Zucchini Lasagna
Zucchini Lasagna is a hearty, low-carb twist on the classic Italian comfort dish, perfect for anyone seeking a lighter, gluten-free alternative without sacrificing flavor. This recipe swaps traditional pasta with tender zucchini slices, layered with a rich meat sauce made from ground beef, onions, garlic, and aromatic herbs like oregano and basil. Creamy ricotta is blended with parmesan and a hint of mozzarella for the ultimate cheesy, melty texture, while crushed tomatoes provide a robust and tangy base. Each slice is a vibrant medley of textures, beautifully garnished with fresh basil for a burst of freshness. With simple ingredients, a step-by-step process, and just the right balance of indulgence and healthfulness, this Zucchini Lasagna is a wholesome, crowd-pleasing dish that tastes like a labor of love. Perfect for meal prep or a family dinner, it’s a dish that’s as satisfying as it is nutritious!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 28 ounces crushed tomatoes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces ricotta cheese
- 1 large egg
- 0.5 cup parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 tablespoons fresh basil
Instructions
Preheat the oven to 375°F (190°C).
Slice the zucchini lengthwise into 1/4-inch thick strips using a mandolin or sharp knife.
Lay the zucchini slices on a baking sheet lined with paper towels. Sprinkle lightly with salt and let sit for 15 minutes to draw out moisture.
While the zucchini is sitting, heat olive oil in a large skillet over medium heat.
Add chopped onion and minced garlic to the skillet and sauté for 3 minutes until softened.
Add ground beef to the skillet, breaking it apart as it cooks. Cook until browned, about 5-7 minutes.
Stir in oregano, basil, crushed tomatoes, salt, and pepper. Let simmer for 10 minutes, then remove from heat.
Pat the zucchini slices dry with more paper towels to remove excess moisture.
In a medium bowl, mix ricotta cheese with the beaten egg and parmesan cheese until well combined.
In a 9x13 inch baking dish, spread a thin layer of the meat sauce across the bottom.
Layer zucchini slices over the meat sauce, overlapping slightly.
Spread half of the ricotta mixture over the zucchini.
Sprinkle 1/3 of the mozzarella cheese over the ricotta.
Repeat the layers: meat sauce, zucchini slices, ricotta, and mozzarella cheese.
Top the final layer with the remaining meat sauce and mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes until cheese is bubbly and golden.
Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil before serving.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 9.4 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 557 mg | 43% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1003 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.
