Ground Beef Zucchini Lasagna
FROM MY RECIPE BOX: Clients are almost always asking for lower carb options, and while I always encourage eating a moderate amount of carbohydrates for a balanced diet, this Ground Beef Zucchini Lasagna fits the low carb bill, and also adds some veggies (yay fiber!), so it’s a win-win!
Ground Beef Zucchini Lasagna
Ground Beef Zucchini Lasagna
Ingredients:
1 lbs ground beef, I use 85/15 for flavor, organic if possible
2 medium/large zucchini
25 oz. jar marainra sauce
1 cup part skim ricotta
1 cup shredded mozzarella
italian seasoning, salt & pepper, to sprinkle between layers
Directions:
PREHEAT THE OVEN TO 400 DEGREES FAHRENHEIT AND GREASE AN 8X8 BAKING DISH.
BROWN THE GROUND BEEF over medium heat, Breaking up into smaller pieces, until no pink remains.
WHILE THE beef IS BROWNING, USE A MANDOLIN TO CUT THE ZUCCHINI INTO THIN SLICES (THEY DON’T NEED TO BE PERFECT!).
PLACE A SMALL AMOUNT OF MARINARA ON THE BOTTOM OF YOUR BAKING DISH THEN START LAYING DOWN ZUCCHINI SLICES IN AN EVEN LAYER. TOP WITH 1/3RD OF THE GROUND beef, 1/3RD of the ricotta, 1/4 of the mozzarella, a sprinkle of salt, pepper and italian seasoning. Repeat starting with marinara. When you get to the last layer of ground beef, top with cheeses, a layer of zucchini then marinara. Top with remaining mozzarella cheese.
BAKE FOR 35 MINUTES OR UNTIL ZUCCHINI HAS REACHED YOUR PREFERRED DONENESS!
Did you try it? Tag @thewellfedguide in your pics!
You might like...
