Layered Zucchini Lasagna No Noodles
Indulge in the guilt-free comfort of our Layered Zucchini Lasagna No Noodles, a low-carb twist on the classic Italian favorite! This recipe swaps traditional pasta with thinly sliced zucchini for a naturally gluten-free dish that's as nourishing as it is delicious. Layers of tender zucchini, rich marinara meat sauce, creamy ricotta, and gooey mozzarella create a perfectly balanced meal that’s bursting with flavor. Seasoned with garlic and Italian herbs, this lasagna is a wholesome option for weeknight dinners or meal prep. Perfectly golden and cheesy straight from the oven, it’s a hearty, satisfying dish that doesn’t sacrifice taste for health.
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Recipe Information
Ingredients
- 3 medium Zucchini
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 3 cups Marinara sauce
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 Egg
- 3 cloves Garlic
- 1 teaspoon Italian seasoning
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Wash the zucchini and cut off the ends. Using a mandoline slicer or a sharp knife, cut the zucchini lengthwise into thin strips about 1/8-inch thick.
Place the zucchini slices on paper towels and sprinkle them with 1 teaspoon of salt. Let them rest for 10-15 minutes to draw out excess moisture. Pat the slices dry with additional paper towels.
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, about 7-9 minutes. Drain any excess grease.
Mince the garlic cloves and add them to the cooked ground beef. Cook for 1-2 minutes until fragrant.
Stir in the marinara sauce, Italian seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer for 5-7 minutes, then remove from heat.
In a mixing bowl, combine the ricotta cheese, egg, 1/4 cup of Parmesan cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until smooth.
Lightly grease a 9x13-inch baking dish. Spread a small amount of the meat sauce on the bottom of the dish.
Create the first layer by arranging zucchini slices in a single layer over the sauce.
Spread a layer of the ricotta mixture over the zucchini, followed by a layer of meat sauce, and then a layer of shredded mozzarella cheese.
Repeat these layers (zucchini, ricotta, meat sauce, mozzarella) until you run out of ingredients, finishing with a top layer of mozzarella cheese.
Sprinkle the remaining Parmesan cheese evenly over the top layer.
Cover the baking 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 brown.
Allow the lasagna to rest for 10-15 minutes before cutting and serving. This helps it firm up and hold its shape.
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.6 g | 292% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 14192 mg | 617% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 56.3 g | ||
| Protein | 208.9 g | 418% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3821 mg | 294% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2860 mg | 61% | |
*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.
