Zucchini Lasagna

Introduction

This Zucchini Lasagna lets you enjoy all the comforting layers of a classic lasagna with a deliciously low-carb twist. You’ll love how the tender zucchini sheets soak up the savory meat sauce and melty cheese, creating a dish that’s both light and satisfying. It’s the perfect way to enjoy a hearty meal while packing in those veggies.

Prep & Cook Time

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8

Ingredients

• 3 large zucchini
• 1 teaspoon olive oil
• 1 pound ground beef (such as 90% lean)
• 1/2 cup onion (finely chopped)
• 2 teaspoons garlic (minced)
• 24 ounce jar marinara sauce
• 16 ounces ricotta cheese
• 1/2 teaspoon Italian seasoning
• 1 egg
• 1/2 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 tablespoon parsley (chopped)
• salt and pepper to taste
• cooking spray

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray.
2. Slice the zucchini lengthwise into 1/8-inch thick strips, discarding the outermost slices that are mostly skin. You can use a mandoline or a sharp knife for this.
3. Lay the zucchini strips in a single layer on paper towels or clean kitchen towels. Sprinkle them lightly with salt to help draw out excess moisture and let them sit for 10-15 minutes. Pat them thoroughly dry before assembling the lasagna.
4. While the zucchini sits, heat the olive oil in a large skillet over medium-high heat. Add the ground beef, chopped onion, and minced garlic. Cook, breaking up the beef with a spoon, until the meat is browned and the onion is soft. Drain any excess fat.
5. Pour the jar of marinara sauce into the skillet with the cooked beef. Stir to combine, then reduce the heat to low and simmer for 5-10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
6. In a medium bowl, combine the ricotta cheese, Italian seasoning, egg, grated parmesan cheese, and chopped parsley. Mix well.
7. Begin assembling the lasagna in the prepared dish. Spread a thin layer of the meat sauce on the bottom. Arrange a layer of zucchini strips over the sauce, slightly overlapping them.
8. Spread half of the ricotta mixture evenly over the zucchini layer. Sprinkle with 1/2 cup of the shredded mozzarella cheese.
9. Spoon about a third of the remaining meat sauce over the mozzarella. Add another layer of zucchini, then the remaining ricotta mixture, and another 1/2 cup of mozzarella.
10. Finish with a final layer of zucchini, the rest of the meat sauce, and the remaining 1 cup of mozzarella cheese.
11. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes, then carefully remove the foil. Continue baking, uncovered, for another 15-20 minutes, or until the cheese is bubbly and golden.
12. Let the lasagna stand for 10-15 minutes before slicing. This allows the layers to set for cleaner servings.

Variations

• Vegetarian Style: Simply omit the ground beef and double down on veggies like sautéed mushrooms or spinach mixed into the sauce.
• Grilled Zucchini: For a smokier flavor, grill the zucchini strips for a minute or two per side before layering.
• No-Pasta Bake: Skip the layering and mix the sliced zucchini directly into the sauce and cheese mixtures, then bake it as a comforting casserole.
• Individual Portions: Assemble the lasagna in individual ramekins for perfect portion control and a fun presentation.

Tips for Success

• Salting and drying the zucchini thoroughly is the most crucial step to prevent a watery lasagna.
• Use a sharp knife or mandoline for even zucchini slices, which will cook uniformly and make assembly easier.
• For a richer flavor, consider simmering the meat sauce for a little longer before assembling.
• Letting the baked lasagna rest before cutting is non-negotiable; it ensures the slices hold together beautifully.

Storage & Reheating

Store any leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, cover a portion with foil and warm it in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. You can also reheat individual slices in the microwave for 1-2 minutes.

FAQ

Can I make this lasagna ahead of time?

Absolutely! Assemble the lasagna completely, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.

My lasagna turned out watery. What went wrong?

This is almost always due to excess moisture in the zucchini. Make sure to salt and pat the slices very dry before assembling. Using a thicker, high-quality marinara sauce also helps.

Can I freeze zucchini lasagna?

Can I use another type of meat?

Sure! Ground turkey, chicken, or Italian sausage are all excellent substitutes for the ground beef.

Do I have to peel the zucchini?

No, the skin is edible and contains nutrients. Leaving it on adds color and texture, but you can peel it if you prefer a more uniform look.

Is there a dairy-free alternative for the ricotta and mozzarella?

Yes, you can use dairy-free cheese alternatives, though the final texture and melt may vary. For the ricotta mixture, you could try a blend of crumbled firm tofu with nutritional yeast and herbs.