Description
This Zucchini Lasagna is a delicious low-carb, gluten-free twist on classic lasagna, layering thinly sliced zucchini with rich meat sauce, creamy ricotta, and melted mozzarella cheese. Perfect for those seeking a healthier, grain-free alternative that is hearty and full of flavor.
Ingredients
Scale
Vegetables
- 3 medium zucchinis, sliced lengthwise into thin strips
- 1 small onion, diced
- 3 cloves garlic, minced
Meat and Sauce
- 1 tbsp olive oil
- 1 lb ground beef or ground turkey
- 1 (24-ounce) jar marinara sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Dairy
- 1 (15-ounce) container ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Optional
- Fresh basil for garnish
Instructions
- Prepare the zucchini: Preheat the oven to 375°F (190°C). Lay the zucchini slices on paper towels and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry thoroughly with additional paper towels to avoid sogginess.
- Cook the meat sauce: Heat olive oil in a large skillet over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is soft, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in marinara sauce, Italian seasoning, salt, and black pepper. Reduce heat and simmer the sauce for 5 minutes, then remove from heat.
- Prepare the ricotta mixture: In a medium bowl, combine ricotta cheese, egg, and grated Parmesan. Mix until smooth and well incorporated. This adds creaminess and binds the layers together.
- Assemble the lasagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer of the meat sauce on the bottom. Add a layer of zucchini slices covering the sauce, then spread a layer of the ricotta mixture over the zucchini, and sprinkle a layer of shredded mozzarella on top. Repeat these layers (meat sauce, zucchini, ricotta, mozzarella) until ingredients are used up, finishing with a top layer of mozzarella cheese.
- Bake the lasagna: Cover the baking dish loosely with foil. Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the cheese on top is bubbly and golden brown.
- Rest and serve: Let the lasagna rest for 10 minutes after baking to set the layers for easier slicing. Garnish with fresh basil if desired before serving.
Notes
- For a firmer texture and to reduce additional moisture, you can grill or roast the zucchini slices before layering.
- This dish can be prepared ahead and stored covered in the refrigerator for up to 2 days before baking, making it a convenient meal prep option.
