No-Noodle Zucchini Lasagna

This No-Noodle Zucchini Lasagna is a lighter, low-carb twist on traditional lasagna. Instead of pasta noodles, thinly sliced zucchini layers alternate with rich meat sauce and creamy ricotta cheese, making it a delicious and healthy comfort food option.

Ingredients:

• 3 medium zucchinis, thinly sliced lengthwise

• 1 pound ground beef

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 (24 ounce) jar marinara sauce

• 1 (15 ounce) container ricotta cheese

• 1 egg

• 2 cups shredded mozzarella cheese, divided

• 1/4 cup grated Parmesan cheese

• 2 teaspoons dried Italian seasoning

• Salt and pepper to taste

• Olive oil

Directions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until softened.

3. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until browned. Drain excess fat. Stir in marinara sauce and simmer for 5 minutes.

4. In a bowl, combine ricotta cheese, egg, and half of the mozzarella cheese. Mix well.

5. To assemble, spread a thin layer of meat sauce in the bottom of the baking dish. Layer zucchini slices over the sauce, then spread half of the ricotta mixture over zucchini, followed by more meat sauce. Repeat layers, ending with meat sauce.

6. Sprinkle remaining mozzarella and Parmesan cheese on top.

7. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, or until cheese is bubbly and golden.

8. Let cool for 10 minutes before serving.
   
   

Nutritional Information (per serving):

• Calories: Approximately 320

• Protein: 28g

• Fat: 18g

• Carbohydrates: 10g

• Fiber: 3g

• Sugar: 6g

• Sodium: 650mg