Zucchini Lasagna
This zucchini lasagna recipe uses zucchini slices instead of traditional noodles to create a low-carb, gluten-free, and delicious lasagna!
Ingredients
Sauce and Zucchini Preparation
- 24 oz jar tomato sauce
- 2 Tbsp tomato paste
- 1/2 lb ground Italian sausage
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1 spray cooking oil
Cheese Layer
- 32 oz whole milk ricotta cheese liquid drained off top
- 2 cups mozzarella shredded
- 3 cloves garlic minced
- 2 Tbsp Italian seasoning
- 2 large eggs
- 1/2 tsp black pepper freshly cracked
- 1 tsp sea salt
Instructions
Preparation
- Preheat oven to 350℉. Prepare zucchini and sprinkle with salt.
- Combine ricotta, mozzarella, garlic, seasoning, eggs, pepper, and salt in a processor.
- Bake zucchini slices to dehydrate slightly.
Assembly and Baking
- Brown Italian sausage, then add tomato sauce and paste.
- Assemble layers with zucchini, cheese mixture, and sauce.
- Bake for 35-40 minutes. Broil to brown cheese.
Notes
This zucchini lasagna uses zucchini slices instead of noodles to create a low-carb lasagna.
Let cool before serving to ensure proper slicing.
Best served with fresh salad or garlic bread.
Let cool before serving to ensure proper slicing.
Best served with fresh salad or garlic bread.