Best Ultimate Low Carb Zucchini Lasagna Recipes

LOW CARB ZUCCHINI LASAGNA

Steps:

• Preheat your oven to 375 degrees f.
• Lightly spray a rectangle baking dish with avocado oil and line a large, flat baking sheet with parchment paper. I used a STAUB Ceramic Rectangular Baking Dish 11" X 8" for this recipe. If you'd like to double this recipe up, I'd recommend using a 13" × 9".
• Arrange your zucchini slices onto your prepared flat bakkng sheet, without overlapping. Sprinkle zucchini with sea salt and pepper.
• Bake zucchini in your preheated oven for 8-10 minutes; Depending on their thickness, the slices should become slightly tender and release most of the moisture.
• Once the zucchini slices are ready, use a paper towel to pat them dry and absorb as much moisture as possible.
• Heat a large skillet over medium heat and spray with a touch of oil.
• Add in your ground meat and cook, breaking up the meat with a wooden spatula, for about 6-8 minutes.
• Stir in the marinara sauce, garlic and seasonings. Allow sauce to simmer over medium-low heat until thickened, about 15 minutes.
• Meanwhile, in a small bowl, combine the ricotta, 2/3 cup of shredded mozzarella, the egg and chopped fresh basil. Season with a pinch of sea salt and pepper and stir well to combine.
• To assemble your lasagna, spread a big spoonful of meat sauce onto the bottom of your baking dish.
• Arrange a layer of zucchini slices evenly over the sauce, and top them with a thin layer of cheese mixture. Continue with a layer of meat sauce, then zucchini, then cheese; alternating so on - until all your ingredients are assembled.
• Sprinkle the top with remaining mozzarella cheese.
• Bake in your preheated oven until bubbly and melty, for about 20-25 minutes.
• Garnish with additional fresh basil if desired, then serve.

ULTIMATE LOW-CARB ZUCCHINI LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
• Pat dry zucchini slices with a paper towel to get rid of excess moisture.
• Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
• Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
• Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

ZUCCHINI LASAGNA (LASAGNE) - LOW CARB

Steps:

• Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
• Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
• In small bowl slightly beat egg.
• Add cottage cheese, half of shredded cheese and flour.
• In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
• Bake uncovered at 375 degrees F for 30 minutes.
• Sprinkle with remaining cheese. Bake 10 minutes longer.
• Let stand 10 minutes before serving.