Christmas is getting closer! I can’t believe it’s only a week away! This holiday season has just flown by, and I’m trying to soak it up as much as possible. This is the first year that our elf (lovingly named “McQueen”) has made an appearance in our house. It’s been a lot of fun watching our three year old get so excited to see where McQueen has moved to each morning. Well, that is, as long as McQueen does in fact, MOVE… Yeah, there have definitely been a few times where the elf has been a little, er…lazy, and hasn’t gotten off his jolly butt and reported to the North Pole like he’s supposed to. Anyone else get stuck with a lazy elf?? Please say it isn’t just mine.
Elf exercise aside, I have a new healthy recipe to share with y’all. Since we have been continuing to enjoy Christmas treats around here, my dinner time focus is on making simple, yet healthy meals. Earlier this week we had Skinny Chicken Pot Pie, and today I’m sharing a recipe for this low-carb Zucchini Lasagna.
This is a yummy and easy way to make lasagna without the noodles! It could even be a meatless meal if you left out the beef, but the meat does help to make it a bit more filling. This is a meal that my husband really enjoys, and he tends to be a bit skeptical of my veggie “replacement” foods at first! Cauliflower rice, cauliflower pizza crust, zucchini spaghetti noodles, and quinoa burgers are all foods that he now loves but was fearful to try! But trust me here, the zucchini in this lasagna is so good, and good FOR you, you won’t even miss the noodles!
Start making your sauce by cooking some ground beef with a chopped onion, green pepper, and a few cloves of garlic. Drain and add a jar of marinara. Organicville makes a yummy version that I like to use. Finally stir in a 1/4 cup shredded Parmesan cheese until it’s nice and melty.
In a 9×13 pan, spread a thin layer of sauce followed by a layer of chopped zucchini and mushrooms. By the way, I used organic zucchini, which are EXCEPTIONALLY smaller than conventional zucchini. If you use organic, you will want to use at least two to make up for the size difference. If using conventional, one large zucchini should suffice.
Top with some mozzarella and more sauce. Repeat these layers ending with mozzarella (I usually only get about two layers.) Finish by topping with remaining Parmesan and cover with foil. Now you’re ready to bake, baby!
- 1 lb Ground Beef (grass fed or lean preferred)
- 1 cup Green Bell Peppers, chopped
- 1 cup Onion, chopped
- 1 Zucchini, sliced thinly (if using organic, you may need 2-3)
- 8 oz. fresh mushrooms, sliced
- 1 (24 oz) jar of marinara sauce (I used Organicville)
- ½ c. fresh shredded Parmesan cheese
- 1½ c. part-skim mozzarella cheese
- 3 cloves Garlic, minced
- Salt and Pepper, to taste
- Preheat oven to 325 degrees.
- Brown the ground beef in a large pot over medium heat, stirring frequently.
- Add in garlic, onion, and green pepper, and continue to sauté for 5 minutes. Drain.
- Stir in marinara sauce and bring to a light boil. Remove from heat.
- Add ¼ c. Parmesan cheese and stir. Set the rest aside.
- Place a thin layer of the sauce in the baking dish. Layer zucchini and mushrooms over sauce, then mozzarella cheese.
- Repeat, alternating layering of sauce, then zucchini and mushrooms.
- Finish with layer of mozzarella cheese on top and sprinkle with remaining Parmesan cheese.
- Bake lasagna at 325°F for 15 minutes, covered with foil. After 15 minutes, remove foil, increase temperature to 350°F, and bake for an additional 15 minutes.