Introduction
Looking for a healthier twist on traditional lasagna? This zucchini lasagna is a game-changer that doesn’t compromise on flavor. By swapping pasta sheets with thinly sliced zucchini, we’re cutting down on carbs while packing in extra vegetables. I’ve perfected this recipe through countless tests to ensure you get that classic lasagna experience with a nutritious spin. Whether you’re following a low-carb diet or simply want to incorporate more vegetables into your meals, this dish delivers all the comfort and satisfaction of traditional lasagna.
Ingredients
- 4-5 medium zucchini, sliced lengthwise (1/8 inch thick)
- 1 pound ground beef (80/20 lean)
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 large eggs
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Ingredient Tips: For a vegetarian version, replace ground beef with mushrooms or plant-based meat. If your zucchini is particularly watery, salt the slices and let them sit for 10 minutes before patting dry.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Slice zucchini lengthwise using a mandoline or sharp knife. Salt the slices and let them rest on paper towels for 10 minutes to remove excess moisture.
- Brown the ground beef in a large skillet over medium heat. Add garlic and Italian seasoning when beef is almost done. Drain excess fat.
- Stir marinara sauce into the meat mixture and simmer for 5 minutes.
- In a bowl, combine ricotta, 1 cup mozzarella, parmesan, and eggs. Mix well.
- Pat zucchini slices dry with paper towels.
- Layer in this order:
– Thin layer of meat sauce
– Zucchini slices
– Cheese mixture
– Repeat layers twice more
– Top with remaining mozzarella - Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden brown.
- Let rest for 10-15 minutes before serving.
Cook Time and Serving Size
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8 portions
Recipe Notes
– Don’t skip salting and drying the zucchini – this prevents your lasagna from becoming watery.
– If the top starts browning too quickly, cover it loosely with foil.
– For meal prep, you can assemble this lasagna up to 24 hours in advance and keep it refrigerated before baking.
– Leftovers will keep in an airtight container for up to 4 days.
– To freeze, wrap individual portions tightly and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Zucchini Lasagna
Ingredients
- 4-5 medium zucchini sliced lengthwise (1/8 inch thick)
- 1 pound ground beef 80/20 lean
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 large eggs
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Slice zucchini lengthwise using a mandoline or sharp knife. Salt the slices and let them rest on paper towels for 10 minutes to remove excess moisture.
- Brown the ground beef in a large skillet over medium heat. Add garlic and Italian seasoning when beef is almost done. Drain excess fat.
- Stir marinara sauce into the meat mixture and simmer for 5 minutes.
- In a bowl, combine ricotta, 1 cup mozzarella, parmesan, and eggs. Mix well.
- Pat zucchini slices dry with paper towels.
- Layer in this order: Thin layer of meat sauce, Zucchini slices, Cheese mixture. Repeat layers twice more. Top with remaining mozzarella
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden brown.
- Let rest for 10-15 minutes before serving.
