Description
This zucchini lasagna is a lighter, gluten-free, and low-carb alternative to traditional lasagna, featuring thinly sliced zucchini in place of pasta noodles. It’s packed with savory flavors from ground beef, marinara sauce, and a creamy cheese mixture, making it a satisfying and delicious meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (24 ounce) jar marinara sauce
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 3 medium zucchini, thinly sliced lengthwise
- 1 (15 ounce) container ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in marinara sauce, diced tomatoes, oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer, then reduce heat to low and let it cook for at least 15 minutes, or up to 30 minutes, to allow flavors to meld.
- While the sauce simmers, prepare the zucchini. Lay zucchini slices on paper towels and sprinkle with a pinch of salt. Let them sit for 10-15 minutes to draw out excess moisture. Gently blot them dry with more paper towels.
- In a medium bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, parsley, salt, and pepper. Mix well.
- To 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, overlapping slightly.
- Spread half of the ricotta cheese mixture evenly over the zucchini.
- Top with half of the remaining meat sauce.
- Sprinkle with 1 cup of mozzarella cheese.
- Repeat the layers: zucchini, remaining ricotta mixture, remaining meat sauce, and remaining mozzarella cheese.
- Sprinkle with additional Parmesan cheese if desired.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove foil and bake for another 15-20 minutes, or until the cheese is bubbly and lightly browned.
- Let the lasagna rest for 10-15 minutes before serving to allow it to set.
Notes
- For extra flavor, you can grill or pan-fry the zucchini slices for a few minutes before assembling the lasagna.
- If you prefer a vegetarian version, omit the ground beef and use a variety of sautéed vegetables like mushrooms, bell peppers, and spinach.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- This lasagna freezes well. Assemble and bake, then let it cool completely before freezing. Thaw in the refrigerator overnight and reheat in the oven.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg