Italian Zucchini Lasagna
Savor the hearty, wholesome flavors of Italian Zucchini Lasagna, a low-carb twist on the classic comfort food. This recipe swaps traditional pasta layers for thinly sliced zucchini, creating a lighter yet equally satisfying dish perfect for your next family dinner. Layers of tender zucchini, savory meat sauce seasoned with garlic and Italian spices, and a creamy ricotta-parmesan blend are topped with melted mozzarella for a rich and cheesy finish. With fresh basil adding a burst of brightness, this gluten-free lasagna is as nutritious as it is delicious. Perfect for meal prep or serving crowd-pleasing portions, this zucchini lasagna is a must-try for fans of Italian cuisine who want a healthier option without sacrificing flavor.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 medium zucchini
- 1 pound ground beef or ground turkey
- 3 cups marinara sauce
- 1.5 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 0.5 cups parmesan cheese, grated
- 1 large egg
- 3 cloves garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh basil leaves, chopped
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Using a mandoline slicer or a sharp knife, slice the zucchini lengthwise into 1/8-inch-thick strips to resemble lasagna noodles. Lightly sprinkle the zucchini slices with salt and set them aside on a clean kitchen towel to release excess moisture for about 15 minutes. Pat them dry with a paper towel before assembling.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the ground beef or ground turkey and cook until browned, breaking it up with a wooden spoon. Drain any excess fat, if necessary.
Stir the marinara sauce, Italian seasoning, and a pinch of salt and pepper into the meat mixture. Let the sauce simmer for 5 minutes, then remove it from heat.
In a medium mixing bowl, combine the ricotta cheese, grated parmesan cheese, egg, a pinch of salt and pepper, and half of the chopped basil leaves. Mix well until smooth.
To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Layer zucchini slices over the sauce to cover. Spread a layer of ricotta mixture over the zucchini, followed by a generous sprinkling of shredded mozzarella.
Repeat the layers — meat sauce, zucchini, ricotta mixture, and mozzarella — until all ingredients are used, finishing with a top layer of mozzarella cheese.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown on top.
Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing. Garnish with the remaining fresh basil leaves and serve!
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.4 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 521 mg | 40% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 662 mg | 14% | |
*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.
