Description
This Zucchini Noodle Lasagna is a healthy and gluten-free twist on the classic Italian dish, replacing traditional pasta with thinly sliced zucchini. Layered with seasoned ground turkey or beef, creamy ricotta, and a blend of melted cheeses, it’s a flavorful, low-carb meal perfect for a satisfying dinner that’s both nutritious and delicious.
Ingredients
Scale
Vegetables
- 3 medium zucchinis (sliced lengthwise into thin strips)
- 2 cloves garlic (minced)
- 1 small yellow onion (diced)
- Fresh basil or parsley for garnish (optional)
Meat and Sauce
- 1 tablespoon olive oil
- 1 pound ground turkey or beef
- 1 ½ cups marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Cheese Mixture
- 1 ½ cups ricotta cheese
- 1 egg
- ½ cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
Instructions
- Prepare the Zucchini: Lightly salt the zucchini slices and lay them on paper towels to draw out moisture. Let sit for 15 minutes, then pat dry to remove excess water which helps prevent sogginess during baking.
- Cook the Meat Sauce: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic; sauté for 2–3 minutes until fragrant and translucent. Add ground turkey or beef and cook until browned, breaking it up as it cooks. Drain any excess fat, then stir in marinara sauce, dried oregano, salt, and black pepper. Let the sauce simmer gently for 5–7 minutes to blend flavors.
- Mix the Ricotta Filling: In a bowl, combine ricotta cheese, egg, and grated Parmesan cheese. Mix until smooth and well incorporated to create a creamy filling.
- Assemble the Lasagna: Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish. Add a layer of zucchini slices over the sauce, then spread a portion of the ricotta mixture on top of the zucchini. Sprinkle with shredded mozzarella cheese. Repeat these layers, finishing with a generous layer of mozzarella on top for a bubbly, golden crust.
- Bake: Place the assembled dish in the preheated oven at 375°F (190°C). Bake uncovered for 35–40 minutes, until the lasagna is hot and bubbly and the cheese on top is golden brown.
- Rest and Garnish: Remove from the oven and let rest for 10 minutes to allow it to set. Garnish with fresh basil or parsley if desired, then slice and serve warm.
Notes
- Grilling or roasting the zucchini slices for a few minutes before layering helps reduce excess moisture and adds a subtle smoky flavor.
- Cottage cheese can be used as a substitute for ricotta if preferred.
- Ensure to pat the zucchini dry after salting to avoid soggy layers in your lasagna.
- This dish can be prepared a day ahead and refrigerated before baking to enhance flavor.
