Zucchini Lasagna

Low-Carb, Flavorful, and Hearty Recipe

Looking for a healthy twist on a classic lasagna? This Zucchini Lasagna replaces traditional pasta with thin, sliced zucchini, creating a lower-carb, nutrient-packed dish without sacrificing flavor. Layered with a rich marinara sauce, ground beef or turkey, creamy ricotta, and mozzarella, this lasagna is just as comforting as the classic version. Whether you’re trying to reduce carbs or simply want a vegetable-packed dish, this Zucchini Lasagna is perfect for any occasion!

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients:

For the Lasagna:

  • 4 medium zucchinis (about 1 lb or 450g), sliced lengthwise into thin strips
  • 1 lb (450g) ground beef (or ground turkey for a leaner option)
  • 2 cups marinara sauce (store-bought or homemade)
  • 1 ½ cups ricotta cheese (or cottage cheese for a lighter version)
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 egg (optional, for binding the ricotta mixture)
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • Fresh basil or parsley for garnish (optional)

Instructions:

Step 1: Prepare the Zucchini

  1. Slice the Zucchini: Use a mandolin or sharp knife to slice the zucchinis into thin, lengthwise strips. If you want to reduce excess moisture, sprinkle the zucchini slices with a pinch of salt and place them on a paper towel to rest for 10 minutes. Pat them dry before assembling the lasagna.

Step 2: Cook the Ground Meat

  1. Sauté the Beef: In a large skillet, heat a bit of olive oil over medium heat. Add the ground beef (or turkey), cooking and breaking it up into small pieces as it browns. Drain any excess fat.
  2. Add Garlic and Onion: Add the minced garlic and chopped onion to the pan, cooking for 2-3 minutes until fragrant and softened.
  3. Add Sauce and Seasoning: Stir in the marinara sauce, oregano, basil, salt, and pepper. Simmer for 5-7 minutes to let the flavors meld.

Step 3: Prepare the Ricotta Mixture

  1. Mix Ricotta: In a medium bowl, combine the ricotta cheese, Parmesan cheese, and egg (if using). Stir well to combine. Season with a pinch of salt and pepper.

Step 4: Assemble the Lasagna

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Layer the Lasagna: In a 9×13-inch baking dish, spread a thin layer of the marinara sauce on the bottom. Place a layer of zucchini slices on top. Add half of the ground meat sauce over the zucchini, then spoon half of the ricotta mixture on top. Sprinkle with half of the mozzarella cheese. Repeat with another layer of zucchini, the remaining sauce, ricotta mixture, and mozzarella.
  3. Top with Cheese: Finish with a final layer of zucchini, the rest of the sauce, and a generous sprinkle of mozzarella and Parmesan cheese.

Step 5: Bake the Lasagna

  1. Cover and Bake: Cover the lasagna with aluminum foil and bake for 35 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  2. Let it Set: Allow the lasagna to cool for 10 minutes before slicing to let the layers set.

Step 6: Serve

  1. Garnish and Serve: Garnish the lasagna with fresh basil or parsley for added color and flavor. Serve warm with a side salad or crusty bread for a complete meal.

Why You’ll Love This Zucchini Lasagna:

  • Low-Carb: The zucchini replaces traditional pasta, making this dish perfect for those following low-carb, keto, or gluten-free diets.
  • Packed with Veggies: Zucchini is loaded with nutrients, and this lasagna provides a great way to sneak in extra vegetables without compromising taste.
  • Comfort Food Made Lighter: This recipe maintains the same rich, cheesy, and savory flavor of a classic lasagna, with a healthier twist.
  • Meal Prep Friendly: You can make this lasagna ahead of time and store it in the fridge for up to 3 days or freeze it for later.

Tips for the Best Zucchini Lasagna:

  • Use a Mandolin: A mandolin slicer will ensure even, thin zucchini slices that bake well and don’t release too much moisture.
  • Pre-cook the Zucchini: If you’re concerned about excess moisture, you can grill or roast the zucchini slices before assembling the lasagna.
  • Make It Dairy-Free: You can substitute the ricotta and mozzarella with dairy-free alternatives to make this dish suitable for those with dairy sensitivities.
  • Add More Veggies: Feel free to add other veggies like mushrooms, spinach, or bell peppers to increase the nutritional value.

Conclusion:

This Zucchini Lasagna offers all the comfort of the classic dish, with fewer carbs and more vegetables. It’s a delicious, wholesome meal that’s perfect for weeknight dinners or as a meal prep option for the week ahead. The rich layers of zucchini, savory meat sauce, and melted cheese create a hearty, satisfying dish that everyone will love.