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Zucchini Lasagna

Posted on June 4, 2025
Here’s a healthy, low-carb twist on a classic favorite: Zucchini Lasagna! It’s layered with rich meat sauce, creamy ricotta, melty cheese, and tender zucchini slices instead of noodles — all the comfort, none of the carbs.


🥒 Zucchini Lasagna

❤️ Why You’ll Love It:

  • Gluten-free and low-carb

  • Packed with veggies and protein

  • Deliciously cheesy and satisfying

  • Meal-prep and freezer friendly


🧾 Ingredients:

For the Zucchini “Noodles”:

  • 3–4 medium zucchinis, sliced lengthwise into ⅛-inch strips

  • Salt (to draw out moisture)

  • Olive oil spray or brush

For the Meat Sauce:

  • 1 tbsp olive oil

  • 1 lb ground beef or turkey

  • ½ onion, diced

  • 3 cloves garlic, minced

  • 1 (24 oz) jar marinara or crushed tomatoes

  • 1 tsp Italian seasoning

  • Salt and pepper to taste

For the Cheese Mixture:

  • 1½ cups ricotta cheese

  • 1 egg

  • ¼ cup grated Parmesan

  • 1 tsp dried basil or parsley

For Topping:

  • 1½ cups shredded mozzarella

  • Fresh basil (optional)


👩‍🍳 Instructions:

1. Prep Zucchini:

  • Slice zucchini lengthwise with a mandoline or knife.

  • Lay slices on paper towels, sprinkle lightly with salt, and let sit for 15–20 minutes to draw out moisture.

  • Pat dry thoroughly. Optional: lightly grill or roast slices for 2–3 minutes per side to reduce moisture even more.

2. Make the Sauce:

  • In a skillet, heat oil and sauté onion until soft. Add garlic, then beef. Cook until browned.

  • Stir in marinara and seasonings. Simmer 10–15 minutes.

3. Mix the Ricotta Filling:

  • In a bowl, combine ricotta, egg, Parmesan, and basil.

4. Assemble the Lasagna:

In a 9×13-inch baking dish:

  • Spread a thin layer of meat sauce

  • Add a layer of zucchini slices

  • Spoon and spread some ricotta mixture

  • Sprinkle with mozzarella

  • Repeat layers until all ingredients are used, ending with mozzarella on top

5. Bake:

  • Cover loosely with foil and bake at 375°F (190°C) for 30 minutes.

  • Remove foil and bake another 15–20 minutes until golden and bubbly.

  • Let rest for 10–15 minutes before slicing (very important to prevent watery slices!).


🍽️ Tips:

  • Drain as much moisture as possible from the zucchini to avoid soggy lasagna.

  • Can be made vegetarian by skipping meat and using mushrooms or lentils.

  • Store leftovers in the fridge for up to 4 days — it reheats beautifully.


Would you like a keto version with no tomato sauce, a vegetarian version, or a freezer meal plan with this?

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