Experience the comforting flavors of traditional lasagna without the carbs with our Zucchini Lasagna recipe! This dish features thin slices of zucchini layered with a rich, savory meat sauce, creamy ricotta, and gooey mozzarella cheese. Perfect for those looking for a lighter or gluten-free alternative, this lasagna is hearty, satisfying, and loaded with flavor. Let’s dive into this deliciously healthy take on a classic Italian favorite!
Ingredients
For the Zucchini Layers:
- 3 large zucchinis, sliced lengthwise into 1/8-inch thick strips
- Salt, for sweating the zucchini
For the Meat Sauce:
- 1 pound ground beef or turkey
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (24 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
For the Cheese Layer:
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 2 tablespoons fresh parsley, chopped (optional)
Directions
- Prepare the Zucchini:
- Lay the zucchini slices on a clean kitchen towel or paper towels and sprinkle them with salt. Let them sit for 15-20 minutes to draw out excess moisture.
- Pat the zucchini dry with additional towels to remove the moisture and salt.
- Make the Meat Sauce:
- In a large skillet, cook the ground beef or turkey over medium heat until browned. Drain any excess fat.
- Add the chopped onion and garlic to the skillet and sauté until the onion is softened, about 5 minutes.
- Stir in the tomato sauce, diced tomatoes, tomato paste, basil, oregano, thyme, salt, pepper, and red pepper flakes (if using). Simmer the sauce for 15-20 minutes, stirring occasionally.
- Prepare the Cheese Mixture:
- In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and 1 cup of the shredded mozzarella. Mix until well combined. Stir in the fresh parsley if using.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom. Add a layer of zucchini slices, followed by half of the ricotta mixture, and then a layer of meat sauce. Repeat the layers until all ingredients are used, ending with a final layer of meat sauce.
- Sprinkle the remaining 1 cup of mozzarella cheese over the top.
- Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
- Let the lasagna rest for 10-15 minutes before slicing and serving.
How to Prepare
Sweating the zucchini is key to preventing a watery lasagna, ensuring that the layers hold together beautifully. The rich meat sauce and creamy cheese layers are the heart of this dish, bringing all the flavors you love in a classic lasagna with a healthier twist. Serve this zucchini lasagna with a simple green salad or garlic bread for a complete meal.
Preparation Time
- Prep time: 30 minutes
- Cook time: 50 minutes
- Total time: 1 hour 20 minutes
Servings
This recipe serves 6-8 people.
FAQs
- Can I make this lasagna ahead of time? Yes, you can assemble the lasagna a day in advance and refrigerate it. Just bake it when ready to serve.
- Can I freeze zucchini lasagna? Yes, assemble the lasagna, but don’t bake it. Cover tightly and freeze. When ready to eat, thaw in the refrigerator overnight and bake as directed.
- What can I serve with zucchini lasagna? A fresh side salad, garlic bread, or roasted vegetables make excellent accompaniments.
- Can I make this dish vegetarian? Absolutely! Just substitute the meat with sautéed mushrooms, spinach, or a combination of your favorite vegetables.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
