Zucchini Lasagna with Beef and Sausage

This is a low-carb lasagna recipe made with zucchini instead of noodles, a rich tomato meat sauce featuring beef and sausage, and three Italian cheeses.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 20 mins
• Calories: 386 Calories

Ingredients

• 2 eggs
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 1 onion, chopped
• 2 tablespoons grated Parmesan cheese
• 1 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 (14.5 ounce) can diced tomatoes
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 2 tablespoons chopped fresh oregano
• 1 (12 ounce) can tomato paste
• 1 tablespoon red pepper flakes, or to taste
• 3 large zucchini, trimmed
• 0.5 teaspoon ground black pepper
• 0.5 pound ground beef
• 0.5 pound bulk Italian sausage

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Step 2

Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes; drain grease. Stir in basil, oregano, brown sugar, pepper flakes, 1 teaspoon salt, and black pepper until incorporated. Stir in tomatoes and tomato paste; bring to a boil. Reduce heat to low; simmer for 30 minutes, stirring occasionally.

Step 3

Combine ricotta cheese, 1 cup Parmesan cheese, eggs, parsley, and remaining 1 teaspoon salt in a large bowl. Set aside.

Step 4

Remove skin slices lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle parts.

Step 5

Place ⅓ zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces zucchini. Spread ½ ricotta mixture over zucchini; top with 1 cup mozzarella, then ⅓ meat sauce. Layer in ½ remaining zucchini strips, remaining ricotta mixture, 1 cup mozzarella cheese, and ½ remaining meat sauce. Place remaining zucchini strips and remaining meat sauce on top; sprinkle with 2 tablespoons Parmesan cheese.

Step 6

Bake in the preheated oven until lasagna is bubbling and top browned, about 1 hour; if top is browning too quickly, cover the dish with aluminum foil during the last 15 minutes of baking time. Remove lasagna from the oven; sprinkle remaining 1 cup mozzarella over top.

Step 7

Bake in the oven until mozzarella melted, 5 to 10 minutes more. Set lasagna aside before serving for 10 minutes.