Zucchini No-Noodle Lasagna – This low-carb lasagna swaps noodles for thinly sliced zucchini, layered with a rich meat sauce and creamy cheese. It’s keto-friendly, hearty, and full of flavor! 
Ingredients:
For the Zucchini Layers:
- 3 large zucchinis (sliced lengthwise into thin strips)
- Salt (for removing moisture)
For the Meat Sauce:
- 1 lb ground beef or ground turkey
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 1/2 cups marinara sauce (sugar-free for keto)
- 1 tsp Italian seasoning
- Salt & pepper to taste
For the Cheese Mixture:
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 tsp dried basil or Italian seasoning
- 2 cups shredded mozzarella cheese
Instructions:
1. Prep the Zucchini:
Lay zucchini slices on a paper towel, sprinkle with salt, and let sit for 15-20 minutes to remove excess moisture. Pat dry with another paper towel before using.
2. Make the Meat Sauce:
In a skillet over medium heat, cook ground beef until browned. Add onion and garlic, cooking until softened. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5-10 minutes, then set aside.
3. Make the Cheese Mixture:
In a bowl, combine ricotta cheese, egg, Parmesan, and dried basil. Stir until smooth.
4. Assemble the Lasagna:
Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom. Layer zucchini slices on top, followed by a layer of ricotta mixture, then a sprinkle of mozzarella. Repeat layers until ingredients are used, finishing with mozzarella on top.
5. Bake:
Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 15-20 minutes, or until the cheese is bubbly and golden.
6. Serve:
Let cool for 10 minutes before slicing. Garnish with fresh basil if desired.
This Zucchini Lasagna is comforting, cheesy, and a perfect low-carb twist on the classic! 