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By - billV

Zucchini lasagna with ground beef

Zucchini lasagna with ground beef

This easy zucchini lasagna is a great low carb and healthy alternative to your typical lasagna. Gluten free and keto friendly.

Prep Time 15 minutes
Cook Time 1 hour
Servings 6 servings
Calories 280 kcal


  • 20 ounces zucchini (about 2 large) ends sliced off and discarded
  • 1 pound extra lean ground beef
  • 15 ounces can tomato sauce or puree
  • 1 cup finely chopped onion (about 1 small)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup finely grated parmesan cheese
  • 2 tablespoons olive oil
  • 3 teaspoons dried oregano
  • 2 teaspoons salt
  • 1/4 teaspoon ground cayenne


Making the meat sauce:

  1. Heat a high-sided pan over medium heat until hot. Add olive oil to coat the bottom of the pan. Add onions and cook until softened, about 5 minutes, stirring occasionally.
  2. Add ground beef to the pan, breaking it apart as it cooks. Cook until browned, about 5 minutes.
  3. Add tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat to maintain a simmer. Simmer for about 5 minutes to thicken the sauce, stirring occasionally.
  4. Add oregano, salt, and cayenne. Stir until well-mixed. Remove from heat and set aside.

Assembling and baking the lasagna:

  1. Preheat the oven to 375 F. Prepare an 8×8 inch baking dish.
  2. Slice each zucchini along its length into 1/8 inch thick strips.
  3. Arrange zucchini slices along the bottom of the baking dish so that they are slightly overlapping in a criss-cross pattern. Evenly pour about half of the meat sauce over the zucchini. Add about 1/2 cup of mozzarella cheese on top of the meat sauce.
  4. Repeat with another zucchini layer, a meat sauce layer, and a cheese layer.
  5. Top with remaining zucchini slices. Add another 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese on top of the zucchini.
  6. Bake at 375 F until the lasagna is golden brown on top and bubbling, about 45 minutes. Let cool about 10 minutes to allow the lasagna to set and cease bubbling before slicing.

Nutrition Notes

This recipe yields 9.5 g net carbs per serving.

Nutrition Facts Per Serving
Calories 280
Total Fat 15g 23%
   Saturated Fat 7g 37%
   Trans Fat 0g
Cholesterol 67mg 22%
Sodium 1440mg 60%
Potassium 210mg 6%
Total Carb 13.5g 4%
   Dietary Fiber 4g 16%
   Sugars 5g
Protein 25g
Vitamin A 20% · Vitamin C 43% · Calcium 31% · Iron 15%

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