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 thin zucchini slices, we’re creating a low-carb, gluten-free version of the classic Italian comfort food. I’ve perfected this recipe through countless attempts, and I’m excited to share a version that delivers all the cheesy, saucy goodness you love while keeping things light and nutritious.
Ingredients
- 4 large zucchini, sliced lengthwise into ¼-inch strips
- 1 pound ground beef (90% lean)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 2 cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 large egg
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). While it’s heating, slice your zucchini and lay the strips on paper towels. Sprinkle with salt and let them sit for 15 minutes to release excess moisture.
- Brown the ground beef in a large skillet over medium heat. Add onion and garlic, cooking until the onion becomes translucent. Stir in the marinara sauce and simmer for 5 minutes.
- In a bowl, combine ricotta cheese, half the mozzarella, Parmesan, egg, and Italian seasoning. Mix well and season with salt and pepper.
- Pat the zucchini strips dry with paper towels. This step is crucial for preventing a watery lasagna.
- Layer your lasagna in a 9×13 inch baking dish:
– Start with a thin layer of meat sauce
– Add a layer of zucchini strips
– Spread 1/3 of the cheese mixture
– Repeat layers twice more
– Top with remaining meat sauce and mozzarella - Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until the cheese is golden brown and bubbly.
- Let rest for 10-15 minutes before serving to help it set properly.
Cook Time and Serving Size
Prep Time: 30 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 20 minutes
Servings: 8 portions
Recipe Notes
- For optimal results, use a mandoline slicer to get uniform zucchini strips.
- Don’t skip the salting step for the zucchini – it’s essential for preventing a watery lasagna.
- You can prepare this dish up to 24 hours in advance and store it covered in the refrigerator before baking.
- To make this vegetarian, substitute the ground beef with mushrooms or your favorite meat alternative.
- Leftovers will keep in the refrigerator for up to 4 days and can be reheated in the microwave or oven.
- If the top starts browning too quickly during baking, loosely cover with foil.
Zucchini Lasagna
A healthier twist on traditional lasagna, using zucchini slices instead of pasta sheets for a low-carb, gluten-free version.
Ingredients
- 4 large zucchini sliced lengthwise into ¼-inch strips
- 1 pound ground beef 90% lean
- 1 medium onion finely diced
- 3 cloves garlic minced
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 2 cups mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- 1 large egg
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). While it's heating, slice your zucchini and lay the strips on paper towels. Sprinkle with salt and let them sit for 15 minutes to release excess moisture.
- Brown the ground beef in a large skillet over medium heat. Add onion and garlic, cooking until the onion becomes translucent. Stir in the marinara sauce and simmer for 5 minutes.
- In a bowl, combine ricotta cheese, half the mozzarella, Parmesan, egg, and Italian seasoning. Mix well and season with salt and pepper.
- Pat the zucchini strips dry with paper towels.
- Layer your lasagna in a 9x13 inch baking dish: Start with a thin layer of meat sauce, add a layer of zucchini strips, spread 1/3 of the cheese mixture. Repeat layers twice more. Top with remaining meat sauce and mozzarella.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until the cheese is golden brown and bubbly.
- Let rest for 10-15 minutes before serving.
