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To achieve the creamy and flavorful cheese mixture essential for our Zesty Low-Carb Zucchini Lasagna Bake, begin by gathering the following ingredients: ricotta cheese, mozzarella cheese, Parmesan cheese, and eggs. The incorporation of eggs is particularly significant, as they act as a binding agent, ensuring that your cheese mixture holds together beautifully when baked.

Low-Carb Zucchini Lasagna Bake

Discover a flavorful, healthy twist on a classic with the Zesty Low-Carb Zucchini Lasagna Bake. This dish swaps traditional pasta for thinly sliced zucchini, giving you a satisfying, low-carb meal perfect for various diets, including keto and gluten-free. Packed with nutrients and flavor, the recipe features a rich marinara sauce, creamy cheeses, and your choice of lean proteins. It's an easy, delicious way to enjoy lasagna while remaining health-conscious!
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Ingredients
  

3 medium zucchinis, sliced thinly lengthwise

1 pound ground turkey (or beef)

1 cup ricotta cheese

1 large egg

2 cups marinara sauce (sugar-free for low-carb)

1 teaspoon Italian seasoning

1 tablespoon olive oil

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh basil (for garnish, optional)

Instructions
 

Prepare Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis lengthwise into thin sheets. Sprinkle them with salt and lay the slices on a clean towel or paper towel for about 20 minutes to draw out excess moisture. Pat them dry afterward.

    Cook Meat: In a large skillet, heat olive oil over medium heat. Add ground turkey (or beef) and season with salt, pepper, and Italian seasoning. Cook until browned and fully cooked, about 8-10 minutes. Drain excess fat if necessary and stir in the marinara sauce. Let it simmer for a few minutes on low heat.

      Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, the large egg, and a pinch of salt and pepper. Mix thoroughly until well combined.

        Assemble Lasagna: In a 9x13 inch baking dish, spread a thin layer of the meat and marinara mixture on the bottom. Layer zucchini slices over the sauce, followed by half of the ricotta cheese mixture, another layer of meat sauce, and a layer of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of zucchini topped with the remaining marinara sauce and mozzarella.

          Sprinkle Parmesan: Finish off by sprinkling grated Parmesan cheese on top of the lasagna.

            Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown.

              Rest and Serve: Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil if desired, and serve warm.

                Prep Time, Total Time, Servings: 20 minutes | 60 minutes | 6 servings