If you are craving a comforting Italian classic that’s also light and healthy, this Zucchini Noodle Lasagna Recipe is going to be your new favorite dinner. Imagine all the rich flavors of traditional lasagna, but instead of heavy pasta sheets, you have tender zucchini noodles that provide a fresh, low-carb twist. This dish is packed with layers of savory meat sauce, creamy ricotta, and bubbly mozzarella cheese, all coming together in perfect harmony. Whether you’re gluten-free, watching carbs, or simply looking for a delicious way to eat more veggies, this zucchini noodle lasagna is a delightful, vibrant meal that feels indulgent without the guilt.
Ingredients You’ll Need
The beauty of this Zucchini Noodle Lasagna Recipe lies in its straightforward, wholesome ingredients. Each element plays a crucial role—from adding moisture and depth with the meat sauce to lending creaminess with the ricotta and egg mixture. The fresh basil or parsley at the end brightens everything up and adds that irresistible hint of herbaceous freshness.
- 4 medium zucchinis sliced lengthwise into thin strips: These act as the noodle base and keep the dish light and fresh.
- 1 tablespoon olive oil: For sautéing the onion and meat, adding a subtle fruity undertone.
- 1 pound ground beef or ground turkey: Brings hearty flavor and protein to the dish.
- 1 small onion finely chopped: Adds natural sweetness and complexity when cooked down.
- 3 cloves garlic minced: For that unmistakable fragrant punch essential in Italian cooking.
- 2 cups marinara sauce: A robust tomato base that ties every layer together.
- 1 teaspoon Italian seasoning: A blend of herbs that infuses authentic Mediterranean flavor.
- Salt and pepper to taste: Simple seasoning that balances all the ingredients.
- 1 ½ cups ricotta cheese: The creamy layer that adds luscious softness and richness.
- 1 large egg: Helps bind the ricotta mixture for smooth layering.
- 2 cups shredded mozzarella cheese: Melts beautifully to create that classic cheesy topping.
- ½ cup grated Parmesan cheese: Adds a sharp, nutty finish for extra depth.
- Chopped fresh basil or parsley for garnish: Lifts the whole dish with fresh, green notes at the end.
How to Make Zucchini Noodle Lasagna Recipe
Step 1: Prepare the Zucchini Noodles
Begin by slicing the zucchinis lengthwise into thin strips. Lay them on paper towels and sprinkle each side lightly with salt to draw out excess moisture. This step is essential to keep your lasagna from becoming watery. Let them sit for 15 minutes, then gently pat dry to remove all the liquid.
Step 2: Cook the Meat Sauce
Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until soft and translucent. Stir in the garlic and then add your ground meat, cooking until it’s browned and no longer pink. Drain off any excess grease before mixing in marinara sauce, Italian seasoning, salt, and pepper. Let this simmer on low for about 5 to 10 minutes, allowing all those flavors to meld beautifully.
Step 3: Mix the Ricotta Layer
In a medium bowl, combine the ricotta cheese with the large egg and a pinch of salt. This mixture will provide a creamy, cohesive texture to your lasagna layers, so make sure it’s well mixed and smooth.
Step 4: Assemble Your Lasagna
Grab a 9×13-inch baking dish and start by spreading a thin layer of your meat sauce on the bottom. Layer zucchini strips on top of the sauce, followed by a spread of the ricotta mixture. Sprinkle a generous handful of shredded mozzarella over the ricotta. Repeat these layers until all ingredients are used, finishing with meat sauce and a generous amount of mozzarella and Parmesan cheese on top.
Step 5: Bake to Perfection
Place your assembled lasagna in the oven preheated to 375 degrees F. Bake uncovered for 35 to 40 minutes until the cheese on top is bubbly and golden brown. Allow it to rest for 10 minutes post-baking; this helps the layers set so your slices hold together perfectly when served.
How to Serve Zucchini Noodle Lasagna Recipe
Garnishes
Finishing touches like freshly chopped basil or parsley add an irresistible pop of color and freshness. The herbs not only decorate the dish but brighten each bite with a hint of aromatic flavor that complements the rich cheeses and tomato sauce perfectly.
Side Dishes
Since this lasagna alone packs a hearty punch, consider serving it alongside light sides such as a crisp green salad tossed with lemon vinaigrette or steamed asparagus. These fresh sides enhance the meal without competing with the bold flavors of the lasagna.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins or shallow bowls to showcase the beautiful layered effect of the zucchini noodles and cheeses. You could even sprinkle extra Parmesan just before serving for a lovely savory crunch on top.
Make Ahead and Storage
Storing Leftovers
This zucchini noodle lasagna stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors even deepen overnight, making the leftovers just as tasty, if not better, than the first serving.
Freezing
You can freeze this dish before baking or after it has cooled post-baking. Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn, and it should keep well for up to 2 months. Thaw it in the fridge overnight before reheating.
Reheating
To reheat, place a portion in an oven-safe dish and cover with foil to keep it moist. Warm at 350 degrees F for about 15 to 20 minutes or until heated through. Microwaving is quicker but can make the zucchini a bit soggy, so oven reheating is preferred when time allows.
FAQs
Can I use other vegetables instead of zucchini for this lasagna?
Absolutely! Thinly sliced eggplant or yellow squash make great alternatives and also keep the dish low-carb and gluten-free.
Is it necessary to salt the zucchini slices before baking?
Yes, salting the zucchini helps draw out moisture, preventing the lasagna from becoming watery and keeping the layers firm and well-structured.
Can I make this recipe vegetarian?
Yes, substitute the meat with sautéed mushrooms, lentils, or a plant-based meat alternative for a delicious vegetarian version of this zucchini noodle lasagna.
How do I make this recipe lower in calories?
Using ground turkey instead of beef, substituting part or all of the ricotta with low-fat cottage cheese, and reducing the amount of cheese on top can help reduce the calorie count.
Does this recipe freeze well after baking?
Yes, freezing after baking is convenient; just make sure to cool it completely before wrapping tightly. Reheat thoroughly in the oven to preserve its texture and flavor.
Final Thoughts
This Zucchini Noodle Lasagna Recipe is an absolute winner for anyone looking to enjoy classic comfort food without the heaviness of traditional pasta. It’s fresh, healthy, and bursting with vibrant flavors that come alive in every cheesy, meaty, and tender bite. Give it a try—you may find it becomes a weekly staple you love sharing with friends and family!
Print
Zucchini Noodle Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This Zucchini Noodle Lasagna is a delicious and healthy twist on the classic Italian dish, substituting traditional pasta with thinly sliced zucchini to keep it low-carb and gluten-free. Featuring layers of seasoned ground beef, creamy ricotta, rich mozzarella, and savory marinara, this baked casserole is flavorful, satisfying, and perfect for a nutritious family meal.
Ingredients
Vegetables and Meat
- 4 medium zucchinis, sliced lengthwise into thin strips
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef or ground turkey
Cooking Essentials and Seasonings
- 1 tablespoon olive oil
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Dairy
- 1½ cups ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Garnish
- Chopped fresh basil or parsley
Instructions
- Prepare the Zucchini: Preheat your oven to 375°F. Lay the zucchini slices on paper towels and sprinkle salt over them. Let them sit for 15 minutes to draw out excess moisture, then pat dry thoroughly to prevent watery lasagna.
- Cook the Meat Sauce: In a skillet over medium heat, warm the olive oil. Add the chopped onion and cook until softened, about 3–4 minutes. Stir in the minced garlic, then add the ground beef. Cook until browned and fully cooked, breaking it apart as it cooks. Drain off any excess grease.
- Simmer the Sauce: To the cooked meat, add the marinara sauce, Italian seasoning, and season with a pinch of salt and pepper. Let this mixture simmer gently for 5–10 minutes to meld flavors.
- Prepare the Ricotta Mixture: In a separate bowl, combine the ricotta cheese with the large egg and a pinch of salt, mixing until smooth and well blended.
- Assemble the Lasagna: In a 9×13-inch baking dish, begin by spreading a thin layer of meat sauce on the bottom. Arrange a layer of zucchini slices over the sauce. Spread a layer of the ricotta mixture on top of the zucchini, then sprinkle with shredded mozzarella cheese. Repeat layering the meat sauce, zucchini, ricotta, and mozzarella until all ingredients are used, ending with a layer of sauce topped with the remaining mozzarella and Parmesan cheeses.
- Bake: Place the baking dish uncovered into the preheated oven. Bake for 35–40 minutes until the lasagna is bubbly and the top is golden brown.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 minutes to set. Garnish with chopped fresh basil or parsley before slicing and serving.
Notes
- To reduce excess moisture further, consider grilling or baking the zucchini slices briefly before assembling the lasagna.
- For a lighter option, substitute cottage cheese in place of ricotta cheese.
