Low Carb Grain Free Zucchini Lasagna

4.07 from 15 votes

Course Entree

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 241kcal

Author Brenda Bennett | Sugar-Free Mom

2 pounds zucchini sliced lengthwise, ¼ inch thick (For best results use a mandoline slicer or vegetable peeler or sharp knife)
1 ½ pounds ground beef
1 tablespoon extra virgin olive oil
1 clove garlic minced
½ teaspoon salt
½ teaspoon pepper
3 cups marinara sauce divided, no added sugar
16 ounces ricotta cheese or see alternatives above
2 cups shredded mozzarella cheese
½ cup grated parmesan cheese
2 eggs
½ teaspoon dried oregano or use 2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon onion powder
1 teaspoon dried parsley
½ teaspoon salt
¼ teaspoon crushed red pepper

Preheat oven to 375 degrees F.
Lay sliced zucchini strips onto two greased baking sheet pans.
Bake for 15 minutes or until fork tender and set aside.
In a large skillet, over medium heat, cook ground beef in oil with garlic until browned completely.
Add salt and pepper and 2 cups of tomato sauce. Set aside.
In a bowl combine ricotta cheese, 1 cup mozzarella (save the other cup for topping), eggs and seasonings.
To assemble in a 9 by 13 casserole baking dish:
Place zucchini in a single layer on bottom of dish.
Spread half the ricotta mixture over the zucchini.
Spread half the meat sauce over the cheese.
Lay more zucchini slices over the meat and repeat again with the rest of the cheese and meat mixture.
Finish with the final slices of zucchini.
Top with reserved marinara sauce and reserved mozzarella cheese.
Bake 30 minutes covered then uncovered for 10 minutes until golden brown.
Give it a quick 1-2 minutes under broil if you like a crispier topping.

Net carbs: 6g

This recipe was first published in January 2016.