Craving lasagna but want something a little lighter? This Zucchini Lasagna is your answer! It’s a delicious, comforting dish that swaps traditional pasta for tender zucchini, making it a fantastic low-carb and gluten-free alternative that everyone will love.
Key Ingredients & Substitutions:
- Zucchini: Use medium-sized zucchini, not too big or watery. Yellow squash can be substituted.
- Ricotta Cheese: Whole milk ricotta works best for creaminess. Cottage cheese or a dairy-free ricotta substitute can be used.
- Marinara Sauce: Your favorite jarred or homemade sauce. Look for a low-sugar option.
- Ground Meat: Lean ground beef, turkey, or Italian sausage. For a vegetarian option, use lentils or finely chopped mushrooms.
- Mozzarella Cheese: Part-skim or whole milk mozzarella. Provolone or a blend of Italian cheeses also works.
- Parmesan Cheese: Freshly grated is always best. Nutritional yeast can offer a cheesy flavor for dairy-free diets.
Ingredients:
- 3-4 medium zucchini (about 2 lbs), thinly sliced lengthwise
- 1 tbsp olive oil
- 1 lb lean ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups shredded mozzarella cheese
How Much Time Will You Need?
- Prep time: 25 minutes
- Cook time: 40-45 minutes
- Total time: 65-70 minutes
- Servings: 6-8
- Calories per serving: Approximately 350-400 (varies based on ingredients)
- Tools needed: Large baking dish (9×13 inch), large skillet, mixing bowls.
Step-by-Step Instructions:
1. Prepare the Zucchini
Thinly slice the zucchini lengthwise using a mandoline or a sharp knife. Lay the slices on paper towels and sprinkle lightly with salt. This helps draw out excess water, preventing a watery Zucchini Lasagna. Let them sit for 10-15 minutes, then pat them dry with more paper towels.
2. Make the Meat Sauce
Heat olive oil in a large skillet over medium heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain any excess fat. Stir in the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the marinara sauce, oregano, salt, and pepper. Bring to a simmer, then reduce heat and let it cook gently for 10-15 minutes, allowing the flavors to meld.
3. Prepare the Ricotta Mixture
While the sauce simmers, combine the ricotta cheese, egg, 1/2 cup Parmesan cheese, and fresh parsley in a medium bowl. Mix well until everything is thoroughly combined and creamy. This mixture forms the delicious, cheesy layer of your Zucchini Lasagna.
4. Assemble the Lasagna
Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Arrange a single layer of zucchini slices over the sauce, slightly overlapping. Spread half of the ricotta mixture over the zucchini. Top with one-third of the shredded mozzarella. Repeat the layers: meat sauce, zucchini, remaining ricotta mixture, and another third of the mozzarella. Finish with a final layer of zucchini, the rest of the meat sauce, and the remaining mozzarella and a sprinkle of Parmesan cheese.
5. Bake the Zucchini Lasagna
Cover the baking dish loosely with foil. Bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the cheese is bubbly and lightly golden brown. Let the Zucchini Lasagna rest for 10 minutes before slicing and serving. This allows it to set, making for cleaner slices.
Storage Instructions:
Store leftover Zucchini Lasagna in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm individual portions in the microwave or cover and bake in the oven at 350°F (175°C) until heated through. It also freezes well for up to 2-3 months.
Frequently Asked Questions (FAQ):
Q: Why do I need to salt the zucchini?
A: Salting draws out excess moisture, preventing your Zucchini Lasagna from becoming watery and soggy.
Q: Can I make this vegetarian?
A: Absolutely! Skip the ground meat and use extra vegetables like spinach, mushrooms, or lentils in your marinara sauce.
Q: How thin should I slice the zucchini?
A: Aim for about 1/8 to 1/4 inch thick. Too thin and they might fall apart; too thick and they won’t cook properly.
Q: Can I prepare this ahead of time?
A: Yes, you can assemble the Zucchini Lasagna up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding a few extra minutes to the baking time.
Q: My lasagna is watery, what happened?
A: This usually means the zucchini wasn’t salted and patted dry enough. Make sure to really remove as much moisture as possible!
Q: Can I use different cheeses?
A: Yes, feel free to experiment! Provolone, Fontina, or a blend of Italian cheeses would work wonderfully.