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In recent years, low-carb diets have surged in popularity among health-conscious individuals seeking to maintain a balanced lifestyle while managing their weight. From keto enthusiasts to those simply looking to cut back on carbohydrates, the focus on low-carb eating has opened the door to a variety of culinary innovations. One of the biggest challenges for those following a low-carb diet is finding satisfying meals that still pack a punch in terms of flavor and nutrition. Enter the Zesty Low-Carb Zucchini Lasagna Bake—a delicious alternative to traditional lasagna that perfectly complements the low-carb lifestyle without sacrificing taste or satisfaction.

Low-Carb Zucchini Lasagna Bake

Discover a delicious and nutritious twist on a classic dish with our Zesty Low-Carb Zucchini Lasagna Bake! This easy-to-make recipe replaces traditional pasta with zucchini, creating a satisfying meal that aligns with a low-carb lifestyle. Packed with layers of seasoned meat, creamy cheese, and rich tomato sauce, this dish is perfect for families and meal preppers. Enjoy a wholesome dinner that doesn't compromise on flavor and supports your health goals. Perfect for any occasion!
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Ingredients
  

3 medium zucchinis, sliced lengthwise into thin strips

1 pound ground beef (or turkey for a lighter option)

1 small onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) crushed tomatoes

1 can (6 oz) tomato paste

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon salt

½ teaspoon black pepper

1 cup ricotta cheese

1 egg

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the oven to 375°F (190°C).

    Prepare the zucchini: Use a mandoline or vegetable peeler to slice the zucchinis into thin strips. Sprinkle the strips with salt and let them sit for about 10–15 minutes to draw out excess moisture. Afterward, pat them dry with paper towels.

      Cook the meat: In a medium skillet over medium heat, add the ground beef and onion. Cook until the beef is browned and the onion is translucent. Drain any excess fat.

        Add seasonings: Stir in the minced garlic, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let the mixture simmer for about 10 minutes, until it thickens.

          Prepare the ricotta mixture: In a separate bowl, combine the ricotta cheese, egg, and a pinch of salt and pepper. Mix until smooth.

            Layer the lasagna: In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Arrange half of the zucchini strips over the sauce, then spread half of the ricotta mixture over the zucchini. Top with one third of the mozzarella cheese.

              Repeat layers: Add another layer of meat sauce, zucchini, ricotta mixture, and another third of the mozzarella cheese. Finish with the remaining meat sauce, all of the zucchini, and top with the remaining mozzarella and grated Parmesan cheese.

                Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden brown.

                  Cool and serve: Allow the lasagna to cool for a few minutes before slicing. Garnish with fresh basil leaves if desired, and enjoy your delicious Zucchini Lasagna Bake!

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings