Low Carb Zucchini Lasagna

Low Carb Zucchini Lasagna recipe is an Italian favorite made low carb with thinly sliced zucchini in place of pasta for a healthier, delicious low carb swap.

Prep: 30 min | Cook: 40 min | Yield: 6 servings

Ingredients

• PAM® Olive Oil No-Stick Cooking Spray
• 1 pound ground sirloin beef (90% lean), lean ground pork or ground turkey
• 1 small yellow onion, chopped
• 1/4 teaspoon crushed red pepper flakes
• 1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, drained
• 1 (8 ounce) can Hunt's® Tomato Sauce with Basil, Garlic and Oregano
• 1 1/2 teaspoons dried Italian seasoning
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon granulated sugar
• 1/4 teaspoon ground black pepper
• 2 medium zucchini (1 to 1 1/2 pounds)
• 1 (15 ounce) container whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese, divided
• 1 egg
• 2 tablespoons chopped fresh basil or Italian parsley
• 1 cup shredded whole milk mozzarella cheese

Instructions

1. Spray a large skillet with cooking spray and heat over medium heat. Add ground meat and onion to pan and cook until crumbled and brown, about 8 minutes.
2. Stir in garlic and red pepper flakes. Drain (if needed) and return to pan.
3. Stir in drained tomatoes, tomato sauce, Italian seasoning, sugar, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until sauce is thickened, 20 to 25 minutes.
4. Spray an 8 inch square baking dish with cooking spray. Heat oven to 400 degrees F.
5. Slice zucchini lengthwise into 1/8 inch thick slices, this is easiest to do with a mandoline, but you can also slice with a knife. If you lay zucchini out on an 13 x 18 inch baking sheet and it is covered completely, you know you will have enough for your layers. Season zucchini on both sides with 1 teaspoon salt. Let the zucchini sit for about 15 minutes while the sauce simmers.
6. Pat zucchini dry on both sides. Bake for 5 minutes. Remove from oven and let cool.
7. Stir together ricotta, 1/4 cup Parmesan cheese, egg and basil or parsley in small bowl.
8. Spread a couple tablespoons of sauce on the bottom of the baking dish. Cover sauce with a layer of zucchini. Spread one third of the sauce on top of zucchini and dollop half of the ricotta over the sauce. Repeat the layers.
9. Top the second layer of ricotta with remaining zucchini and spread remaining sauce over zucchini.
10. Place on baking sheet. Bake for 20 minutes, until sauce is bubbling.
11. Sprinkle mozzarella and remaining 1/4 cup parmesan cheese over lasagna and continue baking until cheese is lightly browned, 12 to 15 minutes.
12. Let zucchini lasagna stand for at least 10 minutes before cutting with a sharp knife and serving.

Nutrition

Per serving: 382 calories, 12g carbs

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.