Description
Zucchini Lasagna is a healthier twist on traditional lasagna, using thinly sliced zucchini in place of noodles. This low-carb, gluten-free dish is layered with a savory meat sauce, creamy ricotta, and melted mozzarella. Perfect for anyone craving a lighter version of lasagna without sacrificing flavor!
Ingredients
Scale
- 3 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 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 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 zucchini lengthwise into 1/4-inch thick strips. If desired, lightly salt the zucchini slices and place them in a colander to draw out excess moisture. Let them sit for 10 minutes, then pat dry with paper towels.
- Cook the Meat Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened. Add the ground beef or turkey and cook until browned. Drain excess fat if necessary. Stir in the marinara sauce, oregano, basil, salt, and pepper. Let the sauce simmer for 10 minutes, then remove from heat.
- Prepare the Cheese Mixture: In a separate bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and egg. Mix well to create the cheese layer.
- Assemble the Lasagna: In a greased 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Add a layer of zucchini slices, followed by a layer of the cheese mixture. Repeat the layers, finishing with a top layer of meat sauce. Sprinkle the remaining mozzarella cheese over the top.
- Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.
- Serve & Enjoy: Let the lasagna cool for a few minutes before serving. It’s delicious on its own or served with a side salad.
Notes
- If you prefer a vegetarian version, you can replace the meat with a mixture of sautéed mushrooms, spinach, or other vegetables.
- For a crispier zucchini layer, you can grill the zucchini slices for a few minutes before layering them in the lasagna.
- If you want to make this ahead of time, you can assemble the lasagna and refrigerate it for up to 24 hours. Bake it as instructed when ready to serve.
- To make it extra cheesy, feel free to add more mozzarella to the top or between the layers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian, Comfort Food
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 300
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 100mg