Zucchini Lasagna
Looking for a healthy, low-carb version of a classic lasagna? This delicious zucchini lasagna recipe is a must! This dish is perfect for anyone looking to cut down on carbs or just looking for a new and exciting way to enjoy lasagna.
Equipment
- 9 x 13 bakin dish
- food processor with slicer, optional
- small mixing bowl
- sauce pan
Ingredients
- 1 lbs. ground beef
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 32 ounces crushed tomatoes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon dried basil
- 1 teaspoon dried oregano
- 3 Tablespoon dried parsley, divided
- 2-3 small zucchinis, thinly sliced
- 12 ounces cottage cheese
- ¼ cup parmesan cheese, grated
- 3 cups mozzarella cheese, shredded
Instructions
- Brown meat in with onion and garlic powders. Drain.
- Add tomatoes, basil, oregano, parley and pepper. Simmer for 1 hour until thickened.
- Combine cottage cheese, parsley and Parmesan cheese.
- Spread a little sauce on the bottom of 9x13 baking dish.
- Layer half the zucchini, half the cottage cheese mixture, half the mozzarella and half the meat.
- Repeat layers.
- Bake at 375 degrees for 40-45 minutes.
- Let stand 10-15 minutes before cutting.
Notes
- I get about 3 small zucchini and that usually covers the lasagna. I throw them into my food processor and slice them up pretty thin. I think if they were big slices, they might not get soft enough when you cook it. Thin slices are the way to go!