2 large zucchinis, sliced lengthwise into thin strips
1 pound ground beef
1 cup marinara sauce (sugar-free)
1 cup ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
Olive oil for cooking
Directions
Preheat your oven to 375°F (190°C).
Slice the zucchinis lengthwise into thin strips using a mandoline or a sharp knife.
Lay the zucchini slices on a paper towel, sprinkle with salt, and let them sit for about 10 minutes to draw out excess moisture. Pat dry with another paper towel.
In a skillet over medium heat, add a bit of olive oil and cook the ground beef until browned. Drain excess fat.
Add the marinara sauce to the cooked beef, season with oregano, garlic powder, salt, and pepper. Let it simmer for a few minutes.
In a bowl, mix the ricotta cheese with the egg, adding a pinch of salt and pepper.
In a baking dish, spread a thin layer of the meat sauce at the bottom.
Layer zucchini slices over the sauce, followed by a layer of the ricotta mixture, and a sprinkle of mozzarella cheese.
Repeat the layers until all ingredients are used, finishing with a layer of zucchini and a generous topping of mozzarella and Parmesan cheese.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let it cool for a few minutes before slicing and serving.
Variations & Tips
For a vegetarian version, substitute the ground beef with sautéed mushrooms and spinach. You can also add layers of sliced bell peppers or eggplant for extra flavor and texture. If you’re dairy-free, try using a cashew-based cheese sauce instead of ricotta and mozzarella. To save time, prepare the meat sauce and slice the zucchini a day ahead, storing them in the fridge until you’re ready to assemble the lasagna.
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