Zucchini Lasagna
Layers of seasoned sauce, baked and crispy zucchini, and oozing cheese create an amazing lasagna that’s low-carb and fits in your Keto diet plan! Even if you’re not on a Keto diet, you’ll love getting veggies and your favorite lasagna fix in one meal!
Servings Prep Time
12servings 10minutes
Cook Time Passive Time
10 minutes 1hours
Servings Prep Time
12servings 10minutes
Cook Time Passive Time
10 minutes 1hours
Ingredients
Instructions
  1. Slice the zucchini lengthwise. Lay the zucchini flat on a cookie sheet and bake in the oven on 375 for 15 minutes. This is a critical step to make sure you bake out most of the liquid.
  2. Lay the zucchini flat on a cookie sheet pat down with paper towels to dry.
  3. Bake at 375 degrees Fahrenheit for 15 minutes. This is a critical step to make sure you bake out most of the liquid.
  4. In medium saucepan, sauté onion and bell pepper in two tablespoons of butter.
  5. Add in the group turkey or ground beef and cook until brown.
  6. Mix in the tomato sauce, seasonings and sweetener.
  7. Turn the burner on low and simmer for 5 minutes.
  8. Stir ricotta and shredded parmesan together to create a cheese mixture.
  9. In a 9×13 baking dish, layer the bottom with zucchini noodles.
  10. Spread the cheese mixture over the zucchini and add a layer of the meat sauce.
  11. Repeat these steps to create as many layers as you
  12. Top with mozzarella.
  13. Cover dish with foil.
  14. Bake zucchini lasagna in oven on 375 degrees Fahrenheit for 30 minutes.
  15. Remove foil after 30 minutes and cook an additional 10 minutes.
  16. Remove from oven and allow to cool for 5 minutes before serving.