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Lasagna has long been a beloved dish in the world of comfort food, celebrated for its rich layers of pasta, sauce, and cheese. However, traditional lasagna recipes can be heavy on carbohydrates, making them less appealing for those following low-carb or ketogenic diets. Enter the Zesty Low-Carb Zucchini Lasagna Bake—a game-changer that retains the essence of this classic while significantly cutting back on carbs. By replacing pasta with thinly sliced zucchini, this dish offers a delicious and satisfying alternative that doesn’t compromise on flavor or texture.

Low-Carb Zucchini Lasagna Bake

Discover a healthier twist on a classic favorite with our Zesty Low-Carb Zucchini Lasagna Bake. This innovative recipe replaces traditional pasta with thinly sliced zucchini, significantly cutting down on carbs while still packing in flavor and texture. Packed with nutrient-dense ingredients like lean protein, rich cheeses, and a sugar-free marinara sauce, this dish is perfect for anyone looking to enjoy comfort food without the guilt. Dive into simple preparation tips and enjoy a delicious meal that everyone will love!
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Ingredients
  

4 medium zucchinis, sliced lengthwise into thin strips

1 pound ground beef or Italian sausage

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 cup marinara sauce (sugar-free, if desired)

1/2 cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

    Prepare the Zucchini: Slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. To remove excess moisture, place the strips in a colander, sprinkle with salt, and let them sit for about 20 minutes. Pat dry with paper towels.

      Cook the Meat: In a large skillet over medium heat, add the ground beef or Italian sausage. Cook until browned and fully cooked, breaking it apart with a spoon. Drain any excess fat. Stir in the minced garlic and cook for an additional minute. Add the marinara sauce, oregano, basil, salt, and pepper. Let it simmer for about 5 minutes, then remove from heat.

        Mix the Cheese Filling: In a medium bowl, combine the ricotta cheese, egg, half of the grated Parmesan cheese, salt, and pepper. Mix until well combined.

          Layer the Lasagna: Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Arrange a layer of zucchini strips on top. Spread half of the ricotta mixture over the zucchini, followed by another layer of meat sauce. Repeat the layering process: zucchini, ricotta, and meat sauce. Finish with a layer of zucchini followed by the remaining meat sauce.

            Add Cheese Topping: Sprinkle the top with shredded mozzarella cheese and the remaining Parmesan cheese.

              Bake: Cover the dish with aluminum foil (to prevent burning the cheese) and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

                Cool and Serve: Allow the lasagna to cool for 10-15 minutes before slicing. Garnish with fresh basil leaves, if desired.

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                    Prep Time, Total Time, Servings: 25 minutes | 1 hour | 8 servings