Description
Beef and Zucchini Noodle Lasagna is a low-carb, high-protein twist on the Italian classic, using fresh zucchini instead of pasta. Perfect for a healthy, hearty dinner that’s full of flavor
Ingredients
Scale
1 pound ground beef (93% lean or leaner)
1 jar (24 to 26 ounces) pasta sauce
1/4 teaspoon ground red pepper
1 container (15 ounces) reduced-fat ricotta cheese
1 cup shredded reduced-fat mozzarella cheese
3 tablespoons shredded Parmesan cheese
2 egg whites or 1 large egg, beaten
2 medium zucchini, sliced into 1/4-inch thick rounds
Instructions
- Begin by preheating your oven to 375°F.
- In a large nonstick skillet set over medium heat, cook the ground beef for 8 to 10 minutes, breaking it into crumbles as it browns. Ensure it reaches an internal temperature of 160°F before removing from heat.
- Stir the pasta sauce and ground red pepper into the cooked beef.
- In a medium bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, and beaten egg whites or whole egg.
- Spread a third of the beef mixture evenly on the bottom of a 13×9-inch baking dish.
- Layer half of the zucchini slices over the beef.
- Spoon and spread half of the ricotta mixture over the zucchini.
- Repeat the layers: another third of the beef, remaining zucchini slices, and the rest of the ricotta.
- Finish with the last of the beef mixture and top with the remaining 1/2 cup of mozzarella cheese.
- Bake the dish uncovered for 45 to 50 minutes until the zucchini is tender and the top is golden and bubbly.
- Allow the lasagna to rest for 10 to 15 minutes before cutting and serving.
Notes
Pat zucchini slices dry to prevent a watery lasagna.
Resting the lasagna after baking helps it hold its shape.
Try ground turkey or a vegetarian alternative for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 316
- Sugar: 6g
- Carbohydrates: 16g
- Protein: 32g