This lasagna is made with layers of zucchini, low-carb meat marinara, ricotta, and mozzarella cheese for a delicious gluten-free beef lasagna.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
424 Calories
Recipe Instructions
Step 1
Pat dry zucchini slices with a paper towel to remove excess moisture. Set aside.
Step 2
Combine ricotta cheese, egg, 1 teaspoon salt, and nutmeg in a bowl; mix well. Set aside.
Step 3
Arrange one layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1/2 of the mozzarella cheese. Add another layer of zucchini slices; cover with remaining sauce and top with remaining mozzarella cheese and Parmesan cheese. Cover the baking dish with aluminum foil.
Step 4
Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.
Step 5
Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes.
Step 6
Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes. Set aside.
Step 7
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish with cooking spray.