Description
This wholesome Zucchini Lasagna is a healthy, low-carb alternative to traditional lasagna, featuring layers of tender zucchini slices, savory meat sauce, and a creamy cheese mixture baked to perfection. Perfect for a comforting family dinner that balances flavor with nutrition.
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 the sauce
Cheese Mixture
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 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 strips about 1/4-inch thick. To reduce moisture, lightly salt the slices and let them sit in a colander for 10 minutes before patting them dry with paper towels.
- Cook the Meat Sauce: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until softened, about 3-4 minutes. Add the ground beef or turkey, cooking until browned and crumbly. Drain any excess fat. Stir in marinara sauce, oregano, basil, salt, and pepper. Let the sauce simmer gently for 10 minutes, then remove from heat.
- Prepare the Cheese Mixture: In a bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, and the egg. Mix well to create a smooth cheese layer.
- Assemble the Lasagna: Grease a 9×13-inch baking dish lightly with olive oil. Spread a thin layer of meat sauce on the bottom. Layer zucchini slices over the sauce, followed by a layer of the cheese mixture. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce on top. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the final layer.
- Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Serve & Enjoy: Allow the lasagna to cool for a few minutes before slicing and serving. This dish pairs wonderfully with a fresh side salad or steamed vegetables.
Notes
- Salting the zucchini helps reduce moisture to avoid a watery lasagna.
- You can substitute ground turkey with ground chicken or a plant-based meat alternative for variation.
- Letting the lasagna rest for 10 minutes after baking helps it set and makes serving easier.
- For a vegetarian version, substitute the meat with sautéed mushrooms or lentils.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
