Description
Zucchini Lasagna is a lighter, low-carb twist on the classic lasagna, replacing traditional pasta with thinly sliced zucchini. This gluten-free, keto-friendly dish is packed with flavor from a rich marinara sauce, creamy ricotta, and gooey melted mozzarella. It’s a healthier yet equally satisfying version of the beloved comfort food!
Ingredients
Scale
- 4 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups marinara sauce (or tomato sauce)
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil, for grilling or sautéing the zucchini
Instructions
- Prepare the Zucchini: Preheat the oven to 375°F (190°C). Slice the zucchinis lengthwise into 1/4-inch thick strips. Lightly salt the zucchini slices and let them sit for 10 minutes to draw out moisture. Afterward, pat them dry with paper towels to prevent excess water in the lasagna.
- Cook the Meat Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic and sauté for about 3-4 minutes, until softened. Add the ground beef (or turkey) and cook until browned, breaking it up as it cooks. Stir in the marinara sauce, basil, oregano, salt, and pepper. Let the sauce simmer for 10-15 minutes, then remove from heat.
- Prepare the Cheese Mixture: In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and egg. Stir until well mixed.
- Assemble the Lasagna: Grease a 9×13-inch baking dish. Spread a thin layer of the meat sauce on the bottom. Then layer the zucchini strips over the sauce. Add a layer of the ricotta mixture, followed by more meat sauce. Repeat the layers, ending with a layer of meat sauce on top. Sprinkle the remaining mozzarella cheese over the top.
- Bake: Cover the lasagna with aluminum foil and bake for 25-30 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly.
- Serve & Enjoy: Let the lasagna sit for 5 minutes before slicing and serving.
Notes
- You can grill the zucchini slices for a few minutes before assembling to make them even firmer and avoid any excess moisture.
- For a more decadent version, add a layer of spinach or mushrooms to the lasagna.
- Make this ahead of time and refrigerate it for up to 24 hours. Bake it when you’re ready to serve.
- You can use any marinara sauce or tomato sauce of your choice, including homemade versions.
- If you want a dairy-free or vegan version, you can substitute the ricotta and mozzarella with vegan cheese options.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 280
- Sugar: 7g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg