Zucchini Lasagna is a healthy, low-carb alternative to traditional lasagna, making it perfect for those looking for a lighter but equally delicious meal. Instead of pasta, thin slices of zucchini take center stage, layered with a rich, savory meat sauce, ricotta, and mozzarella cheese. This dish is perfect for anyone craving comfort food without the guilt, offering all the hearty flavors you love in lasagna but with a fresh, veggie-packed twist.

A Family Favorite: How Zucchini Lasagna Won Over Our Hearts

One evening, as we searched for a healthier dinner option, I decided to give zucchini lasagna a try. My husband was skeptical at first (he’s a die-hard traditional lasagna fan), but after just one bite, he was hooked! The zucchini was perfectly tender, and the layers of cheese and meat sauce tasted just like the real thing—if not better. Now, it’s become a staple in our household, especially when we want something hearty but light. Even the kids love it, and they don’t even notice the missing pasta!

Why You’ll Love Zucchini Lasagna

• Low-Carb and Keto-Friendly: Perfect for those watching their carb intake or following a keto diet.
• Packed with Veggies: You get all the lasagna flavors you crave with the added health benefits of zucchini.
• Less Guilt, More Flavor: Indulge in comfort food while still feeling good about your choices.
• Customizable: You can easily adapt this recipe with your favorite cheeses or even make it vegetarian!

Ingredients Notes For Zucchini Lasagna

• Zucchini: Use medium-sized zucchinis, and slice them thinly to mimic lasagna noodles. You can salt and blot the zucchini to remove excess moisture before layering.
• Ground Beef or Turkey: For a lighter option, ground turkey works well, but ground beef will give it a richer, more traditional lasagna flavor.
• Cheese: Ricotta, mozzarella, and Parmesan work in harmony to create creamy, cheesy layers.
• Marinara Sauce: Use a good-quality marinara sauce, or make your own for even more flavor.
• Italian Seasoning: Adds that classic lasagna taste.

Recipe Steps for Zucchini Lasagna

1. Prepare the Zucchini: Slice the zucchini into thin strips and lightly salt them to draw out moisture. After 10-15 minutes, blot them dry with paper towels.
2. Cook the Meat Sauce: In a skillet, brown the ground beef or turkey, then add marinara sauce and Italian seasoning. Let it simmer for 10 minutes.
3. Assemble the Lasagna: Spread a layer of meat sauce on the bottom of a baking dish. Add a layer of zucchini slices, followed by ricotta cheese and shredded mozzarella. Repeat the layers until the ingredients are used up, ending with a final layer of sauce and cheese.
4. Bake: Bake in a preheated oven at 375°F for 35-40 minutes or until the cheese is bubbly and golden.
5. Serve & Enjoy: Let the lasagna rest for a few minutes before slicing and serving.

Storage Options

• Refrigerate: Store leftovers in an airtight container for up to 3 days in the refrigerator.
• Freeze: You can freeze zucchini lasagna for up to 2 months. Thaw in the fridge overnight and reheat in the oven until warmed through.

Variations & Substitutions

• Vegetarian Option: Skip the meat and add more veggies like mushrooms, spinach, or bell peppers for a hearty vegetarian version.
• Dairy-Free: Use dairy-free cheese alternatives to make this dish suitable for lactose-intolerant or vegan diets.
• Spicy Twist: Add some red pepper flakes or chopped jalapeños to the sauce for a spicy kick.

Zucchini Lasagna

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Ingredients

• For the Zucchini "Noodles"
• 3-4 medium zucchini sliced lengthwise into thin strips (use a mandoline or a sharp knife)
• 1 teaspoon salt for removing moisture
• For the Meat Sauce
• 1 pound ground beef or ground turkey
• 1 small onion chopped
• 3 cloves garlic minced
• 1 24 oz jar marinara sauce (or homemade)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon red pepper flakes optional
• Salt and black pepper to taste
• For the Cheese Mixture
• 1 1/2 cups ricotta cheese or cottage cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 tablespoon fresh parsley or basil chopped
• Salt and black pepper to taste
• For the Layers
• 2 cups shredded mozzarella cheese
• Fresh basil or parsley for garnish (optional)

Instructions

• Prepare the Zucchini "Noodles"
• Slice the Zucchini: Use a mandoline or a sharp knife to slice the zucchini into thin strips, about 1/8 inch thick.
• Remove Moisture: Lay the zucchini slices out on paper towels or a clean kitchen towel. Sprinkle both sides with salt and let them sit for 15-20 minutes to draw out moisture. Afterward, gently pat the slices dry with additional paper towels. This step helps prevent a watery lasagna.
• Prepare the Meat Sauce
• Cook the Meat: In a large skillet over medium heat, add the ground beef (or turkey) and chopped onion. Cook until the meat is browned and the onion is softened, about 5-7 minutes. Drain any excess fat.
• Add Garlic and Seasonings: Stir in the minced garlic and cook for another 1 minute until fragrant. Add the marinara sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Let the sauce simmer for 10-15 minutes to allow the flavors to meld. Remove from heat.
• Prepare the Cheese Mixture
• Mix the Cheeses: In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, chopped parsley or basil, and a pinch of salt and pepper. Stir until well combined.
• Assemble the Lasagna
• Preheat Oven: Preheat your oven to 375°F (190°C).
• Layer the Lasagna: In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Add a layer of zucchini slices over the sauce. Spread a layer of the ricotta mixture over the zucchini, followed by a layer of shredded mozzarella. Repeat the layers: meat sauce, zucchini, ricotta mixture, and mozzarella, finishing with a final layer of meat sauce and mozzarella on top.
• Bake: Cover the lasagna with foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
• Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing to allow it to set. Garnish with fresh basil or parsley if desired.

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