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In recent years, low-carb diets have surged in popularity, becoming a go-to choice for many individuals seeking to lose weight, improve overall health, or simply maintain a balanced lifestyle. These diets limit carbohydrate intake, focusing instead on foods rich in protein and healthy fats. As a result, many traditional recipes are being reimagined with low-carb alternatives that still deliver on flavor and satisfaction. One such dish that has gained attention is the Zesty Low-Carb Zucchini Lasagna Bake—a wholesome and flavorful alternative to the beloved classic lasagna.

Low-Carb Zucchini Lasagna Bake

Discover a healthier twist on a classic with this Zesty Low-Carb Zucchini Lasagna Bake. Perfect for low-carb diets, this recipe replaces traditional pasta with sliced zucchini, maintaining all the comforting layers you love while cutting carbs. Packed with flavor from rich meat sauce, creamy cheeses, and fresh herbs, it's both nutritious and satisfying. Ideal for weight loss or anyone wanting a delicious, wholesome meal. Try it for a guilt-free indulgence!
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Ingredients
  

3 medium zucchinis, sliced thinly lengthwise

1 lb ground turkey or beef

1 small onion, finely chopped

3 cloves garlic, minced

1 can (15 oz) crushed tomatoes

1 can (6 oz) tomato paste

1 tsp dried oregano

1 tsp dried basil

1/2 tsp red pepper flakes (optional)

Salt and pepper to taste

2 cups ricotta cheese

1 egg

2 cups shredded mozzarella cheese (divided)

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish (optional)

Instructions
 

Prepare the Zucchini: Preheat your oven to 375°F (190°C). Using a mandoline or sharp knife, slice the zucchinis lengthwise into thin strips and lay them flat on paper towels. Sprinkle lightly with salt and let them sit for about 15 minutes to draw out moisture.

    Cook the Meat Sauce: In a large skillet over medium heat, add ground turkey or beef. Cook until browned, breaking it apart with a spatula. Drain excess fat if necessary. Add chopped onion and cook for another 3-4 minutes until translucent. Stir in minced garlic and cook for an additional minute.

      Add Tomatos and Seasoning: Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.

        Prepare the Cheese Mixture: In a mixing bowl, combine ricotta cheese, egg, and 1 cup of mozzarella cheese. Mix until well combined and season lightly with salt and pepper.

          Assemble the Lasagna: In a greased 9x13 inch baking dish, layer half of the zucchini slices evenly across the bottom. Spread half of the meat sauce over the zucchini. Spoon half of the ricotta mixture on top and spread it evenly. Repeat the layers starting with the remaining zucchini, followed by the meat sauce, and finally the ricotta mixture.

            Top with Cheese: Sprinkle the remaining mozzarella and grated Parmesan cheese evenly over the top layer.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

                Serve: Let the lasagna sit for about 10 minutes before slicing. Garnish with fresh basil leaves if desired. Enjoy your delicious low-carb lasagna!

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6