Easy Zucchini Lasagna Recipe

Discover a delicious twist on a classic Italian favorite with our easy zucchini lasagna recipe. This low-carb alternative promises all the flavors you love in traditional lasagna, while swapping out pasta for fresh zucchini. Whether you are looking for a gluten-free meal or just want to try something new, this dish will not disappoint!

Growing up, Sunday dinners at Grandma’s house meant the fragrant aroma of lasagna baking in the oven. Now that my family leans towards healthier eating, we’ve adapted Grandma’s cherished recipe. This zucchini variation not only satisfies our cravings but is also a hit at family gatherings, allowing us to enjoy a beloved tradition with a modern twist.

Why You’ll Love This Recipe

This zucchini lasagna is not only a hearty and comforting meal, but it’s also a smart, nutritious choice. It’s unique because:

• Low-Carb and Gluten-Free: Perfect for those following special diets without compromising on taste.
• Packed with Veggies: Features fresh zucchini layers that add nutrition and vibrant flavors.
• Family-Friendly: Even kids who shy away from vegetables will enjoy this tasty dish.
• Easy to Customize: Tailor the ingredients to suit your taste or dietary needs.

Ingredients Notes

This recipe calls for fresh ingredients to ensure optimal taste and texture.

• Zucchini: Select firm, medium-sized zucchinis for ideal slicing.
• Ricotta Cheese: Use whole milk ricotta for the creamiest texture.
• Ground Turkey or Beef: Choose lean ground meat for a healthier version.
• Marinara Sauce: Opt for a high-quality, low-sugar sauce for the best flavor profile.

Recipe Steps

Step 1

Prepare the Zucchini: Slice the zucchini lengthwise into thin strips. You can use a mandolin for uniform thickness. Lay them on paper towels to absorb excess moisture, lightly salt, and set aside for 15 minutes.

Step 2

Cook the Meat: In a skillet, cook ground turkey or beef over medium heat until browned. Drain excess fat, then stir in marinara sauce. Season with salt and pepper to taste.

Step 3

Mix the Cheeses: In a bowl, combine ricotta cheese, one egg, and a pinch of nutmeg. For extra flavor, add grated Parmesan and chopped basil.

Step 4

Assemble the Lasagna: In a baking dish, start with a layer of meat sauce, followed by zucchini slices, ricotta mixture, and shredded mozzarella. Repeat layers, finishing with mozzarella on top.

Step 5

Bake: Preheat the oven to 375°F (190°C). Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until bubbly and golden brown. Let it rest before serving.

Storage Options

For leftovers, store in an airtight container in the fridge for up to 3 days. To freeze, place slices in a freezer-safe container with parchment paper between layers. Reheat in the oven at 350°F for 20 minutes or until warmed through.

Variations & Substitutions

If you’re looking for a dairy-free option, use almond milk ricotta and mozzarella. For a vegan version, substitute the meat with lentils or chickpeas and opt for vegan cheese alternatives. For an additional flavor twist, sprinkle crushed red pepper flakes between layers for a touch of heat.

Serving Suggestions

Enjoy this dish as a wholesome dinner on its own, or pair it with a fresh garden salad and crusty garlic bread for a complete meal. It’s perfect for weekend family dinners or casual gatherings with friends.

Frequently Asked Questions

Can I make this lasagna ahead of time?
You can assemble the lasagna a day in advance and store it in the refrigerator. When ready to bake, allow it to come to room temperature first to ensure even cooking.

What can I use instead of zucchini?
If zucchini isn’t available, you can use eggplant or even thinly sliced butternut squash as an alternative. Each will provide a unique flavor and texture.

How do I prevent the lasagna from becoming watery?
Salting the zucchini slices and allowing them to rest helps draw out moisture. Additionally, pat them dry with more paper towels before assembling the lasagna.

Easy Zucchini Lasagna Recipe

This Easy Zucchini Lasagna is a delicious low-carb alternative to traditional lasagna. Packed with layers of zucchini, cheese, and savory sauce, it's a satisfying and healthy meal for any occasion.

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Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 medium zucchini sliced lengthwise into thin strips
• ▢ 1 pound ground beef 80% lean
• ▢ 2 cups marinara sauce store or homemade
• ▢ 1 cup ricotta cheese whole milk
• ▢ 1 cup mozzarella cheese shredded
• ▢ 0.5 cup Parmesan cheese grated
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon dried basil
• ▢ 0.5 teaspoon salt to taste
• ▢ 0.5 teaspoon black pepper to taste
• ▢ 2 tablespoons olive oil

Instructions

Preparation Steps

• Preheat oven to 375°F (190°C).
• Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Drain any excess fat.
• Stir in garlic, oregano, basil, salt, and pepper. Cook for another minute until fragrant. Add marinara sauce and simmer for 5 minutes.
• In a 9x13 inch baking dish, layer zucchini slices, half of the ricotta, half of the mozzarella, and a third of the meat sauce. Repeat layers, finishing with zucchini and remaining meat sauce. Sprinkle with Parmesan cheese.
• Bake in preheated oven for 45 minutes, until cheese is bubbly and golden brown. Let stand for 10 minutes before serving.

Notes

For best results, pat the zucchini slices with paper towels to remove excess moisture before layering them.