This Zucchini Lasagna is a delicious, low-carb alternative to the traditional lasagna that still offers all the rich flavors of the classic dish. By replacing lasagna noodles with thinly sliced zucchini, you get a lighter, healthier version without sacrificing taste. Packed with a hearty meat sauce and creamy cheese layers, this dish is perfect for family dinners or meal prep for the week!
Ingredients
For the Zucchini Layers:
- 3-4 medium zucchinis
- 1-2 tablespoons olive oil
- Salt and pepper, to taste
For the Meat Sauce:
- 1 lb (450g) ground beef (or ground turkey/sausage, if preferred)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (15 oz) can tomato sauce (no sugar added)
- 1 (6 oz) can tomato paste
- 1/2 cup water
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the Cheese Mixture:
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon chopped fresh parsley (optional)
Instructions
1. Prepare the Zucchini Layers
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips, about 1/8 inch thick, to resemble lasagna noodles.
- Lay the zucchini slices on paper towels, sprinkle with salt, and let them sit for about 30 minutes to draw out excess moisture. This step helps prevent the lasagna from becoming watery.
- After resting, pat the zucchini slices dry with paper towels.
- Heat olive oil in a large skillet over medium heat and lightly sauté the zucchini slices for 1-2 minutes per side until slightly softened. Alternatively, you can roast the zucchini in the oven at 400°F (200°C) for 15-20 minutes until they are somewhat dried out. Set aside.
2. Make the Meat Sauce
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet and cook until the onion becomes translucent.
- Stir in the tomato sauce, tomato paste, water, Italian seasoning, basil, oregano, salt, and pepper. Simmer the sauce for about 15-20 minutes, stirring occasionally, until it thickens.
3. Prepare the Cheese Mixture
- In a bowl, combine the ricotta cheese, shredded mozzarella, Parmesan, egg, and parsley (if using). Mix well until all ingredients are evenly incorporated.
4. Assemble the Zucchini Lasagna
- In a 9×13-inch baking dish, spread a thin layer of the meat sauce at the bottom.
- Layer the zucchini slices over the meat sauce, followed by a layer of the cheese mixture.
- Repeat the layers, starting with more meat sauce, zucchini slices, and then cheese, until all the ingredients are used. End with a final layer of meat sauce on top.
- If desired, sprinkle some extra shredded mozzarella cheese on top for added cheesiness.
5. Bake the Lasagna
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden brown.
- Let the lasagna cool for about 10 minutes before serving to allow it to set.
Enjoy!
This Zucchini Lasagna offers a healthy, low-carb twist on the classic comfort food, making it perfect for anyone looking to enjoy a hearty meal without the extra carbs. With layers of rich meat sauce, creamy cheese, and tender zucchini, it’s a satisfying dish that is sure to become a household favorite. Serve with a fresh salad or garlic bread for a complete meal!
