Italian "Sausage" Zucchini Lasagna
This Zucchini Lasagna is a whole new take on healthy, low carb lasagna.Yield: 1 8x8 baking dish (Double the recipe to fill a 9x13 pan.)
Servings: 4 - 5 people
Calories: 310kcal
Ingredients
For the Zucchini "Noodles"
- 1 medium zucchini (roughly 1¼ lbs)
- 1 teaspoon salt
For the Sauce
- ½ lb ground beef (85% lean)
- 1 onion, diced
- 1 green pepper, diced
- 2 tomatoes, diced
- 1 (6 oz) can tomato paste
- ¼ c water
- 2 tablespoon red wine
- 1 bay leaf, crumbled
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon whole fennel seeds
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon thyme
- Pinch ground coriander seeds
Putting It Together
- 2 c mozzarella cheese, shredded
Instructions
- Preheat your oven to 350F.
Prepare the Zucchini "Noodles"
- Slice zucchini into ¼” strips. Lay strips on a paper towel and sprinkle salt over both sides. Set aside to sweat for 15-20 minutes.
Prepare the Sauce
- While the zucchini sweats, brown the beef in a large skillet. Add onions and green peppers. Sauté for 3-5 minutes until peppers are soft.
- Add remaining sauce ingredients. Simmer, uncovered, 5-7 minutes or until sauce is thick and fragrant. Remove from the heat.
Putting It Together
- Pat zucchini slices dry.
- In an 8x8 baking dish layer 1 cup sauce, ⅓ of the zucchini slices, and ½ c cheese. Repeat the layers twice more, but do not add the final layer (½ c) of cheese.
- Cover the lasagna with aluminum foil and bake for 30 minutes.
- Uncover the dish and top with the remaining cheese. Bake for an additional 15-20 minutes, until the cheese is melted and the lasagna is bubbly in the center.
- Remove from the oven and let stand 5-10 minutes before serving.
Nutrition
Calories: 310kcal | Carbohydrates: 17.7g | Protein: 32g | Fat: 11.7g | Saturated Fat: 6.4g | Cholesterol: 82mg | Sodium: 1541mg | Fiber: 4.8g | Sugar: 9.4g