Description
A delicious and healthier twist on traditional lasagna, this zucchini lasagna is a low-carb and gluten-free alternative. Layers of zucchini, meat sauce, and cheese make for a satisfying and flavorful dish that’s perfect for a family dinner or entertaining guests.
Ingredients
Scale
Zucchini Layers:
- 3 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
Meat Sauce:
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (24 oz) jar marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Cheese Mixture:
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish:
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Prepare zucchini slices by salting to remove moisture. Blot dry or grill/bake for 5 minutes.
- Prepare Meat Sauce: In a skillet, sauté onion and garlic, then brown ground meat. Add marinara sauce and seasoning, simmer for 5–10 minutes.
- Mix Cheese: Combine ricotta, egg, salt, and pepper in a bowl.
- Assemble Lasagna: Layer meat sauce, zucchini slices, ricotta mixture, and cheeses in a baking dish. Repeat layers, ending with cheese on top.
- Bake: Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10–15 minutes until golden. Let rest before serving.
Notes
- To make it vegetarian, omit the meat or use lentils or plant-based crumbles.
- Zucchini can be replaced with eggplant or used in combination.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 6g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
