Description
Make a hearty, comforting zucchini lasagna that stays firm and flavorful. This easy, low-carb recipe substitutes pasta with perfectly prepared zucchini slices for a guilt-free Italian bake.
Ingredients
Scale
- 3 large zucchinis, ends trimmed
- 1 tablespoon salt (for drawing out moisture)
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups marinara sauce (low sugar preferred)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese (for ricotta mix)
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Prepare the zucchini: Slice the zucchinis lengthwise into thin, uniform 1/8-inch slices. Lay the slices on paper towels, sprinkle generously with 1 tablespoon of salt, and let them sit for 30 minutes. This step is key to avoiding watery results.
- After 30 minutes, gently blot the zucchini slices dry with more paper towels to remove the released moisture.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook the meat sauce: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add ground beef and cook until browned. Drain any excess fat.
- Stir in the minced garlic, marinara sauce, and Italian seasoning. Season with salt and pepper. Simmer for 5 minutes.
- Prepare the cheese filling: In a medium bowl, mix the ricotta cheese, egg, and 1/4 cup of Parmesan cheese.
- Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
- Arrange a single layer of dried zucchini slices over the sauce, slightly overlapping them.
- Spread half of the ricotta mixture evenly over the zucchini layer.
- Top the ricotta with one-third of the mozzarella cheese and half of the remaining meat sauce.
- Repeat the layers: Add another layer of zucchini, the rest of the ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
- Finish with a final layer of zucchini slices and top with the remaining mozzarella cheese.
- Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted and lightly browned.
- Rest: Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This helps the layers set firmly.
Notes
- For an even firmer texture, you can lightly grill or bake the zucchini slices for 5 minutes before assembling the dish.
- If you prefer Zucchini Lasagna Rolls, use whole zucchini rounds instead of slicing them lengthwise for layering. Fill each round with the ricotta mixture, roll it up, place seam-side down in sauce, and top with meat sauce and mozzarella.
- Use a good quality, thick marinara sauce to further reduce excess liquid.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 18
- Fiber: 4
- Protein: 28
- Cholesterol: 85