Low Carb Hearty Lasagna Without all the Regret
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Bake 30 Minutes at 350° Broil 3 Minutes
INGREDIENTS
DIRECTIONS
Preheat the oven to 350° fahrenheit.
Chop one yellow onion and mince about 3 garlic cloves. (Minced garlic from a jar will work equally as well; You can use about 2 tablespoons instead.)
Add cooking oil, chopped onion, and minced garlic to a pot and sauté until translucent.
While aromatics are sautéing, thinly slice the zucchinis into flat strips, then set aside.
Add ground beef to the pot. Increase heat, and cook until brown. Drain excess fat and return pot to the stove.
Reduce heat to a simmer and add crushed tomatoes, salt, Italian seasoning, and crushed red pepper.
Mince fresh basil. Set aside a small portion for garnish at the end. Add the remaining basil to the sauce mixture and turn off heat.
Begin layering your lasagna in a casserole/lasagna dish in the order: sauce, zucchini, ricotta. Repeat that order 2-3 times, until you've run out of ingredients.
Top with shredded mozzarella.
Bake for 30 minutes at 350° fahrenheit.
Broil for 2-3 minutes or until the top is golden brown.(Keep a close eye on the lasagna during this stage, because it is very easy to burn the cheese.)
Remove lasagna from the oven, garnish with the remaining basil, and let stand for about 20 minutes.
Cut, serve, and enjoy.
TIPS:
- Because zucchini is not absorbent like pasta, you don't want your sauce to be too runny.
- You can use marina sauce instead of crushed tomato (if you already have that in your pantry), BUT you may need to cook some of the moisture out if. If you're already grocery shopping for this recipe then stick to crushed tomato because it is usually thicker.
- Feel free to use any type of onion you already have in the house. If you're already grocery shopping for this recipe then stick to a yellow onion because of it's sweet flavor.
- You can use any type of garlic you already have in the house. Fresh garlic cloves or minced garlic from a jar with work equally as well.
- Fresh basil is always more tasty, but you can certainly use dried basil in the sauce and skip the garnish.
Serving Size 1 slice
Servings 9
Ingredients
Directions
Preheat the oven to 350° fahrenheit.
Chop one yellow onion and mince about 3 garlic cloves. (Minced garlic from a jar will work equally as well; You can use about 2 tablespoons instead.)
Add cooking oil, chopped onion, and minced garlic to a pot and sauté until translucent.
While aromatics are sautéing, thinly slice the zucchinis into flat strips, then set aside.
Add ground beef to the pot. Increase heat, and cook until brown. Drain excess fat and return pot to the stove.
Reduce heat to a simmer and add crushed tomatoes, salt, Italian seasoning, and crushed red pepper.
Mince fresh basil. Set aside a small portion for garnish at the end. Add the remaining basil to the sauce mixture and turn off heat.
Begin layering your lasagna in a casserole/lasagna dish in the order: sauce, zucchini, ricotta. Repeat that order 2-3 times, until you've run out of ingredients.
Top with shredded mozzarella.
Bake for 30 minutes at 350° fahrenheit.
Broil for 2-3 minutes or until the top is golden brown.(Keep a close eye on the lasagna during this stage, because it is very easy to burn the cheese.)
Remove lasagna from the oven, garnish with the remaining basil, and let stand for about 20 minutes.
Cut, serve, and enjoy.
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