The manufacturing process is really simple, you just need to adhere to the methods that we have actually created on this page. The adhering to are the phases of how to cook ZUCCHINI LASAGNA WITH GROUND BEEF.
This easy zucchini lasagna is a great low carb and healthy alternative to your typical lasagna. It’s so good that you won’t miss lasagna noodles.
This saucy zucchini lasagna is your low carb godsend for times when you’re craving some Italian comfort food. Lasagna noodles are replaced by thin zucchini slices, and you won’t even notice the pasta’s gone. In fact, Mr. Savory Tooth and I like this version a lot better than your typical pasta based lasagna. Most of the flavor is in the sauce itself, so taking away the lasagna noodles doesn’t detract much at all.
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:
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.
Add ground beef to the pan, breaking it apart as it cooks. Cook until browned, about 5 minutes.
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.
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