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Exploring the world of healthy eating doesn't mean sacrificing flavor or comfort. One of the best ways to enjoy a classic dish while keeping it nutritious is by incorporating vegetables in creative ways. In this article, we will delve into the savory goodness of a Zucchini Lasagna Bake, a low-carb alternative to traditional lasagna that satisfies cravings without the guilt. This dish is perfect for families looking to enjoy a wholesome meal while reaping the benefits of fresh vegetables.

Low-Carb Zucchini Lasagna Bake

Discover a healthier take on a beloved dish with this Zucchini Lasagna Bake! This recipe transforms traditional lasagna by using zucchini strips as a low-carb pasta substitute, making it perfect for anyone looking to eat nutritious meals without sacrificing flavor. Packed with fresh ingredients like ground meat, rich tomatoes, and a delightful cheese blend, this dish offers all the comfort of classic lasagna while boosting your vegetable intake. Enjoy a guilt-free family meal that’s both satisfying and delicious!
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Ingredients
  

4 medium zucchinis, sliced lengthwise into thin strips

1 pound ground beef (or ground turkey)

1 small onion, diced

3 cloves garlic, minced

1 can (15 oz) crushed tomatoes

1 can (6 oz) tomato paste

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon salt

½ teaspoon black pepper

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil, for garnish (optional)

Instructions
 

Preheat and Prepare Zucchini: Preheat your oven to 375°F (190°C). Using a mandoline or a sharp knife, slice the zucchinis into 1/4-inch thick strips. Lay them on paper towels and sprinkle lightly with salt. Let them sit for about 10-15 minutes to draw out excess moisture, then pat dry.

    Cook the Meat: In a large skillet over medium heat, add the ground beef and diced onion. Cook until the meat is browned, breaking it up with a spatula as it cooks. Once the meat is browned, add the minced garlic and continue to cook for another 1-2 minutes.

      Add Tomatoes and Seasoning: Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally.

        Prepare Cheese Mixture: In a bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix well and set aside.

          Assemble the Lasagna: In a greased 9x13 inch baking dish, spread a thin layer of the meat sauce at the bottom. Place a layer of the zucchini strips over the sauce. Add half of the ricotta cheese mixture, then another layer of meat sauce. Repeat the layers, ending with a final layer of zucchini, followed by the remaining meat sauce on top.

            Top with Cheese: Evenly spread the remaining mozzarella and Parmesan cheese over the top of the lasagna.

              Bake: Cover the dish with aluminum foil (to prevent the cheese from burning) and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

                Cool and Serve: Once baked, remove from the oven and let it cool for about 10 minutes. Garnish with fresh basil if desired, then slice, serve, and enjoy your low-carb zucchini lasagna bake!

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings