Description
This healthy Zucchini Lasagna is a low-carb alternative to traditional pasta lasagna, featuring layers of tender zucchini slices, savory meat sauce, and a creamy cheese mixture, baked to bubbly perfection. Perfect for a comforting family dinner that’s both delicious and lighter on carbs.
Ingredients
Scale
Vegetables
- 3 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
- 1 small onion, diced
- 2 cloves garlic, minced
Meat Sauce
- 1 lb ground beef or ground turkey
- 2 cups marinara sauce (or tomato sauce)
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil, for grilling or sautéing the zucchini and cooking
Cheese Mixture
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese (divided into 1 cup for mixing and 1/2 cup for topping)
- 1/4 cup grated Parmesan cheese
- 1 large egg
Instructions
- Prepare the Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis lengthwise into 1/4-inch thick strips. Optionally, sprinkle with salt and place them in a colander for 10 minutes to draw out excess moisture, then pat dry with paper towels to prevent watery lasagna.
- Cook the Meat Sauce: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic for 3-4 minutes until softened and fragrant. Add the ground beef or ground turkey and cook until browned, breaking it up as it cooks. Drain any excess fat if needed. Stir in the marinara sauce, dried oregano, dried basil, salt, and pepper. Let the sauce simmer gently for about 10 minutes to blend flavors, then remove from heat.
- Prepare the Cheese Mixture: In a medium bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, and the large egg. Mix thoroughly until smooth and well combined to create the creamy cheese layer.
- Assemble the Lasagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer of meat sauce on the bottom. Layer zucchini strips evenly over the sauce, then spread a portion of the cheese mixture on top. Repeat these layers—meat sauce, zucchini, cheese—until ingredients are used, finishing with a top layer of meat sauce. Sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly over the top for a golden, cheesy crust.
- Bake: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 30 minutes. Remove the foil carefully and continue baking for an additional 10 minutes or until the top cheese is melted, bubbly, and slightly golden.
- Serve & Enjoy: Allow the lasagna to cool for a few minutes before slicing to help it set for clean servings. Serve as is or accompanied by a fresh side salad for a complete meal.
Notes
- Salting the zucchini helps remove excess water and prevents the dish from becoming soggy.
- You can substitute ground turkey with lean ground beef or vice versa based on preference.
- For a vegetarian option, omit the meat and use extra vegetables or a plant-based meat substitute.
- Letting the lasagna rest after baking helps it set and makes serving easier.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
