Amy Truong Zucchini Low-Carb Lasagna Recipe

Name: Amy Truong Zucchini Low-Carb Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lbs ground buffalo meat; 1 medium white onion, chopped; 4 roma tomatoes, chopped; 2 (6 ounce) cans tomato paste, no salt added; 1 garlic clove, minced (add more or less to suit your taste); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried thyme; 3/4 cup water; 1 teaspoon black pepper; 2 eggs; 1 1/2 cups cottage cheese or 1 1/2 cups ricotta cheese; 1 teaspoon crushed red pepper flakes; 1 teaspoon sriracha sauce; 2 cups mozzarella cheese, shredded (divided in half); 2 teaspoons flour; 4 zucchini, sliced lengthwise; 1/2 cup parmesan cheese, shredded; garlic-infused olive oil (to oil pans)

Servings: persons

1 1/4 lbs ground buffalo meat
1 medium white onion, chopped
4 roma tomatoes, chopped
2 (6 ounce) cans tomato paste, no salt added
1 garlic clove, minced (add more or less to suit your taste)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 cup water
1 teaspoon black pepper
2 eggs
1 1/2 cups cottage cheese or 1 1/2 cups ricotta cheese
1 teaspoon crushed red pepper flakes
1 teaspoon sriracha sauce
2 cups mozzarella cheese, shredded (divided in half)
2 teaspoons flour
4 zucchini, sliced lengthwise
1/2 cup parmesan cheese, shredded
garlic-infused olive oil (to oil pans)

1
Pre-heat oven to 375 degrees.
2
Oil pan with garlic infused olive oil. Fry meat and onions until meat is brown and onions are tender. Drain fat.
3
Return meat and onions to pan and add next eight ingredients (through black pepper). Bring to a boil.
4
Reduce heat. Occasionally stirring.
5
Beat egg in a small bowl.
6
Add cottage cheese, red pepper flakes, sriracha sauce, 1 cup of mozzarella and flour. stir unitl mixed.
7
Oil bottom of large lasagna dish with garlic infused olive oil.
8
Add 1/2 of meat mixture. Top with half of sliced zucchinis. Add all of cottage cheese mixture. Top with remaining meat mixture, followed with layer of remaining zucchini slices.
9
Top with remaining half of shredded mozzerella cheese.
10
Top with parmesean cheese.
11
Sprinkle with additional black pepper and red pepper flakes (optional).
12
Bake uncovered for 40 minutes.
13
Let cool for 30 minutes (to prevent watery run between servings).

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/4 lbs ground buffalo meat, 1 medium white onion, chopped, 4 roma tomatoes, chopped, 2 (6 ounce) cans tomato paste, no salt added, and more.

Yes, Amy Truong Zucchini Low-Carb Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Amy Truong Zucchini Low-Carb Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions