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
Scale
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.
