Description
This Zucchini Lasagna is a low-carb, flavorful twist on the classic Italian favorite, substituting traditional pasta with thinly sliced zucchinis for a fresh, lighter meal. Perfectly layered with a hearty ground beef and tomato sauce, creamy ricotta, and melted mozzarella and Parmesan cheeses, this dish offers a deliciously satisfying dinner that’s both comforting and nutritious.
Ingredients
Scale
Vegetables
- 2 large zucchinis or 4 medium zucchinis, sliced lengthwise into thin strips (about 1/8 inch thick)
Meat Sauce
- 1 1/2 pounds ground beef
- 24 oz pasta sauce
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
Cheese
- 1 1/2 cups ricotta cheese (optional)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking and make cleanup easier.
- Slice zucchinis: Slice the zucchinis lengthwise into thin strips approximately 1/8 inch thick, which will serve as the ‘noodle’ layers in the lasagna.
- Cook ground beef: In a skillet over medium heat, cook the ground beef until it is browned and fully cooked through. Drain any excess fat to keep the dish from becoming greasy.
- Simmer the sauce: Add the pasta sauce, Italian seasoning, salt, and pepper to the browned beef. Allow this mixture to simmer gently for about 10 minutes to blend the flavors.
- Assemble the layers: In the prepared baking dish, start layering the meat sauce, then arrange the zucchini slices over it, followed by dollops of ricotta cheese (if using), shredded mozzarella, and a sprinkle of Parmesan cheese.
- Repeat layering: Continue layering with the same order, finishing with a final layer of cheese on top to create a deliciously golden crust when baked.
- Bake: Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
- Cool and serve: Remove from the oven and let the lasagna cool for about 10 minutes before slicing and serving, which helps it set and makes serving easier.
Notes
- For a vegetarian version, substitute ground beef with sautéed mushrooms or a lentil-based substitute.
- Make sure zucchini slices are thin to ensure they cook thoroughly and layer well.
- If you prefer a less watery lasagna, you can salt the zucchini slices lightly before layering to draw out excess moisture and then pat them dry.
- Ricotta cheese is optional but adds creaminess; you can omit if you prefer a leaner dish.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the oven or microwave.
