Description
Zucchini replaces pasta in this cheesy, protein-packed lasagna with meat sauce, A blood-sugar-friendly comfort food that delivers 32g of protein per serving and the layered richness of the real thing, without the glucose spike.
Ingredients
- 3 to 4 large zucchini, sliced into 1/4-inch coins
- 2 teaspoons salt (for the zucchini)
- 1 lb ground beef
- 1 can (6 oz) tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 jar (24 oz) marinara sauce
- 1 can (15.5 oz) diced tomatoes, drained
- 15 oz whole milk ricotta
- 1 egg
- 1 cup grated parmesan
- 10 oz frozen spinach, thawed and very well squeezed (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups shredded low-moisture mozzarella, divided
- Fresh basil for serving *optional
Instructions
- Slice zucchini into 1/4-inch coins, toss with salt, and lay in a single layer across two paper towel lined baking sheets. Let rest for 20 minutes while you prep the other ingredients.
- Once the zucchini have released a good bit of moisture and look wet, press them firmly with another layer of paper towels to remove as much moisture as possible before building your lasagna. Don't be afraid to really press them to get them dry.
- Preheat oven to 400°F.
- Brown ground beef in a large pot over medium high heat. Drain excess fat. Add tomato paste, garlic powder, and Italian seasoning and stir into the meat, cooking for 1 to 2 minutes. Add marinara and drained diced tomatoes. Stir to combine and simmer for around 15 minutes until the sauce is thickened.
- In a large bowl combine ricotta, egg, parmesan, spinach, salt, and pepper. Mix until well combined. The spinach needs to be defrosted and very well squeezed before it goes in. Wrap it in a clean kitchen towel and wring thoroughly, press through a fine mesh strainer, or squeeze by hand. Frozen spinach holds more water than you would expect.
- Spread 1 cup of meat sauce across the bottom of a 9x13 baking dish. Layer in half the zucchini coins, half the ricotta mixture, one-third of the mozzarella, and half the remaining meat sauce. Repeat with remaining zucchini, ricotta mixture, and another third of mozzarella, then top with remaining meat sauce.
- Bake uncovered for 30 minutes. Remove from oven, scatter remaining mozzarella on top, and bake for another 10 minutes until the cheese is melted and just bubbling at the edges.
- Rest for 10 minutes before slicing. Garnish with fresh basil if you like and serve.
Notes
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or covered in a 350°F oven until warmed through. This lasagna is just as good, maybe better, the next day.
Nutrition
- Serving Size: 1
- Calories: 339
- Sugar: 5.5 g
- Sodium: 1354.1 mg
- Fat: 17.8 g
- Carbohydrates: 13.4 g
- Fiber: 2.5 g
- Protein: 32.1 g
- Cholesterol: 109.3 mg
