Marcelle Flint’s Zucchini Lasagna Recipe

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Recipes.net Team Published May 1, 2020
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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

  • 1 lb. ground beef
  • 1 garlic clove (minced)
  • 15 oz. tomato sauce
  • 1 tsp. salt
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1/2 tsp. thyme
  • 1/2 tsp. marjoram
  • 14 oz. whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 4 medium zucchini
  • 2 tbsp. low-carb bake mix
  • 1 cup shredded mozzarella cheese
  1. In a large skillet, brown beef with garlic, breaking the beef up well.
  2. Drain off any fat.
  3. Stir in tomato sauce, salt, basil, oregano, thyme and marjoram; simmer uncovered, 10 minutes.
  4. In bowl, combine ricotta cheese, 1/2 of Parmesan cheese and egg.
  5. Scrub zucchini, slice lengthwise into approximately 1/8″ thick slices. (If you have a mandolin cutter, use it.)
  6. Preheat oven to 350 degrees.
  7. Lightly oil a 13×9-inch baking dish.
  8. Layer 1/2 of zucchini in oiled baking dish, sprinkle with 1/2 of bake mix.
  9. Top with 1/2 of ricotta cheese mixture and 1/2 of meat mixture, then with 1/2 of mozzarella cheese.
  10. Top with remaining zucchini, sprinkle with remaining bake mix.
  11. Top with remaining ricotta cheese mixture, meat mixture, and mozzarella cheese.
  12. Sprinkle remaining Parmesan cheese over top.
  13. Bake, uncovered, 1 hour.
  14. Let stand about 15 minutes before serving.

 

How To Make Marcelle Flint's Zucchini Lasagna

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This lasagna recipe uses a low-carb baking mix making it a healthy option for pasta cravings to enjoy without guilt.

Preparation Time: 25 mins
Cooking Time: 1 hr 15 mins
Total Time: 1 hr 40 mins
Serves:
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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

  1. Brown the beef with garlic in a large skillet,

  2. Drain off any fat.

  3. Stir in tomato sauce, salt, basil, oregano, thyme, and marjoram then simmer uncovered for 10 minutes.

  4. In a bowl, combine ricotta cheese, Parmesan cheese, and egg.

  5. Scrub zucchini and slice lengthwise.

  6. Preheat oven to 350 degrees F.

  7. Lightly oil a baking dish then layer the zucchini and sprinkle it with a baking mix.

  8. Top with ricotta cheese, meat mixture, and mozzarella cheese.

  9. Top with remaining zucchini and sprinkle with remaining bake mix.

  10. Top with the remaining ricotta cheese mixture, meat mixture, and mozzarella cheese.

  11. Sprinkle remaining Parmesan cheese over top.

  12. Bake uncovered for 1 hour.

  13. Let stand about 15 minutes before serving.

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Nutrition

  • Calcium: 276mg
  • Calories: 307kcal
  • Carbohydrates: 12g
  • Cholesterol: 84mg
  • Fat: 18g
  • Fiber: 2g
  • Iron: 3mg
  • Potassium: 621mg
  • Protein: 23g
  • Saturated Fat: 7g
  • Sodium: 811mg
  • Sugar: 7g
  • Vitamin A: 682IU
  • Vitamin C: 22mg
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