Description
This Zucchini Lasagna is a delicious low-carb alternative to traditional lasagna, featuring tender slices of zucchini layered with a savory meat sauce and creamy ricotta cheese mixture. Perfectly baked to a golden finish, this recipe avoids any excess moisture, ensuring a firm and flavorful dish that serves as a hearty family meal.
Ingredients
Scale
Vegetables
- 2 pounds medium zucchini (about 4-5 medium-sized)
- 1 cup sweet onion (finely diced)
- 3 cloves garlic (finely minced)
- Fresh parsley and basil (chopped, for garnish)
Seasonings & Oils
- 1 ½ teaspoons salt (divided)
- ¼ teaspoon black pepper
- 1 pinch of nutmeg
- 1 tablespoon oil (avocado or olive)
- 2 teaspoons Italian seasoning
Meat & Dairy
- 1 pound 90/10 ground beef
- 1 (16-ounce) jar marinara sauce
- 1 (16-ounce) container whole milk ricotta cheese
- 1 large egg (whisked)
- ¼ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Cut the zucchini and remove moisture: Remove ends from zucchini and cut each lengthwise into 4-5 slices about ¼ inch thick. Lay slices flat, sprinkle with ½ teaspoon salt, and let sit for 20-30 minutes. Dab excess liquid with paper towels every 5-10 minutes to ensure zucchini is not watery.
- Cook the onions and garlic: Heat oil in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until tender. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook the meat: Push onion and garlic to the side of the skillet. Add ground beef and cook for 7-8 minutes until no longer pink. Drain any excess liquid and use a potato masher to crumble the meat finely.
- Add the sauce and seasonings: Pour in marinara sauce, then add nutmeg, ¾ teaspoon salt, and black pepper. Stir and bring to a boil, then reduce heat and simmer on medium-low for 10 minutes, stirring occasionally.
- Make the cheese mixture: In a medium bowl, combine ricotta cheese, whisked egg, Italian seasoning, Parmesan cheese, and ¼ teaspoon salt. Mix well until smooth.
- Layer the lasagna: Spray a 9×13 inch baking dish with non-stick spray. Spread a few spoonfuls of meat sauce on the bottom. Layer half of the zucchini slices over the sauce, allowing some overlap.
- Add the cheese mixture: Spread half of the ricotta cheese mixture evenly over zucchini slices, then top with half of the remaining meat sauce. Repeat layering zucchini slices, ricotta mixture, and cover with the rest of the meat sauce.
- Top with mozzarella cheese: Sprinkle shredded mozzarella evenly over the top layer of meat sauce.
- Bake the lasagna: Preheat oven to 375°F (190°C). Bake uncovered for 35-40 minutes until zucchini is tender and cheese on top is lightly golden and bubbly.
- Serve: Let the lasagna rest for 10-15 minutes after baking to set. Garnish with fresh parsley or basil before slicing and serving.
Notes
- Salting the zucchini slices and removing excess moisture prevents the lasagna from becoming watery.
- You can substitute ground beef with ground turkey or plant-based meat for variation.
- For a richer flavor, use homemade marinara sauce if available.
- Allowing the lasagna to rest after baking helps it firm up for easier slicing.
- If preferred, add layers of sautéed mushrooms or spinach for extra veggies.
