Low Carb Veggie Lasagna
A lighter take on lasagna using sliced zucchini and eggplant instead of pasta noodles. Layered with a lean beef meat sauce and creamy ricotta cheese. A satisfying gluten-free and low-carb comfort food.
- Prep
- 30 min
- Cook
- 30 min
- Rest
- 30 min
- Servings
- 1
- Calories
- 350 per serving
- Temperature
- 420°F
- Difficulty
- beginner
- Cost
- $20
Ingredients
- 2 lb lean ground beef
- 38 oz marinara sauce
- 20 oz ricotta cheese
- 2 count egg whites
- 2 medium eggplants
- 2 medium zucchini
- 2 medium squash
- 0.67 cup mozzarella cheese
- 0.67 cup onion
- 1 tbsp garlic
Steps
- 1Slice and sweat veggies.
- 2Make meat sauce.
- 3Mix ricotta and eggs.
- 4Layer veggies, sauce, cheese.
- 5Bake 35-40 mins at 420°F.
dinner