This lasagna uses a low-carb baking mix instead of noodles, so it cuts down on the carbs. The zucchini is a lovely addition that adds its unique flavor to the dish.
How To Make Marcelle Flint's Zucchini Lasagna
This lasagna recipe uses a low-carb baking mix making it a healthy option for pasta cravings to enjoy without guilt.
Ingredients
- 1 lb ground beef
- 1 garlic clove, minced
- 15 oz tomato sauce
- 1 tsp salt
- 1 tsp basil
- 1 tsp oregano
- ½ tsp thyme
- ½ tsp marjoram
- 14 oz whole milk ricotta cheese
- ½ cup Parmesan cheese, grated
- 1 egg
- 4 medium zucchini
- 2 tbsp low-carb bake mix
- 1 cup mozzarella cheese, shredded
Instructions
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Brown the beef with garlic in a large skillet,
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Drain off any fat.
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Stir in tomato sauce, salt, basil, oregano, thyme, and marjoram then simmer uncovered for 10 minutes.
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In a bowl, combine ricotta cheese, Parmesan cheese, and egg.
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Scrub zucchini and slice lengthwise.
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Preheat oven to 350 degrees F.
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Lightly oil a baking dish then layer the zucchini and sprinkle it with a baking mix.
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Top with ricotta cheese, meat mixture, and mozzarella cheese.
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Top with remaining zucchini and sprinkle with remaining bake mix.
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Top with the remaining ricotta cheese mixture, meat mixture, and mozzarella cheese.
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Sprinkle remaining Parmesan cheese over top.
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Bake uncovered for 1 hour.
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Let stand about 15 minutes before serving.
Nutrition
- Sugar: 7g
- :
- Calcium: 276mg
- Calories: 307kcal
- Carbohydrates: 12g
- Cholesterol: 84mg
- Fat: 18g
- Fiber: 2g
- Iron: 3mg
- Potassium: 621mg
- Protein: 23g
- Saturated Fat: 7g
- Sodium: 811mg
- Vitamin A: 682IU
- Vitamin C: 22mg
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