“A low-carb, gluten-free twist on classic lasagna that layers zucchini noodles with rich meat sauce, creamy ricotta, and melty cheese for a dish that’s both comforting and nutritious.”
Ingredients
For the Zucchini Noodles:
3 large zucchinis, sliced into thin strips using a mandoline or vegetable peeler
1 teaspoon salt (to draw out moisture)
For the Meat Sauce:
1 lb ground beef or turkey
1 medium onion, finely chopped
3 cloves garlic, minced
1 (24 oz) jar marinara sauce (choose your favorite)
1 teaspoon Italian seasoning
Salt and black pepper, to taste
For the Ricotta Mixture:
1 cup ricotta cheese
1 egg
1/4 cup grated Parmesan cheese
1/4 cup fresh basil, chopped (optional)
For the Topping:
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions
Step 1: Prepare the Zucchini Noodles
Slice the zucchinis into thin, lasagna-style strips.
Lay the slices on paper towels, sprinkle with salt, and let sit for 20–30 minutes to draw out excess moisture.
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