Easy Zucchini Lasagna
Indulge in the wholesome flavors of this Easy Zucchini Lasagna, a low-carb, gluten-free twist on the classic Italian favorite. Perfect for busy weeknights, this comforting recipe swaps traditional lasagna noodles for thinly sliced zucchini, creating a lighter yet equally satisfying dish. Layered with a savory ground beef and marinara sauce, creamy ricotta infused with fresh basil, and gooey mozzarella and Parmesan cheese, every bite is packed with rich, cheesy goodness. With just 20 minutes of prep time, this zucchini lasagna bakes to golden perfection in under an hour, making it an effortless yet impressive meal for family dinners or casual entertaining. Serve warm with a side salad or garlic bread to complete this hearty, nutrient-packed dish that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 3 large Zucchini
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves, minced
- 3 cups Marinara sauce
- 1 cup Ricotta cheese
- 1 large Egg
- 2 tablespoons Fresh basil, chopped
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Trim the ends of the zucchinis and slice them lengthwise into 1/8-inch thick strips using a mandoline or a sharp knife.
Lightly sprinkle the zucchini slices with salt and set aside for 10 minutes to draw out excess moisture. Pat dry with paper towels.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain any excess grease.
Stir in the marinara sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the sauce simmer for 5 minutes, then remove from heat.
In a medium bowl, mix the ricotta cheese, egg, fresh basil, and 1/4 teaspoon each of salt and black pepper until well combined.
Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.
Lay a single layer of zucchini slices over the sauce, slightly overlapping if necessary.
Spread 1/3 of the ricotta mixture over the zucchini, followed by 1/3 of the mozzarella and Parmesan cheeses.
Repeat the layering process (sauce, zucchini, ricotta, mozzarella, Parmesan) two more times, ending with cheese on top.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Carefully remove the foil and bake for another 20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.5 g | 274% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 13814 mg | 601% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 71.2 g | ||
| Protein | 196.5 g | 393% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3757 mg | 289% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3238 mg | 69% | |
*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.
