Description
This healthy Zucchini Lasagna is a delicious low-carb twist on the Italian classic. Made with layers of zucchini slices, rich tomato meat sauce, creamy ricotta, and melted mozzarella, it’s gluten-free, family-friendly, and full of flavor.
Ingredients
Scale
- 3–4 medium zucchinis, sliced lengthwise into thin strips
- 1 tsp salt
- 1 lb (450 g) lean ground beef or turkey
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 24 oz (680 g) marinara sauce or crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 ½ cups ricotta cheese (or cottage cheese)
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- Slice zucchini into thin strips. Sprinkle with salt and rest on paper towels for 15 minutes. Pat dry.
- In a skillet, cook ground beef with onion and garlic until browned. Stir in marinara, basil, oregano, salt, and pepper. Simmer 10 minutes.
- Mix ricotta, egg, and Parmesan in a bowl until smooth.
- Preheat oven to 375°F (190°C). Spread meat sauce on the bottom of a baking dish. Layer zucchini slices, ricotta mix, mozzarella, and more sauce. Repeat layers and finish with sauce + mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake 15–20 minutes until golden and bubbling.
- Rest 10 minutes before slicing and serving.
Notes
- To reduce moisture, grill or roast zucchini slices before layering.
- Make it vegetarian with mushrooms, spinach, or lentils instead of meat.
- This lasagna can be prepped ahead and stored in the fridge for 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 75 mg