Zucchini Lasagna

Indulge in the comfort of Italian flavors with this healthy and delicious Zucchini Lasagna! Perfect for low-carb and gluten-free diets, this recipe swaps traditional pasta for tender, thinly sliced zucchini, creating a lighter yet equally satisfying dish. Layers of savory ground beef simmered in a rich tomato sauce, creamy ricotta blended with parmesan, and gooey mozzarella cheese make every bite irresistible. The key to this lasagna’s perfection is ensuring the zucchini is prepped to remove excess moisture, yielding a casserole that’s hearty and never soggy. Topped with golden, bubbly cheese and fresh basil, this dish is ideal for family dinners or meal prep. Ready in just over an hour, this zucchini lasagna is a wholesome, flavorful alternative that's sure to be a hit at the table!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 4 medium zucchini
• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium onion
• 3 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 28 ounces crushed tomatoes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 15 ounces ricotta cheese
• 1 large egg
• 0.5 cup parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 tablespoons fresh basil

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the zucchini lengthwise into 1/4-inch thick strips using a mandolin or sharp knife.

Step 3

Lay the zucchini slices on a baking sheet lined with paper towels. Sprinkle lightly with salt and let sit for 15 minutes to draw out moisture.

Step 4

While the zucchini is sitting, heat olive oil in a large skillet over medium heat.

Step 5

Add chopped onion and minced garlic to the skillet and sauté for 3 minutes until softened.

Step 6

Add ground beef to the skillet, breaking it apart as it cooks. Cook until browned, about 5-7 minutes.

Step 7

Stir in oregano, basil, crushed tomatoes, salt, and pepper. Let simmer for 10 minutes, then remove from heat.

Step 8

Pat the zucchini slices dry with more paper towels to remove excess moisture.

Step 9

In a medium bowl, mix ricotta cheese with the beaten egg and parmesan cheese until well combined.

Step 10

In a 9x13 inch baking dish, spread a thin layer of the meat sauce across the bottom.

Step 11

Layer zucchini slices over the meat sauce, overlapping slightly.

Step 12

Spread half of the ricotta mixture over the zucchini.

Step 13

Sprinkle 1/3 of the mozzarella cheese over the ricotta.

Step 14

Repeat the layers: meat sauce, zucchini slices, ricotta, and mozzarella cheese.

Step 15

Top the final layer with the remaining meat sauce and mozzarella cheese.

Step 16

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 17

Remove the foil and bake for an additional 15 minutes until cheese is bubbly and golden.

Step 18

Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil before serving.

Nutrition Facts

Serving size	2989.6 grams (2989.6g)

Amount per serving	% Daily Value*
Calories	3421

Total Fat 227.60g	292%
Saturated Fat 104.80g	524%
Polyunsaturated Fat 5.20g
Cholesterol 1006mg	335%
Sodium 12583mg	547%
Total Carbohydrate 150.30g	55%
Dietary Fiber 19.50g	70%
Total Sugars 85.90g
Protein 213.00g	426%

Vitamin D 54IU	269%
Calcium 4245mg	327%
Iron 20mg	111%
Potassium 5273mg	112%

*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: 58.5%

Protein: 24.3%

Carbs: 17.2%