Description
A hearty and low-carb zucchini lasagna layered with rich meat sauce, creamy ricotta, and melty cheese. This satisfying dish is perfect for a comforting dinner — gluten-free and customizable with vegetarian or turkey alternatives.
Ingredients
- 4 large zucchini
- 2 lbs ground beef (or turkey, or vegetarian alternative)
- 24 oz pasta sauce (or homemade bolognese)
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 egg
- Salt and pepper to taste
- Fresh basil and parsley, chopped
Instructions
- Prep Zucchini: Slice zucchini lengthwise using a mandoline or sharp knife. Sprinkle slices with salt and let sit for 15 minutes to draw out moisture. Blot dry with paper towels. Optionally, grill or roast the slices for 1–2 minutes per side to reduce water content.
- Make Meat Sauce: In a skillet, cook the ground beef (or alternative) until browned. Drain excess fat, add pasta sauce, and simmer for 5–10 minutes.
- Prepare Ricotta Mixture: In a bowl, combine ricotta, grated parmesan, egg, salt, and pepper.
- Layer the Lasagna: Preheat oven to 400°F (200°C). In a 9×13-inch baking dish, assemble as follows:
- Spread a thin layer of meat sauce on the bottom
- Add a layer of zucchini slices
- Spoon half of the meat sauce
- Spread half of the ricotta mixture
- Sprinkle with mozzarella, basil, and parsley
- Repeat the layers
- Finish with zucchini, mozzarella, and herbs
- Bake: Cover with foil and bake for 40–45 minutes. Uncover and broil for 2–5 minutes to brown the top.
- Rest: Let the lasagna rest for 10–15 minutes before slicing to help it set.
- Serve: Garnish with fresh basil. Serve warm with a side salad or garlic bread if desired.
Notes
For a thicker texture, pre-cook zucchini slices on the grill or in the oven to remove moisture. Leftovers reheat well and taste even better the next day!
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired, Low-Carb