Description
Zucchini Noodle Lasagna is a low-carb, gluten-free twist on the classic Italian dish. It replaces traditional lasagna noodles with thinly sliced zucchini, making it a lighter alternative that’s just as comforting and satisfying. With layers of savory tomato sauce, creamy ricotta cheese, and melted mozzarella, this lasagna is perfect for anyone looking for a healthier option without sacrificing flavor!
Ingredients
Scale
- 4 medium zucchinis, sliced into thin strips (using a mandoline or vegetable peeler)
- 1 lb ground beef or turkey (optional for a meat version)
- 1 jar (24 oz) marinara sauce
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tbsp fresh basil, chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the zucchini noodles by slicing the zucchinis into thin strips. Lay the strips out on paper towels and sprinkle them with salt. Let them sit for 10-15 minutes to draw out excess moisture. Afterward, gently blot the zucchini strips with a paper towel to remove the water.
- If using ground beef or turkey, heat a bit of olive oil in a skillet over medium heat. Add the ground meat and cook until browned, breaking it apart as it cooks. Drain any excess fat and stir in the marinara sauce. Set aside.
- In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, and fresh basil. Season with salt and pepper, then mix until well combined.
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Layer the zucchini strips over the sauce to form the first layer of noodles. Top with a portion of the ricotta mixture, then a portion of the meat sauce (if using), and sprinkle with some mozzarella cheese.
- Repeat the layering process with the remaining zucchini strips, ricotta mixture, meat sauce, and mozzarella cheese until all ingredients are used, finishing with a layer of mozzarella cheese on top.
- Cover the baking dish with foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
- Let the lasagna cool for 5-10 minutes before slicing and serving. Garnish with additional fresh basil, if desired.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the marinara sauce or top the lasagna with extra Parmesan cheese before baking.
- If you prefer, you can skip the meat and make this a vegetarian lasagna by just using the marinara sauce and ricotta mixture.
- If you want to make the zucchini noodles even drier, you can roast them in the oven for 10 minutes at 350°F (175°C) before assembling the lasagna.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 280 kcal
- Sugar: 7g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8 g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg