I have been craving a yummy Italian dish for some time now. Obviously, as a low carb eater, pasta is WAY off limits. My friend Cori recently made a baked ziti dish with zucchini as the pasta substitute, so I decided to do the same thing and make lasagna. This recipe will make 8-10 servings in a 9×17″ pan.
- 4 large zucchini, sliced lengthwise, about 1/4″ thick (note the photo above)
- 32 oz container of ricotta cheese
- 1 lb shredded mozzarella cheese
- 3 tbsp grated parmesan cheese
- 2 eggs, beaten
- 1 tbsp Garlic Powder
- 2 tsp Italian Seasoning
- 1-1.5 lbs Italian sausage (or ground beef/turkey if you prefer)
- 24 oz jar of sauce (Or make your own. I used Newman’s Own marinara)
- Foil or parchment paper
Preheat the oven to 250 degrees. Slice the zucchini and lay them out on a lined baking sheet (foil or parchment should be fine). Bake the zucchini at in a low temp oven for approximately 30 minutes until they start to brown slightly and are a little less moist.
In the meantime, start browning your meat. Cook thoroughly, drain any grease, add the sauce and heat through. Set aside.
In a medium-sized bowl, add the ricotta, eggs, parmesan, and seasonings…mix well. Shred your mozzarella separately if you did not purchase it already shredded. You are now ready to assemble your lasagna. Heat your oven to 350 degrees.
Spoon 1/3 of the sauce mixture into the bottom of a 9×17″ pan. Layer in 1/3 of the baked zucchini slices. Top with 1/2 of the ricotta mixture and spread it evenly. Add a layer of 1/3 of the mozarella cheese. Repeat. Add a final layer of sauce and zucchini.
Cover and bake for 30 minutes. Sprinkle the remaining mozzarella on top; let it melt and start to lightly brown (approximately 10 minutes). Remove the lasagna from the oven and let it rest for 15 minutes before slicing.
The verdict: DELICIOUS! My entire family rated it five stars…even my picky eaters.