Easy Zucchini Lasagna

Indulge in the wholesome flavors of this Easy Zucchini Lasagna, a low-carb, gluten-free twist on the classic Italian favorite. Perfect for busy weeknights, this comforting recipe swaps traditional lasagna noodles for thinly sliced zucchini, creating a lighter yet equally satisfying dish. Layered with a savory ground beef and marinara sauce, creamy ricotta infused with fresh basil, and gooey mozzarella and Parmesan cheese, every bite is packed with rich, cheesy goodness. With just 20 minutes of prep time, this zucchini lasagna bakes to golden perfection in under an hour, making it an effortless yet impressive meal for family dinners or casual entertaining. Serve warm with a side salad or garlic bread to complete this hearty, nutrient-packed dish that’s sure to become a household favorite!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 large Zucchini
• 1 pound Ground beef
• 1 tablespoon Olive oil
• 2 cloves Garlic cloves, minced
• 3 cups Marinara sauce
• 1 cup Ricotta cheese
• 1 large Egg
• 2 tablespoons Fresh basil, chopped
• 2 cups Mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Trim the ends of the zucchinis and slice them lengthwise into 1/8-inch thick strips using a mandoline or a sharp knife.

Step 3

Lightly sprinkle the zucchini slices with salt and set aside for 10 minutes to draw out excess moisture. Pat dry with paper towels.

Step 4

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Step 5

Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain any excess grease.

Step 6

Stir in the marinara sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the sauce simmer for 5 minutes, then remove from heat.

Step 7

In a medium bowl, mix the ricotta cheese, egg, fresh basil, and 1/4 teaspoon each of salt and black pepper until well combined.

Step 8

Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.

Step 9

Lay a single layer of zucchini slices over the sauce, slightly overlapping if necessary.

Step 10

Spread 1/3 of the ricotta mixture over the zucchini, followed by 1/3 of the mozzarella and Parmesan cheeses.

Step 11

Repeat the layering process (sauce, zucchini, ricotta, mozzarella, Parmesan) two more times, ending with cheese on top.

Step 12

Cover the dish with foil and bake in the preheated oven for 20 minutes.

Step 13

Carefully remove the foil and bake for another 20 minutes, or until the cheese is bubbly and golden brown.

Step 14

Let the lasagna cool for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	2561.7 grams (2561.7g)

Amount per serving	% Daily Value*
Calories	3091

Total Fat 213.50g	274%
Saturated Fat 98.80g	494%
Polyunsaturated Fat 3.80g
Cholesterol 947mg	316%
Sodium 13814mg	601%
Total Carbohydrate 105.10g	38%
Dietary Fiber 12.30g	44%
Total Sugars 71.20g
Protein 196.50g	393%

Vitamin D 54IU	269%
Calcium 3757mg	289%
Iron 14mg	80%
Potassium 3239mg	69%

*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.

Source of Calories

Fat: 61.4%

Protein: 25.1%

Carbs: 13.4%