Zucchini Lasagna Recipe
This Zucchini Lasagna is just as tasty as our traditional lasagna recipe but with fewer calories! We substitute zucchini for lasagna noodles to make it low-carb and gluten-free. It's just as melty and cheesy with the same crave-worthy bolognese sauce, ricotta cheese mixture, and melty mozzarella cheese. We promise that you won't miss the pasta!
Ingredients
- 2 lbs zucchini, 4-5 medium/large, cut into 1/4” thick slices or rings*
- 1 tbsp olive oil or cooking spray, plus more for meat sauce
- 3 1/2 tsp fine sea salt, divided
- 1 tsp freshly ground black pepper
- 1 1/2 lbs ground beef, 15-20% fat content
- 1 cup yellow onion, chopped
- 3 garlic cloves, minced
- 24 oz pasta sauce, homemade or store-bought
- 1/4 cup chopped basil or parsley, divided
- 4 cups shredded mozzarella cheese, divided
- 15 oz reduced-fat ricotta cheese
- 1 cup shredded parmesan cheese
- 1 large egg
Instructions
- Prepare Zucchini - Preheat outdoor grill, grill pan, or large skillet to medium/high heat. Slice zucchini into 1/4” thick long slices or rings if preferred, discard the ends. Spray or brush both sides lightly with olive oil and season all over with about 2 tsp salt and 1/2 tsp pepper. Grill for 2 minutes per side over medium/high heat until crisp-tender.
- Make the Meat Sauce - preheat the oven to 375 ̊F. Place a deep saucepan or Dutch oven over medium/high heat and add 1 Tbsp olive oil and ground beef. Sauté, breaking it up with a spatula until browned, about 5 minutes. Drain off all but 2 Tbsp of fat.
- Add diced onions and sauté 5 minutes, then add garlic and sauté another minute. Add pasta sauce, half to the basil or parsley. Season with 1 tsp fine sea salt and 1/2 tsp pepper. Bring to a low boil, then cover and simmer for 10 minutes, stirring occasionally. Season to taste then remove from heat and set aside.
- In a mixing bowl, combine 1 cup mozzarella, ricotta cheese, parmesan, 1 egg, the rest of your basil or parsley, and 1/2 tsp fine sea salt. Stir to combine.
- Spread 1/2 cup meat sauce in the bottom of a 9x13 casserole dish. Add a layer of zucchini, spread 1/3 of the meat sauce, and sprinkle with 1 cup of mozzarella. Spoon on and spread the top with 1/2 of your cheese sauce. Repeat until you have 3 layers of zucchini.
- Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375 ̊F for 40-45 minutes. Remove the foil and broil for 3-4 minutes to create a golden cheesy top. Rest for 15 minutes before slicing and garnish with basil or parsley, if desired, and serve.
Notes
*To Slice Zucchini, we find it's easiest to use a mandolin slicer set to slice at 1/4" thick. We highly recommend wearing safety gloves anytime you are using a mandolin slicer to keep your hands safe. Alternatively, you can use a large vegetable peeler to cut zucchini into slices.
Nutrition Facts
Zucchini Lasagna Recipe
Amount per Serving
Calories
360
% Daily Value*
Fat
24
g
37
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
96
mg
32
%
Sodium
1402
mg
61
%
Potassium
637
mg
18
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
27
g
54
%
Vitamin A
812
IU
16
%
Vitamin C
19
mg
23
%
Calcium
522
mg
52
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
