How To Make Low Carb Zucchini Lasagna Casserole Recipe
Enjoy a low-carb twist on a classic lasagna with layers of zucchini noodles, savory meat sauce, and creamy ricotta cheese.
Serves:
Ingredients
- 2 medium-sized zucchini, sliced into thin noodles
- 1 pound of lean ground beef
- 1 cup of marinara sauce
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 2 cloves of garlic, minced
- 1 teaspoon of oregano
- Salt and pepper to taste
Instructions
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Preheat oven to 375°F.
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In a skillet, cook ground beef until browned and season with salt, pepper, garlic, and oregano. Drain excess fat.
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Add marinara sauce to the skillet and stir to combine.
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In a large mixing bowl, combine ricotta cheese, salt, and pepper.
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Assemble the lasagna casserole by layering zucchini noodles, meat sauce, and ricotta cheese mixture until all ingredients are used up.
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Top with shredded mozzarella cheese and cover with foil.
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Bake in the oven for 30 minutes, then remove foil and bake for another 20 minutes until cheese is melted and bubbly.
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Let cool for a few minutes before serving.
Nutrition
- Calories : 400kcal
- Total Fat : 21g
- Saturated Fat : 12g
- Cholesterol : 129mg
- Sodium : 998mg
- Total Carbohydrates : 10g
- Dietary Fiber : 2g
- Sugar : 6g
- Protein : 42g
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