini slices over the sauce.
  7. Layer 2: Spread half of the herbed ricotta mixture over the zucchini.
  8. Layer 3: Spoon half of the remaining beef sauce over the ricotta and sprinkle with 1 cup of mozzarella.
  9. Layer 4: Add another layer of zucchini slices.
  10. Layer 5: Spread the remaining ricotta mixture.
  11. Layer 6: Add the rest of the beef sauce.
  12. Top Layer: Sprinkle with remaining 1 cup of mozzarella and the grated Parmesan.
  13. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden. If needed, broil for 1-2 minutes to brown.
  14. Let the lasagna rest for 10-15 minutes before cutting to allow layers to set.

Notes

Salting and drying the zucchini is crucial to prevent a watery lasagna. Let the lasagna rest for 10-15 minutes before cutting to ensure clean slices. This recipe freezes well for up to 3 months.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 5
  • Sodium: 650
  • Fat: 22
  • Saturated Fat: 10
  • Carbohydrates: 8
  • Fiber: 2
  • Protein: 22

Keywords: low-carb, keto, zucchini lasagna, gluten-free, healthy dinner, beef lasagna, ricotta, meal prep

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Find it online: https://cookiqa.com/low-carb-zucchini-lasagna-3-ingredient-herbed-ricotta-beef/