Zucchini Lasagna Recipe (Low Carb and Gluten-Free)

Looking for a low-carb and gluten-free dish? Here’s a delicious zucchini lasagna recipe by Natashas Kitchen. It’s creamy, cheesy, and savory. Serve this at a party and it will be gone in just a few minutes!

Ingredients

• 2 lbs of zucchini (cut into 1/4″ thick slices, discard the ends)
• 1 tablespoon of olive oil or cooking spray
• 3 1/2 teaspoon of fine sea salt (divided)
• 1 teaspoon of freshly ground black pepper
• 1 1/2 lbs of ground beef (15 to 20% fat content)
• 1 cup of yellow onion (chopped)
• 3 garlic cloves (minced)
• 24 oz of pasta sauce
• 1/4 cup of chopped basil or parsley (divided)
• 4 cups of shredded mozzarella cheese (divided)
• 15 oz reduced-fat ricotta cheese
• 1 cup of shredded parmesan cheese
• 1 large egg

[social_warfare buttons=”facebook,pinterest,twitter,whatsapp”]

Instructions

Step 1:

Preheat your large skillet to medium-high heat. Brush both sides of zucchini slices with olive oil and season with 2 teaspoons of salt and 1/2 teaspoon of pepper. Grill each side for 2 minutes until crisp-tender.

Step 2:

Preheat your oven to 375F and make the meat sauce. Place a deep saucepan or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil and ground beef. Break it down into pieces with a spatula then saute until browned.

Step 3:

Add diced onion and saute. After 5 minutes, add the minced garlic and saute for 1 minute. Next, add the pasta sauce, half of the basil or parsley, 1 teaspoon of fine sea salt, and 1/2 teaspoon of pepper. Let it come to a boil, then place the lid and simmer for about 10 minutes while stirring occasionally. Make a taste test, adjust seasonings if needed, then remove from heat.

Step 4:

Mix 1 cup of mozzarella, ricotta cheese, parmesan, 1 egg, remaining basil and parsley, and 1/2 teaspoon of fine sea salt in a large bowl.

Step 5:

Add 1/2 cup of meat sauce to a 9 x 13 casserole dish and spread evenly. Add a layer of zucchini slices, spread 1/3 of the meat sauce, sprinkle 1 cup of mozzarella, then spread 1/2 of cheese sauce. Repeat until there are three layers of zucchini.

Step 6:

Insert 9 to 12 toothpicks over the surface of the lasagna, then cover it with foil. Place inside the oven and bake at 375F for 40 to 45 minutes. Remove the foil and broil for 3 to 4 minutes to create a golden cheesy top. Let it rest for 15 minutes. Garnish with basil or parsley if desired. Slice and serve. Enjoy!

Zucchini Lasagna Recipe (Low Carb and Gluten Free)