Lasagna with Zucchini Noodles
Looking for a wholesome, low-carb twist on a classic Italian favorite? This Lasagna with Zucchini Noodles is a comforting, gluten-free alternative that doesn’t skimp on flavor. Tender, ribbon-thin zucchini slices take the place of traditional pasta, layering beautifully with a rich, savory meat sauce, creamy ricotta, and gooey mozzarella. Perfectly seasoned with garlic, oregano, and basil, this dish is both hearty and packed with fresh Mediterranean flavors. The recipe’s clever use of zucchini makes it both lighter and ideal for those following keto-friendly or gluten-free diets, while the blend of cheeses ensures every bite is irresistibly creamy and satisfying. With a prep time of just 30 minutes and a bubbling golden crust fresh out of the oven, this lasagna is sure to become a family favorite. Serve it alongside a crisp green salad for a balanced and impressive meal!
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Recipe Information
Ingredients
- 4 medium-sized Zucchini
- 1 pound Ground turkey or beef
- 2 tablespoons Olive oil
- 1 medium-sized, diced Yellow onion
- 3 cloves, minced Garlic
- 3 cups Tomato sauce
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1.5 cups Ricotta cheese
- 1 large Egg
- 2 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or sharp knife, slice the zucchini lengthwise into thin, even strips that resemble lasagna noodles, about 1/8-inch thick. Lay the strips out on paper towels, sprinkle with a pinch of salt, and let them rest for 10 minutes to draw out excess moisture.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
Add the ground turkey or beef to the skillet and cook, breaking it up with a spoon, until browned and fully cooked through. Drain any excess grease if necessary.
Stir in the tomato sauce, tomato paste, oregano, and basil. Season with salt and black pepper. Simmer the sauce for 10-15 minutes, allowing the flavors to combine and the mixture to thicken slightly.
In a medium bowl, mix the ricotta cheese, egg, and 1/4 cup of grated Parmesan cheese. Stir until well combined.
Pat the zucchini slices dry with additional paper towels to remove any remaining moisture.
In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Layer zucchini slices over the sauce, slightly overlapping them to create a noodle-like layer.
Spread half of the ricotta mixture over the zucchini, followed by a layer of mozzarella cheese. Repeat this layering process (meat sauce, zucchini, ricotta mixture, mozzarella) until all ingredients are used, finishing with a final layer of meat sauce and mozzarella cheese on top.
Sprinkle the remaining Parmesan cheese over the top layer.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.3 g | 244% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 1009 mg | 336% | |
| Sodium | 13807 mg | 600% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 79.2 g | ||
| Protein | 237.9 g | 476% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3916 mg | 301% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3837 mg | 82% | |
*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.
