Noodle Free Lasagna
Indulge in this mouthwatering Noodle-Free Lasagna, a low-carb twist on the classic Italian comfort dish that swaps traditional pasta for tender zucchini slices. Perfect for those seeking a gluten-free or keto-friendly option, this recipe layers savory ground beef simmered in marinara sauce, creamy ricotta cheese, and gooey melted mozzarella for rich, satisfying flavors. Thinly sliced zucchini acts as a light yet sturdy replacement for noodles, creating a lasagna that’s both hearty and nutritious. Topped with golden, bubbly cheese and optionally garnished with fresh basil, this baked casserole is irresistibly delicious and ideal for family dinners or meal prep. Quick to prepare and packed with flavor, this zucchini lasagna proves that going noodle-free doesn’t mean sacrificing indulgence!
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Recipe Information
Ingredients
- 3 large Zucchini
- 1 pound Ground beef
- 24 ounces Marinara sauce
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 2 tablespoons Fresh basil (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini lengthwise into thin strips about 1/8 inch thick. Use a mandolin slicer for even slices if available. Lay the slices on paper towels and sprinkle them with a small amount of salt to draw out moisture. Let sit for about 10 minutes, then pat dry with paper towels.
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it up into small pieces with a spatula. Cook until browned and no longer pink, about 6-7 minutes. Drain any excess grease.
Stir in the marinara sauce, dried Italian seasoning, salt, and black pepper. Let the sauce simmer on low for 5 minutes.
In a medium bowl, mix together ricotta cheese, grated Parmesan cheese, and the egg until well combined.
In a 9x13-inch baking dish, spread a thin layer of the meat sauce at the bottom. Layer zucchini slices over the sauce like you would with noodles.
Spread a layer of the ricotta mixture over the zucchini slices, followed by a layer of shredded mozzarella. Repeat the process (meat sauce, zucchini, ricotta mixture, mozzarella) until all ingredients are used, finishing with a layer of mozzarella on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 20-25 minutes, or until the cheese on top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil if desired, and serve warm.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.9 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 481 mg | 37% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 635 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.
