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If you’re looking for a healthier, low-carb twist on the classic Italian dish, this Zucchini No-Noodle Lasagna is the perfect recipe. By replacing traditional pasta sheets with thin slices of zucchini, you’ll create a lighter version of lasagna that’s still packed with all the delicious, cheesy goodness you love.
Why Choose Zucchini?
Zucchini is a versatile vegetable that absorbs flavors beautifully. It’s naturally low in carbohydrates and calories, making it an excellent choice for those following keto, gluten-free, or low-calorie diets.
Ingredients
For the Zucchini Layers
- 3 medium zucchinis, sliced lengthwise into thin strips
- 1 teaspoon salt (to draw out moisture)
For the Meat Sauce
- 1 pound ground beef or Italian sausage
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
For the Cheese Filling
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
For Topping
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
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