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Ribbon Zucchini Lasagna
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Ribbon Zucchini Lasagna

Recipe by Denise Roden
0.0 from 0 votes
Course: Lunch, DinnerCuisine: Italian

This recipe is rich and full of great flavor. In order to cut down on the moisture from the zucchini, I ribbon cut it on my Spiralizer which took out the core and I also used small zucchini. Great for a low-carb dinner.

Servings

8

servings
Prep time

30

minutes
Cooking time

50

minutes
Calories

379

kcal

Ingredients

  • 1 pound of ground beef

  • 4 small zucchini, ribbon

  • 15.5 ounces marinara sauce, Rao's

  • 8 ounces of ricotta cheese

  • 1 cup shredded parmesan cheese, 1/4 cup reserved

  • 8 ounces of mozzarella, I used 6 BelGioioso thin slices

  • 1 egg

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 tablespoon Italian Seasoning

  • 1 tablespoon Basil

Directions

  • Preheat oven to 400 degrees.
  • Break down the ground beef and sprinkle with the 1/2 teaspoon of salt and fry. Remove from heat and strain.
  • Return to the pan and add in the marinara sauce, stirring to combine. Remove from heat and set to the side.
  • Cut off the ends of the zucchini and turn it into ribbons using the spiralizer.
  • Using a medium bowl, combine the ricotta, 3/4 cup of parmesan, egg, pepper and Italian seasoning.
  • Spread 1/2 cup of the meat sauce on the bottom of a 7x11 casserole dish. Then layer with zucchini ribbons.
  • Top the zucchini with another 1/2 cup of the meat sauce. The layer with 1/2 cup of the ricotta mixture and 6 slices of mozzarella. 3 on the top row and 3 on the bottom row.
  • Repeat the above layer.
  • Top with the remaining 1/4 cup of parmesan cheese and sprinkle with the basil.
  • Bake at 400 degrees for 50 minutes.

Notes

  • Yields - 8 servings - 379 calories, 26.5g fat, 604mg sodium, 7.3g carbs, 1.1g fiber, 6.2g net carbs, 3.1g sugar and 27.6g protein.
  • If there is too much water from the zucchini, try patting it down with a napkin before you assemble the lasagna.

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