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Zucchini Lasagna Recipe

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Zucchini lasagna is a healthier alternative to traditional lasagna, replacing pasta with thinly sliced zucchini "noodles." This dish is layered with a flavorful meat sauce made from ground beef and optional Italian sausage, a creamy ricotta mixture, and plenty of melted mozzarella. Perfect for those looking for a low-carb, gluten-free, and keto-friendly meal without sacrificing flavor. Fresh basil and parsley add a vibrant finish to this satisfying Italian comfort food.

Ingredients

Scale

For the Zucchini "Noodles":

  • 3-4 large zucchinis, sliced lengthwise into 1/8-inch thick strips
  • Salt, for drawing out moisture
  • 2 tbsp olive oil, for brushing

For the Meat Sauce:

  • 1 lb ground beef (450g)
  • 1/2 lb ground Italian sausage (225g), optional
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • 1/4 tsp red pepper flakes, optional
  • 1/4 cup fresh basil, chopped, for garnish (optional)

For the Cheese Mixture:

  • 2 cups ricotta cheese (whole milk preferred)
  • 1 large egg
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cups shredded mozzarella cheese (divided)
  • 1/4 cup fresh parsley, chopped

Instructions

  • Prepare Zucchini "Noodles": Sprinkle zucchini slices with salt and let them sit for 15-20 minutes to draw out moisture. Pat dry with paper towels. Preheat oven to 375°F (190°C). Brush zucchini slices with olive oil and roast for 5-7 minutes until slightly tender. Set aside to cool.
  • Meat Sauce: In a large skillet, heat olive oil over medium heat. Sauté onion until softened, then add garlic and cook for 1 minute. Add ground beef and sausage (if using) and cook until browned. Stir in tomato paste, crushed tomatoes, tomato sauce, basil, oregano, salt, pepper, and red pepper flakes (if using). Simmer for 20-30 minutes to allow flavors to meld.
  • Cheese Mixture: In a bowl, mix ricotta cheese, egg, Parmesan, 1 1/2 cups of mozzarella, and fresh parsley until well combined.
  • Assembly: Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Add a layer of zucchini slices, followed by a layer of the ricotta mixture, and then more meat sauce. Repeat layers, finishing with a layer of meat sauce on top. Sprinkle with the remaining mozzarella cheese.
  • Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden. Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil if desired.

Notes

  • Patting the zucchini dry after salting is essential to prevent a watery lasagna.
  • You can prepare the meat sauce a day ahead to save time and enhance the flavors.

Nutrition

Find it online: https://avarecipes.com/zucchini-lasagna-recipe/