Zucchini Lasagna No Pasta
Elevate your weeknight dinner game with this irresistible Zucchini Lasagna No Pasta recipe, a low-carb twist on the classic comfort food baked to golden perfection. Featuring thinly sliced zucchini in place of traditional pasta, this dish is loaded with savory layers of seasoned ground beef, a robust tomato sauce infused with garlic and herbs, and a creamy blend of ricotta, parmesan, and mozzarella cheeses. Perfect for gluten-free and keto-friendly diets, this lasagna retains all the indulgent flavors you love while keeping it light and healthy. Ideal for feeding a crowd, it’s a hearty yet wholesome dish that pairs beautifully with a simple side salad. Whether you’re meal-prepping or hosting, this zucchini lasagna promises to be a vibrant centerpiece that’s sure to impress.
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Recipe Information
Ingredients
- 3 large zucchini
- 1 pound ground beef
- 1 medium, finely diced yellow onion
- 3 cloves, minced garlic
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 cup ricotta cheese
- 0.5 cup, grated parmesan cheese
- 2 cups, shredded mozzarella cheese
- 1 large egg
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini lengthwise into thin strips, about 1/8-inch thick, using a sharp knife or mandoline slicer. Lay the strips on a paper towel-lined tray and sprinkle them lightly with salt. Let them sit for 15 minutes to draw out excess moisture, then pat them dry with more paper towels.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
Add the ground beef to the skillet and cook until browned, breaking it up with a spatula as it cooks. Drain any excess fat from the skillet.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer the sauce for 10 minutes, stirring occasionally. Remove from heat and let it cool slightly.
In a medium bowl, combine the ricotta cheese, grated parmesan cheese, and egg. Mix until smooth and set aside.
In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Lay a single layer of zucchini strips over the sauce, overlapping slightly.
Spread 1/3 of the ricotta mixture over the zucchini layer, followed by 1/3 of the meat sauce. Sprinkle 1/3 of the shredded mozzarella cheese evenly on top.
Repeat the layering process (zucchini, ricotta, meat sauce, mozzarella) two more times, finishing with a layer of mozzarella cheese on top.
Cover the baking dish with aluminum foil (tent it slightly to prevent the cheese from sticking) and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.2 g | 287% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 841 mg | 280% | |
| Sodium | 4404 mg | 191% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 65.1 g | ||
| Protein | 200.1 g | 400% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2516 mg | 194% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 6672 mg | 142% | |
*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.
