Description
This Zucchini Lasagna is a low-carb, delicious twist on the traditional Italian favorite, replacing pasta sheets with thinly sliced zucchini for a lighter yet satisfying meal. Layers of seasoned ground beef, rich ricotta, and melty mozzarella come together in a savory pasta sauce, baked to bubbly perfection and topped with Parmesan cheese. Perfect for a hearty dinner that’s both comforting and nutritious.
Ingredients
Scale
Vegetables
- 2 large zucchinis or 4 medium zucchinis, sliced lengthwise into 1/8 inch strips
Meat and Cheese
- 1 1/2 pounds ground beef
- 1 1/2 cups ricotta cheese (optional)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Other Ingredients
- 24 oz pasta sauce
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking and aid even cooking.
- Slice Zucchini: Slice the zucchinis lengthwise into thin strips, about 1/8 inch thick, which will serve as the lasagna ‘noodles’ in this recipe.
- Cook Ground Beef: Heat a skillet over medium heat and cook the ground beef until it is browned throughout. Drain any excess fat to keep the dish from becoming greasy.
- Simmer Sauce: Add the pasta sauce, Italian seasoning, salt, and pepper to the cooked beef. Allow it to simmer gently for about 10 minutes so the flavors meld together.
- Build Layers: In the prepared baking dish, start layering with a portion of the meat sauce, followed by a layer of zucchini slices, then some ricotta cheese if using, shredded mozzarella, and a sprinkle of Parmesan cheese.
- Repeat Layers: Repeat these layers until all ingredients are used, finishing with a final generous layer of cheese on top for a browned, bubbly finish.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 30 minutes to cook everything through and melt the cheeses.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese on top is bubbly and golden brown.
- Cool and Serve: Let the lasagna cool for about 10 minutes before serving to allow it to set for easier slicing and enhanced flavor.
Notes
- Using a mandoline slicer can help achieve uniformly thin zucchini slices.
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
- If ricotta cheese is not preferred, you can omit it or substitute with cottage cheese.
- Salt should be adjusted according to the saltiness of the pasta sauce used.
- Letting the lasagna rest after baking is important for cleaner slicing.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
