Low Carb Zucchini Lasagna

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5 from 2 votes

Low carb doesn't have to be boring, this zucchini lasagna proves it!

Prep Time30

Cook Time1

Total Time1 30

Course: Main Dish

Cuisine: Italian

Servings: people

Calories: 384kcal

Author: Hilda Sterner

Ingredients

3 lbs zucchini (extra large)
2 tsp. salt (divided)
1 lb. ground beef
3 links Italian Sausage (casing removed)
1 medium onion (chopped)
4 cloves garlic (minced)
½ medium green pepper (chopped)
½ cup sliced mushrooms (chopped)
1 teaspoon dried oregano
½ tsp black pepper
1 teaspoon dried basil
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper
2 14.5 oz cans chopped stewed tomatoes
¼ cup red wine
2 tablespoon tomato paste
cooking spray
3 tablespoon parmesan cheese
7 cups mozzarella cheese

Instructions

Wash zucchini and slice off ends. Slice into long strips using the thick setting (⅛”) on a mandolin.
Place zucchini slices over a napkin-covered baking sheet. Sprinkle with 1 tsp. salt and set aside to allow the zucchini to release it’s moisture.
Meanwhile, add the ground beef and sausage to a large, deep pan. Break up the sausage with a wooden spoon as you stir and cook the meat over medium heat. Add the onion, garlic, bell pepper and mushrooms, along with all the herbs and spices. Cook until the meat is no longer pink.
Empty two cans of stewed tomatoes into a blender and pulse until liquified. Pour the liquified stewed tomatoes over the meat and vegetables, along with the red wine and tomato paste. Stir, then simmer over low heat for 30 minutes.
While the sauce is simmering, blot out the liquid off of the zucchini slices with additional paper-towels. Brown the zucchini strips on both sides and set aside.
Preheat oven to 350 degrees F. Spray a large skillet with non-stick cooking spray. Pour ½ cup of sauce on the bottom of a 9” x 13” baking dish. Cover the bottom of the pan with a layer of zucchini strips.
Top the zucchini with 1 tablespoon parmesan cheese, followed by 2½ cups of mozzarella cheese and 2 cups of sauce. Repeat these steps one more time.
Add the third layer of zucchini, followed by the remaining sauce. Cover with foil and bake in the oven for 30 minutes.
Remove lasagna from the oven and raise the oven temperature to 375 degrees.
Top the lasagna with the remaining mozzarella cheese and 1 tablespoon parmesan cheese and place back in the oven, uncovered, for an additional 20 minutes. Allow to set for 15 minutes or so, before serving.

Notes

Use the small or uneven pieces of zucchini for this middle layer, saving the larger pieces for the top layer.
Store leftover lasagna is airtight container for up to 4 days.
Leftovers can also be frozen for up to 4 months.

Nutrition