Zucchini Lasagna

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Zucchini Lasagna is a low-carb, gluten free twist on your favorite Italian comfort food. This is an absolutely scrumptious way to use all that zucchini from your garden.

Prep Time15

Cook Time1 3

resting time10

Total Time1 28

Course: Dinner, entree, Main Course, main dish

Cuisine: American

Keyword: low carb lasagna, vegetable lasagna, zucchini lasagna, zucchini lasagna recipe, zucchini recipes

Servings: servings

Author: Alyssa Rivers

Ingredients

1 tablespoon olive oil
1 cup diced onion about 1 small onion
1 pound ground beef
1 pound Italian sausage
1 (28-ounce) can crushed tomatoes
2 (6.5-ounce) can tomato sauce
1 (6-ounce) can tomato paste
2 tablespoons Italian seasoning
¼ cup granulated sugar
1 tablespoon chopped fresh basil
salt to taste
ground black pepper to taste
16 ounces ricotta cheese
½ cup finely grated parmesan
1 large egg
4 medium-sized thinly sliced length-wise zucchini
2 cups shredded mozzarella cheese

Instructions

Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13 x 2 or 3-inch baking dish with nonstick cooking spray and set it aside.
Heat a 12 or 14-inch skillet over medium-high heat and add 1 tablespoon olive oil and 1 cup diced onion . Cook for 3-4 minutes, then add 1 pound ground beef and 1 pound Italian sausage. Cook for 7-10 minutes, until no pink remains and it is fully cooked, breaking up the meat while it browns. Drain the fat from the pan.
Add 1 (28-ounce) can crushed tomatoes, 2 (6.5-ounce) can tomato sauce, 1 (6-ounce) can tomato paste, 2 tablespoons Italian seasoning, ¼ cup granulated sugar, and, 1 tablespoon chopped fresh basil. Season to taste with salt and ground black pepper. Simmer over low heat for 3-4 minutes, until heated through.
Add 16 ounces ricotta cheese, ½ cup finely grated parmesan, and 1 large egg to a medium bowl and mix until combined.
Assemble the lasagna by spreading 1 cup of the sauce evenly on the bottom of the baking dish. Arrange some of the 4 medium-sized thinly sliced length-wise zucchini in a single layer over the sauce. Spread ½ cup of the ricotta mixture on top of the zucchini, followed by half of the 2 cups shredded mozzarella cheese. Repeat the layers in the same order, finishing with the second half of the mozzarella cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 20-25 minutes or until it is heated to an internal temperature of at least 160 degrees Fahrenheit and the cheese is bubbly. Let the lasagna rest for 10 minutes before serving.

Nutrition

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