Layered Ground Beef and Zucchini Lasagna Casserole
Delight in the comforting layers of this Ground Beef and Zucchini Lasagna Casserole—a creative, low-carb twist on traditional lasagna that’s packed with wholesome ingredients and bold Italian flavors. Tender zucchini slices stand in for pasta, creating a gluten-free base that’s layered with savory ground beef simmered in a rich tomato sauce, a creamy ricotta and parmesan mixture, and melty mozzarella cheese. With just 25 minutes of prep, this hearty casserole is baked to golden perfection and makes the perfect satisfying dinner for family or guests. Serve up this cheesy, veggie-packed dish with a crisp side salad or garlic bread for a complete Italian-inspired feast.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 pound ground beef
- 1 medium, diced onion
- 3 cloves, minced garlic
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups ricotta cheese
- 1 large egg
- 0.5 cups, grated parmesan cheese
- 2 cups, shredded mozzarella cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or sharp knife, slice the zucchini lengthwise into thin sheets (about 1/8 inch thick). Lay the slices on paper towels and lightly sprinkle them with salt. Let them sit for 10 minutes to draw out excess moisture, then blot them dry with additional paper towels.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet. Cook, breaking it up with a wooden spoon, until it is no longer pink and fully cooked through, about 6–8 minutes. Drain any excess grease if necessary.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Reduce heat to low and let the sauce simmer for 10 minutes, allowing the flavors to meld together. Remove from heat.
In a medium bowl, combine the ricotta cheese, egg, and grated parmesan cheese. Mix until smooth and set aside.
To assemble, spread a small amount of the meat sauce on the bottom of a 9x13-inch baking dish to prevent sticking. Add a layer of zucchini slices to cover the bottom of the dish. Spread 1/3 of the ricotta mixture over the zucchini, followed by 1/3 of the meat sauce. Sprinkle 1/3 of the shredded mozzarella cheese on top.
Repeat the layering process two more times: zucchini, ricotta, meat sauce, and mozzarella cheese. Finish with a final layer of mozzarella cheese on top.
Cover the baking dish 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 on top is bubbly and golden brown.
Let the lasagna casserole rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.6 g | 264% | |
| Saturated Fat | 97.1 g | 485% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 12592 mg | 547% | |
| Total Carbohydrate | 155.0 g | 56% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 93.9 g | ||
| Protein | 213.0 g | 426% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3942 mg | 303% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 5778 mg | 123% | |
*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.
