Zucchini Lasagna Casserole No Pasta
Indulge in a comforting, low-carb twist on a classic Italian favorite with this Zucchini Lasagna Casserole—deliciously made without pasta! Perfect for those following keto or gluten-free diets, this hearty dish uses thinly sliced zucchini in place of traditional noodles, layered with a rich, aromatic meat sauce, creamy ricotta, and melted mozzarella cheese. Packed with flavor from garlic, oregano, and basil, this casserole is both wholesome and satisfying. With its golden, bubbly cheese topping and no-water zucchini prep, every bite is perfectly balanced. Quick to assemble and perfect for meal prep, this zucchini lasagna feeds a crowd while keeping things light and guilt-free.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 1 pound Ground beef
- 2 cups Marinara sauce
- 1 cup Ricotta cheese
- 1 large Egg
- 2 cups Mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 tablespoon Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Thinly slice the zucchini lengthwise into 1/8-inch thick strips using a mandoline or sharp knife. Lay the slices on paper towels, sprinkle with salt, and let sit for 20 minutes. This helps draw out excess moisture.
In a large skillet over medium heat, add olive oil and sauté the minced garlic until fragrant, about 1 minute.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 6-8 minutes. Drain any excess grease.
Stir in marinara sauce, dried oregano, and dried basil. Simmer the meat sauce for 5-7 minutes, then remove from heat.
In a medium mixing bowl, combine ricotta cheese, egg, 1/2 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, and a pinch of black pepper. Stir until well blended.
Pat the zucchini slices dry with additional paper towels to remove any released water.
Lightly coat an 8x11-inch baking dish with cooking spray. Start assembling the casserole by layering a single layer of zucchini slices at the bottom of the dish.
Spread a third of the meat sauce on top of the zucchini layer, followed by spoonfuls of the ricotta mixture. Spread it evenly over the sauce.
Sprinkle a layer of mozzarella cheese on top, then repeat the layering process (zucchini slices, meat sauce, ricotta mixture, mozzarella) two more times, finishing with a layer of mozzarella and the remaining Parmesan on top.
Cover the dish with aluminum foil (avoid touching the cheese) and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Let the zucchini lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.2 g | 337% | |
| Saturated Fat | 129.3 g | 647% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1100 mg | 367% | |
| Sodium | 16138 mg | 702% | |
| Total Carbohydrate | 109.9 g | 40% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 64.8 g | ||
| Protein | 262.2 g | 524% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5067 mg | 390% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3684 mg | 78% | |
*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.
