Ingredients
- 1 lb ground meat (beef, turkey, or chicken)
- 2 medium zucchini (or eggplant)
- 2 cups marinara sauce (low-sugar)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 egg
- 2 cloves garlic, minced
- 1 small onion, diced
- Fresh basil and oregano, to taste
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the zucchini by thinly slicing it lengthwise, about 1/4 inch thick.
- Cook the ground meat in a skillet over medium heat, adding onions and garlic until browned.
- Add the marinara sauce to the meat, letting it simmer to meld flavors.
- Mix ricotta, egg, salt, pepper, and half of the fresh herbs in a bowl.
- Start layering in a baking dish: meat sauce, zucchini slices, ricotta mixture, more meat, and mozzarella cheese.
- Repeat layers finishing with mozzarella on top.
- Bake covered with foil for 30 minutes, then uncover and bake for another 15 minutes.
- Cool for a few minutes before slicing and serving.
Notes
Pat zucchini or eggplant slices dry to prevent sogginess. Allow lasagna to rest after baking for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Keto