Zucchini Lasagna

Zucchini Lasagna
An easy zucchini lasagna casserole with ground meat, onions, and tomato sauce. Keto, low carb, and gluten free.
Zucchini Lasagna


  • 20 ounces zucchini (about 2 large or 3 medium, peeling is unnecessary)
  • 1 pound extra lean ground beef (95% lean is ideal, no less than 90% to avoid a greasy wet dish)
  • 15 ounces canned unsalted tomato sauce (check the ingredients label to make sure no salt is listed)
  • 1 cup finely chopped onion (about 1 small onion)
  • 1 1/2 cups (5oz) shredded mozzarella cheese (I use low moisture part skim)
  • 1/2 cup (2.2oz) finely grated parmesan cheese (should be powder-like, finer than sand)
  • 1 tablespoon olive oil
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1/4 teaspoon ground cayenne
Zucchini Lasagna


  1. Making the meat sauce:
  2. Heat a high-sided pan over medium heat until hot (I use a 10-inch wide nonstick pan with 3-inch high sides). Add olive oil to coat the bottom of the pan. Add onions and cook until softened, about 5 minutes, stirring occasionally.
  3. Add ground beef to the pan. Cook until it's no longer pink, about 5 minutes, breaking it apart as it cooks.
  4. Add tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat as needed to maintain a simmer. Simmer for about 10 minutes to thicken the sauce, stirring frequently. The resulting sauce should be thick, easily clinging to the meat and onions; this helps reduce excess moisture in the resulting lasagna.
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