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Low Carb Grain Free Zucchini Lasagna

Course Entree
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 16
Calories 245kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 2 pounds zucchini sliced lengthwise, ¼ inch thick
  • 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
  • 16 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • 2 eggs
  • ½ teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • ½ teaspoon onion powder
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper

Instructions

  • Preheat oven to 375 degrees F.
  • Lay sliced zucchini onto two greased baking pans.
  • Bake for 15 minutes or until fork tender and set aside.
  • Cook ground beef in oil with garlic until browned completely.
  • Add salt and pepper and 2 cups of marinara 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 dish:
  • Lay slices of zucchini on bottom of dish.
  • Spread half the cheese mixture over the zucchini.
  • Spread half the meat mixture 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.
  • Give it a quick 5 minute broil if you like a crispier topping.

Nutrition

Serving: 1g | Calories: 245kcal | Carbohydrates: 6.1g | Protein: 21.1g | Fat: 14.3g | Saturated Fat: 6.9g | Cholesterol: 81mg | Sodium: 498mg | Fiber: 0.4g | Sugar: 2.2g