Description
This Zucchini Lasagna is a healthier, low-carb twist on the classic, using thin-sliced zucchini instead of traditional noodles. Packed with savory meat sauce, creamy cheese, and fresh herbs, it’s a comforting and satisfying meal perfect for dinner.
Ingredients
Scale
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For the “Noodles”:
- 3 large zucchini, sliced ¼-inch thick, lengthwise
- ½ tsp salt (for drawing out moisture)
For the Meat Sauce:
- 1 lb ground beef (or Italian sausage)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- ½ cup fresh basil or parsley, chopped
For the Cheese Filling:
- 1 (15 oz) container ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese (divided)
Instructions
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Prep the Zucchini:
- Lay zucchini slices on a towel and sprinkle with ½ tsp salt.
- Let sit for 15 minutes to release excess moisture, then pat dry with paper towels.
- (Optional) Lightly grill or bake slices at 375°F (190°C) for 5-7 minutes to remove more moisture.
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Make the Meat Sauce:
- In a skillet, cook ground beef over medium heat until browned. Drain excess grease.
- Add onion and garlic, cooking until softened (about 3 minutes).
- Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes.
- Simmer on low heat for 15 minutes, then stir in fresh basil or parsley.
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Make the Cheese Filling:
- In a bowl, mix ricotta cheese, egg, Parmesan, and ½ cup of mozzarella until combined.
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Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread ½ cup meat sauce on the bottom of a 9×13 baking dish.
- Layer zucchini slices, then spread ricotta mixture on top.
- Add meat sauce, then repeat layers until all ingredients are used.
- Finish with remaining mozzarella cheese on top.
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Bake & Serve:
- Cover with foil and bake for 30 minutes.
- Remove foil and bake uncovered for 10-15 more minutes, until bubbly and golden.
- Let rest for 10 minutes before slicing.
Notes
- If you want to remove more moisture from the zucchini, you can lightly grill or bake the slices before assembling the lasagna.
- For a vegetarian version, you can skip the meat and add extra veggies like mushrooms or spinach to the sauce.
- You can prepare this ahead of time and refrigerate before baking, just add an extra 10-15 minutes to the baking time.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg