Zucchini Lasagna Recipe | Low Carb Lasagna Recipe
This healthy lasagna recipe isn't a no-carb lasagna, but it's pretty low-carb lasagna! 13 net carbs per serving.
Prep Time 30 minutes
Cook Time 1 hour
Servings 8 Servings
- 2 lbs Hamburger Ground, Lean
- 24 oz Spaghetti Sauce
- 3 cup Mozzarella Shredded
- 1 cup Parmesan Cheese Shredded
- 6 whole Zucchini
- 2 whole Tomatoes Roma, suggested
Heat a large skillet over medium-high heat.
Once your pan is heated, add the olive oil.
Add the ground hamburger to the pan. As it's cooking, stir and break up the meat with a large wooden spoon. Cook the beef until it's no longer pink. Approximately five minutes.
Once your meat is cooked, drain and dispose of the grease.
Place your ground hamburger back into your skillet and add your spaghetti sauce and diced tomatoes.
Continue to stir the mixture over medium-high heat until it begins to simmer.
Once your mixture is simmering, reduce the heat to keep a low simmer, stirring frequently for ten minutes.
Remove meat mixture from the stove and set aside.
Preheat oven to 375 degrees.
Cut and discard the ends off of the zucchini. Stand the zucchini vertically and slice along the length into 1/8-1/4” thick strips. They will not all be the same size, and that's okay.
Arrange 1/3 of your slices of zucchini along the bottom of your baking dish, slightly overlapping each other.
Evenly spread half of your meat mixture on top of your first row of zucchini.
Evenly spread 1/3 of your cheese over the meat.
Continue this process until all your ingredients are in the dish. Give the dish a nice shake and bump on the counter to help settle your ingredients.
Bake your lasagna uncovered until golden brown on top, approximately 45-60 minutes.
Allow your lasagna to rest for 15 minutes, slice, and serve.