Low-Carb Zucchini Lasagna Recipe with Beef and Sausage

Ingredients

• 0.5 pound ground beef
• 0.5 pound bulk Italian sausage
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 2 tablespoons brown sugar
• 1 tablespoon red pepper flakes, or to taste
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 (14.5 ounce) can diced tomatoes
• 1 (12 ounce) can tomato paste
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 eggs eggs
• 1 tablespoon chopped fresh parsley
• 3 large zucchini, trimmed
• 2 cups shredded mozzarella cheese, divided
• 2 tablespoons grated Parmesan cheese

Instructions

1. In a large skillet, cook ground beef, Italian sausage, onion, and garlic over medium heat, breaking up the meat until browned and cooked through, about 10 minutes. Drain off any excess grease. Stir in basil, oregano, brown sugar, red pepper flakes, 1 teaspoon of salt, and black pepper until well combined. Add the tomatoes and tomato paste; bring to a simmer. Reduce heat to low and let simmer for 30 minutes, stirring occasionally, to allow the flavors to meld.
2. Preheat your oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish to prevent sticking.
3. In a large bowl, combine ricotta cheese, 1 cup of Parmesan cheese, eggs, parsley, and the remaining 1 teaspoon of salt. Mix well and set aside.
4. Using a vegetable peeler or knife, remove long strips of skin from the zucchini, alternating with strips of remaining skin for visual appeal. Slice the zucchini lengthwise into long, thin strips to resemble lasagna noodles. Discard the seedy core.
5. Arrange ⅓ of the zucchini strips in the bottom of the prepared baking dish, filling any gaps with smaller pieces. Spread ½ of the ricotta cheese mixture evenly over the zucchini. Top with 1 cup of mozzarella cheese, then spread ⅓ of the meat sauce over the mozzarella. Layer ½ of the remaining zucchini strips, the remaining ricotta mixture, 1 cup of mozzarella cheese, and ½ of the remaining meat sauce. Top with the remaining zucchini strips and meat sauce; sprinkle with 2 tablespoons of Parmesan cheese.
6. Bake in the preheated oven until the lasagna is bubbly and the top is golden brown, about 1 hour. If the top starts to brown too quickly, cover the dish loosely with aluminum foil during the last 15 minutes of baking. Remove the lasagna from the oven and sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
7. Return the lasagna to the oven and bake until the mozzarella cheese is melted and bubbly, about 5 to 10 minutes more. Let the lasagna rest for 10 minutes before serving to allow it to set.

Nutrition

• Calories: 386 kcal
• Fat Content: 21 g
• Fiber Content: 4 g
• Sugar Content: 14 g
• Sodium Content: 1712 mg
• Protein Content: 29 g
• Cholesterol Content: 112 mg
• Carbohydrate Content: 23 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g