Sugar-Free Zucchini Lasagna
Indulge in the wholesome flavors of this Sugar-Free Zucchini Lasagna, a low-carb, guilt-free twist on the classic Italian dish! Made with thinly sliced zucchini instead of pasta, this comforting casserole is layered with rich, savory ground beef or turkey, a luscious ricotta-Parmesan blend, and a perfectly seasoned homemade tomato sauce—all free of added sugars. Topped with golden, bubbling mozzarella, this lasagna is the ultimate healthy dinner option that's both keto-friendly and packed with fresh, wholesome ingredients. It's an excellent way to sneak in extra veggies while enjoying the comforting flavors of traditional lasagna! Easy to prepare in just over an hour, this recipe serves six, making it perfect for family meals or meal prep.
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Recipe Information
Ingredients
- 3 medium-sized Zucchini
- 1 pound Ground beef or ground turkey
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 28 ounces Crushed tomatoes, no sugar added
- 2 tablespoons Tomato paste, no sugar added
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Part-skim ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 large Egg
- 2 cups Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Slice the zucchini lengthwise into thin strips about 1/8 inch thick. Lay the slices on paper towels, sprinkle with a little salt, and let them sit for 15 minutes. This helps to draw out excess moisture. Pat them dry with a clean paper towel.
In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for 1 more minute.
Add the ground beef or turkey to the skillet and cook until browned, breaking it apart with a spatula as it cooks. Drain any excess fat if necessary.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Lower the heat and let the sauce simmer for 10-15 minutes to thicken, stirring occasionally.
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, and chopped parsley. Mix well and set aside.
In a 9x13-inch baking dish, spread a small amount of the meat sauce on the bottom as a base layer.
Place a layer of zucchini slices over the sauce, ensuring they overlap slightly.
Spread a layer of the ricotta mixture over the zucchini, followed by a layer of meat sauce. Sprinkle a small amount of shredded mozzarella on top.
Repeat the layering process (zucchini, ricotta mixture, meat sauce, and mozzarella) until all ingredients are used, finishing with a top layer of mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese on top is golden and bubbly.
Let the lasagna rest for 5-10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 11136 mg | 484% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 82.9 g | ||
| Protein | 182.9 g | 366% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3019 mg | 232% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4715 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
