Noodleless Lasagna
Say goodbye to heavy pasta with this irresistible Noodleless Lasagna, a low-carb twist on the classic Italian favorite. Instead of traditional lasagna noodles, this recipe layers thinly sliced zucchini ribbons to create a lighter, gluten-free alternative that’s packed with fresh flavor. A robust meat sauce made with ground beef, Italian sausage, and marinara complements a creamy ricotta-Parmesan blend, while melted mozzarella adds the perfect finishing touch. Seasoned with garlic, onion, and Italian herbs, this lasagna is both wholesome and indulgent. Perfect for keto enthusiasts or anyone looking for a healthier comfort food option, this zucchini lasagna is easy to prepare and ideal for family dinners or meal prep. Serve warm with fresh basil for a pop of color and authentic flair.
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Recipe Information
Ingredients
- 4 large Zucchini
- 1 pound Ground beef
- 0.5 pound Italian sausage
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 24 ounces Marinara sauce
- 15 ounces Ricotta cheese
- 1 large Egg
- 0.5 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 4 leaves Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin ribbons, about 1/8 inch thick. Lay the slices on paper towels, sprinkle them lightly with salt, and let them rest for 15 minutes to draw out excess moisture.
In a large skillet over medium heat, add olive oil. Once hot, sauté the diced onion for 2-3 minutes until translucent. Add minced garlic and cook for 1 more minute until fragrant.
Add the ground beef and Italian sausage to the skillet. Cook until browned, breaking the meat into crumbles with a spatula, about 7-9 minutes. Drain excess grease if necessary.
Pour in the marinara sauce and add the Italian seasoning, salt, and black pepper. Stir to combine and let the sauce simmer for 5 minutes. Remove from heat.
In a medium bowl, mix the ricotta cheese, egg, grated Parmesan cheese, and a pinch of salt until smooth and creamy.
Pat the zucchini slices dry with paper towels to remove any excess moisture.
In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Then, layer zucchini slices on top to cover the sauce, overlapping slightly if needed.
Spread a layer of the ricotta mixture over the zucchini, followed by a sprinkle of shredded mozzarella cheese.
Repeat the layers (meat sauce, zucchini, ricotta mixture, mozzarella) until all ingredients are used, ending with a final layer of meat sauce and a generous sprinkle of mozzarella cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese on top is melted and bubbly.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves, if desired, and serve warm.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 23.3 g | 117% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.4 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 557 mg | 43% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 998 mg | 21% | |
*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.
