I have seen a ton of recipes for this on Pinterest lately. The idea of zucchini instead of noodles in lasagna sounded brilliant. The only thing I didn’t like about the recipes that I found is that the majority of them said to leave the slices of zucchini in a colander covered in salt to remove some moister from the zucchini. This idea sounds good in theory, but this method also adds a ton of salt to the recipe. I decided to slice up the zucchini in the morning and then wrap them in many paper towels to remove the liquid. I think this trick works much better and leaves all the salt out of the recipe. This is a great way to enjoy this italian meal with all the flavor and low in carbs.
Ingredients:
- 1 tablespoon Olive Oil
- 3 cloves Garlic, diced
- 2lbs Lean Ground Beef
- Marinara Sauce, one full recipe
- 32oz container of Ricotta
- 3 eggs
- 1 tablespoon Dried Parsley
- 16 thin slices of Mozzarella
- 1 cup shredded Pizza Cheese (a mixture of mozzarella, cheddar, and provolone)
- 3 medium Zucchini, sliced in thin strips and wrapped in paper towels to remove excess moisture.
- Pre-heat oven to 375°f
- In a skillet cook the ground beef and garlic in the olive oil. Stir constantly to make sure the ground beef cooks in small pieces.
- Add the marinara sauce. Cook on low while setting up the rest of the ingredients.
- In a bowl combine ricotta, eggs, and parsley. Mix well.
- Put 1/3rd of the meat sauce in the bottom of a lasagna pan.
- Top with the zucchini slices.
- Top with half of the ricotta mixture.
- Top with mozzarella slices.
- Repeat steps 4-7 again.
- Top with the last of the meat sauce and then top with the shredded cheese.
- Bake for one hour until cheese is golden brown on top.
- Remove from the oven and let it rest for 10 mins before cutting and serving. Enjoy!
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