Marcelle Flint's Zucchini Lasagna


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This lasagna uses a low-carb baking mix instead of noodles, so it cuts down on the carbs. The zucchini is a lovely addition that adds it unique flavor to the dish.

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  • 1 lb. ground beef
  • 1 garlic clove, minced
  • 1 15 oz. can tomato sauce
  • 1 tsp. salt
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried marjoram
  • 1 14 oz. container whole milk ricotta cheese
  • 1/2 C. grated Parmesan cheese
  • 1 egg
  • 4 medium zucchini
  • 2 Tbs. low-carb bake mix
  • 1 C. shredded mozzarella cheese

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In a large skillet, brown beef with garlic, breaking the beef up well. Drain off any fat. Stir in tomato sauce, salt, basil, oregano, thyme and marjoram; simmer uncovered, 10 minutes. In bowl, combine ricotta cheese, 1/2 of Parmesan cheese and egg. Scrub zucchini, slice lengthwise into approximately 1/8" thick slices. (If you have a mandolin cutter, use it.)

Preheat oven to 350 degrees. Lightly oil a 13x9-inch baking dish. Layer 1/2 of zucchini in oiled baking dish, sprinkle with 1/2 of bake mix. Top with 1/2 of ricotta cheese mixture and 1/2 of meat mixture, then with 1/2 of mozzarella cheese. Top with remaining zucchini, sprinkle with remaining bake mix.

Top with remaining ricotta cheese mixture, meat mixture, and mozzarella cheese. Sprinkle remaining Parmesan cheese over top. Bake, uncovered, 1 hour. Let stand about 15 minutes before serving.

Yield: 8 servings

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