Cheesy Zucchini Lasagna
Indulge in the ultimate comfort food makeover with this Cheesy Zucchini Lasagna, a deliciously low-carb twist on the classic Italian favorite. Layers of tender zucchini ribbons replace traditional pasta, creating a lighter yet satisfying dish that's packed with flavor. This recipe combines savory ground beef simmered in marinara sauce, creamy ricotta cheese spiked with Parmesan and Italian seasoning, and gooey melted mozzarella for an irresistible cheesy finish. Perfectly seasoned and adorned with fresh basil, this gluten-free lasagna is an ideal weeknight dinner or a crowd-pleasing centerpiece for any gathering. Quick to prep and baked to golden perfection, it delivers hearty, wholesome satisfaction in every bite.
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 1 pound ground beef
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups marinara sauce
- 4 cloves garlic
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- 2 tablespoons fresh basil
Instructions
Preheat oven to 375°F (190°C).
Slice the zucchini lengthwise into thin strips using a mandoline slicer or a sharp knife. Lay the zucchini slices on paper towels and lightly sprinkle them with salt. Let them sit for 10 minutes to draw out excess moisture, then pat them dry with more paper towels.
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add the ground beef and cook until browned, breaking it up with a spatula. Drain excess fat and stir in marinara sauce, reserving 1 cup of the sauce for layering later. Remove from heat.
In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, Italian seasoning, salt, and black pepper. Mix well until smooth.
Spread a thin layer of the reserved marinara sauce on the bottom of a 9x13-inch baking dish.
Assemble the lasagna: Start with a layer of zucchini slices, followed by half of the ricotta mixture, a layer of the meat sauce, and a sprinkle of shredded mozzarella cheese. Repeat with another layer of zucchini, the remaining ricotta mixture, the meat sauce, and mozzarella cheese. Finish with a final layer of zucchini, the reserved marinara sauce, and the remaining mozzarella cheese.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let the lasagna rest for 10 minutes to set before slicing.
Garnish with fresh basil and serve warm.
Nutrition Facts
Calories |
3517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.9 g | 308% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 14512 mg | 631% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 70.2 g | ||
| Protein | 241.7 g | 483% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4798 mg | 369% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3444 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
