Description
A comforting low-carb twist on classic lasagna, made with zucchini ribbons, rich meat sauce, and creamy ricotta layers, baked until perfectly bubbly and golden.
Ingrédients
Scale
- 1 lb lean ground beef or Italian sausage
- 2 cups sugar-free marinara sauce
- 2 large zucchini, sliced into ribbons
- 15 oz whole milk ricotta
- 1 egg, beaten
- 2 cups shredded mozzarella
- 1/2 cup parmesan cheese
Instructions
- Brown the ground beef or sausage, then stir in the marinara sauce.
- Salt zucchini ribbons, let sit for 10 minutes, then pat dry with paper towels.
- Mix ricotta, beaten egg, and parmesan cheese until combined.
- Layer meat sauce, zucchini ribbons, ricotta mixture, and mozzarella. Repeat layers.
- Bake at 190°C for 30 minutes covered, then 10 minutes uncovered until bubbly.
Notes
Removing excess moisture from zucchini is key to avoid a watery lasagna. Let the dish rest before slicing for cleaner layers.
- Temps de préparation: 20 minutes
- Temps de cuisson: 40 minutes
- Catégorie: Plat Principal
- Méthode: Au Four
- Cuisine: Italian
Nutrition
- Portion: 1 slice
- Calories: 380
- Sucre: 5g
- Sodium: 620mg
- Graisse: 26g
- Graisse saturée: 12g
- Graisses insaturées: 11g
- Gras trans: 0g
- Glucides: 9g
- Fibres: 2g
- Protéine: 28g
- Cholestérol: 110mg