The BEST and Easiest Zucchini Lasagna: Sugar-Free and Low-Carb Delight

Prepare the Zucchini: Slice the zucchinis lengthwise into thin strips using a mandolin or a sharp knife. Place the slices on a paper towel or clean kitchen towel and lightly salt them to draw out excess moisture. Let them sit for about 10 minutes, then pat dry to remove the liquid.

Cook the Ground Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat, then stir in your pasta sauce. Let the mixture simmer for a few minutes. Set aside.

Mix the Ricotta Filling: In a mixing bowl, combine the ricotta cheese, egg, 1/2 cup of grated Parmesan, and a pinch of salt and pepper. Mix well until smooth and fully combined.

Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the reserved pasta sauce on the bottom. Layer zucchini slices on top, followed by a layer of the ground beef mixture, then a layer of the ricotta mixture. Repeat these layers until all ingredients are used, finishing with a layer of zucchini.

Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of the lasagna.

Bake: Cover the lasagna with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Serve: Allow the lasagna to cool for 5-10 minutes before slicing. Serve warm and enjoy the delicious, low-carb, sugar-free goodness!

Serving and Storage Tips:

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