Description
A small-batch, low-carb zucchini lasagna designed for two people. It features tender zucchini noodles, a rich beef and marinara sauce, and a creamy herbed ricotta layer, ready in 45 minutes with zero waste.
Ingredients
Scale
- 2 medium zucchini (about 600g), sliced lengthwise into ¼-inch strips
- 1 teaspoon sea salt (for salting zucchini)
- 1 pound ground beef (80/20 ratio)
- 1 small yellow onion, diced (about 150g)
- 4 cloves garlic, minced
- 1 cup marinara sauce (no added sugar)
- 1 tablespoon Italian seasoning
- 1 tablespoon tomato paste
- 1 cup whole milk ricotta cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
Instructions
- Slice zucchini lengthwise into ¼-inch strips. Lay on paper towels, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry thoroughly with paper towels.
- Heat olive oil in a 12-inch skillet over medium-high heat. Brown the ground beef, breaking it up with a spoon. Drain excess fat if desired, but leave some for flavor.
- Add diced onion to the beef and cook for 2-3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
- Stir in marinara sauce, tomato paste, and Italian seasoning. Simmer for 5 minutes to thicken. Taste and season with salt and pepper if needed.
- In a small bowl, mix ricotta cheese, egg, chopped parsley, and garlic powder until smooth and creamy.
- Preheat oven to 375°F (190°C). Spread a thin layer of beef sauce on the bottom of an 8×8 inch baking dish.
- Layer zucchini strips over the sauce. Spread half the ricotta mixture, then half the remaining beef sauce, and half the mozzarella.
- Repeat layers: zucchini, remaining ricotta, remaining sauce, and remaining mozzarella. Top with parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 5-10 minutes until cheese is bubbly and golden.
- Let rest for 5-10 minutes before cutting to allow the lasagna to set.
Notes
Salting and drying the zucchini is crucial to prevent a watery lasagna. Letting the lasagna rest for 10 minutes after baking helps it set so it cuts cleanly. This recipe is naturally gluten-free; ensure your marinara and cheese do not contain hidden gluten. Do not freeze, as zucchini becomes mushy upon thawing.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 380
- Sugar: 5
- Fat: 26
- Carbohydrates: 8
- Fiber: 2
- Protein: 28
Keywords: low-carb, zucchini lasagna, small batch, keto dinner, gluten-free, easy weeknight meal, single serving, comfort food