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RECIPE | Low-Carb Squash, Zucchini, & Meat "Lasagna" (2)

RECIPE | Low-Carb Squash, Zucchini, & Meat "Lasagna"

An easy, delicious, low-carb recipe for squash, zucchini, and meat lasagna.
Course Main
Cuisine Low-Carb Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Molly Stillman

Ingredients

  • 1 large zucchini
  • 1 squash I used Patty Pan Squash, but pretty much any squash will do
  • 1 small bunch of greens finely chopped (could be spinach, collards, chard, etc. I used rainbow chard)
  • 1 can of diced tomatoes
  • 1 jar of pasta sauce of your choice
  • Crumbled goat cheese optional
  • Fresh mozzarella
  • Shredded mozzarella
  • 1/2 pound of ground beef
  • 1/2 pound of italian sausage you could honestly do one pound of just one meat... this is just what I happened to use
  • Italian seasoning
  • Cracked sea salt and freshly cracked pepper to taste

Instructions

  1. Preheat the oven to 375.
  2. In a 9x13 baking dish, spray with cooking spray (I love olive oil), then line the bottom with sliced zucchini.
  3. Brown the meat and cook thoroughly, then set aside.
  4. In a separate bowl, combine the chopped greens of your choice with the can of diced tomatoes and add in some Italian seasoning, salt, and pepper to taste. (I didn't measure, I just eyeballed it). Then, mixed well.
  5. Cover the layer of zucchini with the greens and tomato mixture.
  6. Top that layer with crumbled goat cheese (you could switch this out for another type of cheese, but I love goat cheese)
  7. Then top with half the meat.
  8. Then top that layer of meat with the thinly sliced squash
  9. Next, add the last of the meat, and cover with the jar of pasta sauce and spread evenly.
  10. Sprinkle Italian seasoning, salt, and pepper on top.
  11. Finally, add the sliced fresh mozzarella and finish off with some shredded mozzarella.
  12. If desired, add some more seasoning on top.
  13. Then, place in the oven and bake 30 minutes or until bubbly (you'll just have to keep an eye on it).