Description
A delicious and healthy alternative to traditional lasagna, made with zucchini instead of pasta, perfect for those following the Whole30 diet.
Ingredients
Scale
- 4 medium zucchinis
- 1 lb ground beef or turkey
- 1 cup marinara sauce (sugar-free)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 egg
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips.
- In a skillet, cook the ground beef or turkey until browned. Drain excess fat.
- Add marinara sauce to the meat and simmer for 5 minutes.
- In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper.
- In a baking dish, layer zucchini strips, meat sauce, and ricotta mixture. Repeat layers.
- Top with shredded mozzarella cheese.
- Bake for 30-35 minutes until cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For a vegan option, substitute ground meat with lentils and ricotta with tofu.
- Make sure to salt the zucchini slices and let them sit to remove excess moisture.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg