Best Low Carb Zucchini Lasagna South Beach Friendly Recipes

LOW CARB ZUCCHINI LASAGNA

Steps:

• Preheat your oven to 375 degrees f.
• Lightly spray a rectangle baking dish with avocado oil and line a large, flat baking sheet with parchment paper. I used a STAUB Ceramic Rectangular Baking Dish 11" X 8" for this recipe. If you'd like to double this recipe up, I'd recommend using a 13" × 9".
• Arrange your zucchini slices onto your prepared flat bakkng sheet, without overlapping. Sprinkle zucchini with sea salt and pepper.
• Bake zucchini in your preheated oven for 8-10 minutes; Depending on their thickness, the slices should become slightly tender and release most of the moisture.
• Once the zucchini slices are ready, use a paper towel to pat them dry and absorb as much moisture as possible.
• Heat a large skillet over medium heat and spray with a touch of oil.
• Add in your ground meat and cook, breaking up the meat with a wooden spatula, for about 6-8 minutes.
• Stir in the marinara sauce, garlic and seasonings. Allow sauce to simmer over medium-low heat until thickened, about 15 minutes.
• Meanwhile, in a small bowl, combine the ricotta, 2/3 cup of shredded mozzarella, the egg and chopped fresh basil. Season with a pinch of sea salt and pepper and stir well to combine.
• To assemble your lasagna, spread a big spoonful of meat sauce onto the bottom of your baking dish.
• Arrange a layer of zucchini slices evenly over the sauce, and top them with a thin layer of cheese mixture. Continue with a layer of meat sauce, then zucchini, then cheese; alternating so on - until all your ingredients are assembled.
• Sprinkle the top with remaining mozzarella cheese.
• Bake in your preheated oven until bubbly and melty, for about 20-25 minutes.
• Garnish with additional fresh basil if desired, then serve.

ULTIMATE LOW-CARB ZUCCHINI LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
• Pat dry zucchini slices with a paper towel to get rid of excess moisture.
• Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
• Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
• Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

LOW CARB ZUCCHINI LASAGNA (SOUTH BEACH FRIENDLY)

Steps:

• Brown and drain ground beef. Chop spinach fine, grate 1/2 of 1 zucchini, mince garlic clove and add all three to beef. Add one jar spagehetti sauce and cook untill veggies are done. Add second jar and then turn off heat. Slice remaining zucchini lengthwise into 1/4 inch slices. Combine ricotta cheese, egg and parsley in a seperate bowl, set aside.
• Preheat oven to 400 degrees. Pour about 2 cups of the sauce you have just prepared into the bottom of a 9x13 pan (I prefer a glass pan).
• Layer 1/2 of the zucchini slices over sauce;.
• Spread 1/2 of the ricotta mixture on zucchini slices;.
• Sprinkle 1/2 of the mozzarella and parmesean cheeses over ricotta;.
• Spread 2 cups sauce over this.
• Repeat steps 3 - 6 using remaining ingredients.
• Cover with foil and place on foil lined cookie sheet to catch any drips.
• Bake 1 hour at 400 degrees. Can remove foil and cook an additional 10 minutes, if desired.

ZUCCHINI LASAGNA (LASAGNE) - LOW CARB

Steps:

• Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
• Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
• In small bowl slightly beat egg.
• Add cottage cheese, half of shredded cheese and flour.
• In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
• Bake uncovered at 375 degrees F for 30 minutes.
• Sprinkle with remaining cheese. Bake 10 minutes longer.
• Let stand 10 minutes before serving.