Description
A delicious low-carb alternative to traditional lasagna using zucchini noodles.
Ingredients
Scale
- 3 large zucchinis, sliced into thin noodles
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 pound ground beef or turkey
- 1 cup marinara sauce (no sugar added)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- Add marinara sauce, Italian seasoning, garlic powder, onion powder, salt, and pepper to the beef; stir to combine and simmer for 5 minutes.
- Spread a thin layer of the meat sauce in a baking dish.
- Layer half of the zucchini noodles over the sauce.
- Spread half of the ricotta cheese over the zucchini noodles.
- Sprinkle half of the mozzarella cheese on top.
- Repeat layers with the remaining ingredients.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
- Let cool for 10 minutes before serving.
Notes
- For extra flavor, add herbs like basil and oregano.
- Make sure to press the zucchini noodles to remove excess moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg