Main Dishes
Zucchini Lasagna
Description
Thinly sliced zucchini swaps in for the pasta in this low-carb Zucchini Lasagna recipe, with delicious results! With layers of meaty sauce, creamy cottage cheese, and plenty of melty mozzarella, it’s every bit as rich as the original, minus the carbs.
Ingredients
- 3 medium/large zucchini about 2 pounds
- 3 tablespoons extra-virgin olive oil divided
- 1 ½ teaspoons kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 pound lean ground beef or ground bison
- ½ teaspoon dried oregano
- 3 cloves garlic minced
- 1 (24-ounce) can prepared marinara-style pasta sauce (I like DeLallo or Rao's)
- 1 (16-ounce) container low-fat cottage cheese or part skim ricotta cheese
- 1 (10-ounce) package frozen chopped spinach thawed with excess water squeezed out
- ½ cup finely grated Parmesan divided
- 1 large egg
- 1 cup shredded part-skim mozzarella cheese or a blend of mozzarella and provolone
- ¼ cup thinly sliced fresh basil
Directions
- Cook the zucchini: Trim off the ends of the zucchini (no need to peel). Slice lengthwise into ¼-inch-thick planks (a mandolin is the best way to do this). You should have about 6 to 8 slices per zucchini. Place on a rimmed baking sheet and drizzle with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat the slices evenly.
- GRILL METHOD: Preheat an outdoor grill or indoor grill pan to medium. Lightly coat the grill with canola oil, then grill the zucchini until cooked and lightly brown, about 2 to 3 minutes per side. BROIL METHOD: Place the top oven rack about 5 inches from the upper heat element. Set the oven to broil. Divide the zucchini between two baking sheets, laying the slices in a single layer so they are not touching. (Do not line the baking sheet pans with parchment, as the paper will burn.) Broil the first sheet pan for 5 to 8 minutes, or until the zucchini slices are lightly browned. Repeat with the second sheet pan. Once the zucchini is broiled or grilled, let cool slightly, then gently pat dry to remove excess moisture. Turn the oven to 350 degrees F.
- In a large skillet heat the remaining 1 tablespoon oil over medium-high heat. Add the beef, ½ teaspoon kosher salt, and oregano. Cook, breaking apart the meat, until it is browned and cooked through, about 5 to 7 minutes. Stir in the garlic and let cook 30 seconds.
- Remove the pan from the heat. Add the pasta sauce and stir to combine.
