Low-Carb Lasagna
Craving a hearty pasta dish without all the carbs? This easy low-carb lasagna with ground beef and zucchini is comfort food at its finest!
Servings: 4
Calories: 454kcal
Ingredients
- 2 medium zucchini (thinly sliced lengthwise)
- 1 tablespoon olive oil
- 1½ pounds ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon parsley
- ½ teaspoon salt
- 2 cups tomato sauce
- 1½ cups mozzarella cheese
- ½ cup grated Parmesan
- fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with foil.
- Place the sliced zucchini on the baking sheet and toss with oil.
- Bake the zucchini for 10 minutes or until softened and some moisture has been released.
- Meanwhile, add the beef to a skillet over medium heat. Add the garlic powder, onion powder, oregano, parsley, and salt.
- Stir, breaking the beef into smaller pieces in the pan, and cook until browned.
- Drain the excess fat from the beef, then add the tomato sauce to the skillet and stir.
- In an 8×8 baking dish, start by adding a small layer of ground beef mixture to the bottom. Next, layer on the zucchini slices.
- Add more ground beef mixture, then mozzarella cheese.
- Repeat for a total of 3 layers, then top with Parmesan cheese.
- Bake, uncovered, for 30-35 minutes or until the cheese is brown and bubbly.
Notes
This recipe is for 4 total servings of lasagna.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
To reheat, bake at 350°F until heated through.
Nutrition
Calories: 454kcal | Carbohydrates: 11.5g | Protein: 55.4g | Fat: 19.2g | Saturated Fat: 7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.4g | Trans Fat: 0.1g | Cholesterol: 123.4mg | Sodium: 1532.5mg | Potassium: 344mg | Fiber: 2g | Sugar: 6.1g | Net carbs: 9.5g