You Ll Never Miss the Noodles Lasagna
Dive into the irresistible flavors of "You’ll Never Miss the Noodles Lasagna," a low-carb, gluten-free twist on the classic comfort dish. Crafted with thinly sliced zucchini in place of traditional pasta, this hearty lasagna delivers layers of perfectly seasoned ground beef, creamy ricotta, and a savory trio of mozzarella, Parmesan, and marinara sauce. Time-saving prep techniques like salting and patting dry the zucchini ensure a lasagna that’s rich and flavorful without being watery. Baked until the cheese is golden and bubbly, this dish is perfect for family dinners or meal prepping, offering all the indulgence of lasagna without the guilt. Serve it with a crisp side salad or garlic bread for a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 pound ground beef
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchinis lengthwise into thin, even slices (about 1/8 inch thick). Use a mandoline slicer for best results.
Lay the zucchini slices on a baking sheet lined with paper towels. Sprinkle lightly with salt and let sit for 10 minutes to draw out excess moisture. Pat dry with additional paper towels to ensure the lasagna won’t be watery.
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess grease.
Stir marinara sauce, garlic powder, onion powder, oregano, basil, salt, and black pepper into the cooked ground beef. Simmer for 5 minutes and set aside.
In a medium mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, and the egg. Stir until well blended.
Spread a thin layer of the meat sauce at the bottom of a 9x13-inch baking dish.
Layer zucchini slices on top to cover the sauce.
Spread a third of the ricotta cheese mixture on top of the zucchini slices, then add another thin layer of meat sauce.
Repeat the layering process (zucchini, ricotta mixture, meat sauce) until all ingredients are used, ending with a layer of meat sauce on top.
Sprinkle the remaining shredded mozzarella cheese evenly over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.1 g | 294% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1042 mg | 347% | |
| Sodium | 14148 mg | 615% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 65.2 g | ||
| Protein | 224.0 g | 448% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4532 mg | 349% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3360 mg | 71% | |
*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.
