Zucchini Noodle Lasagna
This recipe is a great low-carb alternative to traditional lasagna and is packed with flavor!
Ingredients:
* 3 medium zucchinis
* 1 lb ground beef (or turkey)
* 1 cup ricotta cheese
* 1 cup shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
* 1 egg
* 2 cups marinara sauce (store-bought or homemade)
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* Salt and pepper to taste
* Olive oil for cooking
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis lengthwise into thin strips (about 1/4 inch thick) using a mandoline or a sharp knife.
3. Lay the strips on paper towels, sprinkle with salt, and let them sit for about 15-20 minutes to draw out excess moisture.
4. Pat dry with more paper towels.
5. In a large skillet, heat a drizzle of olive oil over medium heat.
6. Add the minced garlic and sauté for about 1 minute until fragrant.
7. Add the ground beef and cook until browned, breaking it apart with a spatula.
8. Drain any excess fat.
9. Stir in the marinara sauce, oregano, basil, salt, and pepper.
10. Simmer for about 5 minutes.
11. In a bowl, combine the ricotta cheese, egg, half of the Parmesan cheese, salt, and pepper.
12. Mix until well combined.
13. In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom.
14. Layer zucchini noodles over the sauce, then add half of the ricotta mixture, followed by a layer of meat sauce, and a sprinkle of mozzarella cheese.
15. Repeat the layers: zucchini noodles, ricotta mixture, meat sauce, and mozzarella cheese.
16. Finish with a final layer of zucchini noodles, topped with the remaining meat sauce and mozzarella cheese.
17. Sprinkle the remaining Parmesan cheese on top.
18. Cover the dish with aluminum foil and bake for 25 minutes.
19. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
20. Let the lasagna cool for about 10 minutes before slicing. This will help it hold its shape.
Enjoy your Zucchini Noodle Lasagna!