Low-Carb
Low-carb Zucchini Lasagna
On December 14, 2023 by userHere’s a delicious low-carb zucchini lasagna recipe that substitutes traditional pasta with thinly sliced zucchini:
Ingredients:
For the Zucchini Layers:
- 4 medium-sized zucchini, sliced lengthwise into thin strips
- Olive oil for brushing
- Salt and pepper to taste
For the Filling:
- 1 pound (450g) lean ground turkey or plant-based ground meat substitute
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For the Cheese Mixture:
- 1 1/2 cups ricotta cheese (or plant-based ricotta)
- 1 cup shredded mozzarella cheese (or vegan mozzarella)
- 1/2 cup grated Parmesan cheese (or vegan Parmesan)
- 1 large egg (or flax egg for a vegan option)
- Fresh basil or parsley for garnish (optional)
Instructions:
- Prepare the Zucchini:
- Preheat your oven to 375°F (190°C).
- Slice the zucchini lengthwise into thin strips, about 1/8 inch thick.
- Place the zucchini strips on a baking sheet, brush with olive oil, and sprinkle with salt and pepper.
- Roast the zucchini in the oven for about 10-12 minutes or until they are slightly tender. Remove and set aside.
- Prepare the Filling:
- In a skillet over medium heat, cook the ground turkey or plant-based meat substitute until browned.
- Add the chopped onion and garlic, cooking until softened.
- Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld. Adjust seasoning to taste.
- Prepare the Cheese Mixture:
- In a bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and the egg (or flax egg). Mix well.
- Assemble the Lasagna:
- In a greased baking dish, spread a thin layer of the tomato and meat sauce.
- Place a layer of roasted zucchini strips over the sauce.
- Add a layer of the cheese mixture over the zucchini.
- Repeat the layers, finishing with a layer of the cheese mixture on top.
- Bake:
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until the top is golden and bubbly.
- Serve:
- Allow the lasagna to cool for a few minutes before slicing.
- Garnish with fresh basil or parsley if desired.
Enjoy your low-carb zucchini lasagna – a flavorful and satisfying alternative to traditional lasagna with all the comfort and none of the extra carbs!