Description
This beef and zucchini noodle lasagna is a lighter, low-carb version of the classic dish, featuring layers of lean ground beef, creamy ricotta, and fresh zucchini slices in rich marinara. Perfect for weeknight dinners or meal prep!
Ingredients
Scale
1 lb lean ground beef (93% lean or higher)
1 jar (24–26 oz) marinara or pasta sauce
¼ tsp ground red pepper (optional)
15 oz reduced-fat ricotta cheese
1 cup shredded reduced-fat mozzarella cheese, divided
3 tbsp shredded Parmesan cheese
2 egg whites (or 1 large egg), lightly whisked
2 medium zucchini, sliced diagonally into ¼-inch slices
Instructions
- Preheat oven to 375°F.
- Cook the beef: In a large nonstick skillet over medium heat, cook the ground beef for 8–10 minutes, breaking it into crumbles until browned.
- Remove from heat and stir in the pasta sauce along with the ground red pepper.
- Mix the cheese filling: In a medium bowl, combine ricotta cheese, ½ cup mozzarella, Parmesan, and egg whites. Stir until smooth.
- Assemble the lasagna: Spread one-third of the beef mixture evenly over the bottom of a 13×9-inch baking dish. Layer half of the zucchini slices, then spread half of the ricotta mixture over the zucchini. Repeat layers, finishing with the remaining beef mixture and sprinkling the remaining ½ cup mozzarella on top.
- Bake: Cover loosely with foil and bake for 45–50 minutes until the zucchini is tender and the cheese is golden brown.
- Rest: Allow the lasagna to sit for 10–15 minutes before slicing and serving
Notes
Salt and pat dry zucchini slices to reduce excess moisture.
Assemble up to 24 hours in advance and refrigerate until ready to bake.
Freeze before or after baking for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 316
- Carbohydrates: 16g
- Protein: 32g