... Print

Zucchini Lasagna

zucchini lasagna - Tasty
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious and healthy low-carb take on classic lasagna, using zucchini slices instead of pasta. Perfect for a weeknight meal or meal prep.

Ingredients

Scale
  • 1 pound ground beef or turkey
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 medium zucchini, thinly sliced lengthwise
  • 15 ounces ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, brown the ground meat over medium heat. Drain off any excess fat.
  3. Add the chopped onion and cook until softened, about 5 minutes.
  4. Stir in the minced garlic, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  5. While the sauce simmers, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix well.
  6. Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish.
  7. Arrange a layer of zucchini slices over the sauce, overlapping them slightly.
  8. Spread half of the ricotta mixture evenly over the zucchini.
  9. Spoon about one-third of the remaining meat sauce over the ricotta.
  10. Sprinkle with one-third of the mozzarella cheese.
  11. Repeat the layers: zucchini, remaining ricotta mixture, another third of the meat sauce, and another third of the mozzarella cheese.
  12. Top with the final layer of zucchini slices, the remaining meat sauce, and the remaining mozzarella cheese.
  13. Cover the baking dish with foil.
  14. Bake for 25 minutes.
  15. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
  16. Let stand for 10 minutes before serving.

Notes

  • To prevent a watery lasagna, you can salt the zucchini slices and let them sit for 15-20 minutes before patting them dry with paper towels. This draws out excess moisture.
  • For a vegetarian option, omit the meat and add sautéed mushrooms, spinach, or other vegetables to the sauce.
  • This lasagna freezes well. Let it cool completely, then wrap tightly in plastic wrap and foil. Reheat in the oven or microwave.
  • Ensure your zucchini slices are thin and even for consistent cooking.

Nutrition

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

0 Shares
Tweet
Pin
Share