Looking for a way to get more veggies in your lasagna? Skip the pasta and use wide, thin “noodles” of squash and zucchini instead. The bonus is that it’s carb-free.
Portion size: one 4-x-4-inch piece
2 medium zucchini peeled into long ribbons
1 medium yellow squash peeled into long ribbons
Kosher salt as needed
1 pound Australian grassfed ground beef
1 small chopped onion
3 cups spaghetti sauce
1/2 teaspoon crushed fennel seeds
1/2 teaspoon black pepper
2 cups ricotta cheese
2 beaten eggs
2 cups shredded mozzarella
1/4 cup grated Parmesan cheese
In a large bowl, lightly salt the zucchini and squash ribbons, then lay them on paper towels to remove excess moisture.
For the filling: Preheat a large skillet over HIGH heat and the oven to 375 degrees F. Add the beef and onions to the skillet. Cook until the meat is browned and the onions are translucent, about 7 minutes. Add the spaghetti sauce, fennel seeds, 1 teaspoon salt, and season with black pepper. Remove from the heat and reserve until ready to use. In a separate bowl, combine the ricotta cheese and eggs; whisk to combine.
To cook: In an 8-x-8-inch baking pan, make one row of overlapping zucchini ribbons horizontally and one row of overlapping yellow squash ribbons vertically from edge to edge. Top with half of the meat mixture, half of the ricotta mixture, and 1 cup of mozzarella. Repeat again and top with a final layer of zucchini and squash ribbons. Sprinkle the top with the Parmesan and bake for 30 to 45 minutes, or until golden brown and bubbly.
To serve: Remove from the oven and allow the pan to rest for 10 to 15 minutes before slicing. Slice the lasagna into 4-x-4-inch squares and serve immediately.