Description

Zucchini Lasagna is a lighter, low-carb twist on traditional lasagna that swaps pasta sheets for thinly sliced zucchini layered with rich tomato sauce, savory cheese, and hearty fillings. It’s a comforting, flavorful meal that’s perfect for families and weeknight dinners.

Ingredients

3–4 medium zucchinis, thinly sliced lengthwise
1 lb ground beef, turkey, or Italian sausage
1 small onion, chopped
2 cloves garlic, minced
2 cups marinara or tomato sauce
1½ cups ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg (optional)
1 tbsp Italian seasoning (basil, oregano)
1 tbsp olive oil
Salt and pepper, to taste

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Instructions

Preheat oven to 375°F (190°C).
Slice zucchini lengthwise into thin strips (about 1/8 inch). Salt the slices and let them sit for 15–20 minutes to draw out moisture, then pat dry with paper towels.
In a skillet, heat olive oil over medium heat. Add chopped onion and garlic and cook until fragrant, about 2–3 minutes.
Add ground meat and cook until browned. Drain excess fat. Stir in marinara sauce and Italian seasoning. Simmer for 5–10 minutes.
In a bowl, mix ricotta cheese with egg (if using), salt, pepper, and a pinch of Italian seasoning.
In a baking dish, spread a thin layer of meat sauce. Add a layer of zucchini slices, spread some ricotta mixture, top with sauce, and sprinkle with mozzarella.
Repeat the layering process until all ingredients are used, finishing with a layer of sauce and topping with mozzarella and Parmesan cheese.
Cover with foil and bake for 30–35 minutes. Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly.
Let rest for 10 minutes before slicing and serving.

Notes

Salt and pat dry zucchini slices to reduce moisture and avoid a watery lasagna.Use freshly shredded cheese for best melting texture, but pre-shredded also works.Assemble the lasagna a day in advance and refrigerate before baking.Swap ricotta with cottage cheese for a lighter option.Make it vegetarian by omitting meat and adding extra vegetables.

Nutrition

Serving Size: 1/6 of pan
Calories: 360
Sugar: 6g
Sodium: 620mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 28g
Cholesterol: 90mg