Zucchini Lasagna
Layers of tender zucchini stand in for pasta in this cheesy, savory lasagna. Packed with a rich meat sauce and creamy ricotta, it's a satisfying low-carb twist on a classic comfort food.
For 6 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Zucchini
- b.Trim the ends of the zucchini. Using a mandoline or a sharp knife, slice them lengthwise into 1/4-inch (about 6mm) thick planks.
- c.Arrange the zucchini planks in a single layer on baking sheets lined with paper towels.
- d.Sprinkle them evenly with 1 teaspoon of salt. Let them sit for 20-30 minutes. You will see beads of water form on the surface.
- e.Using more paper towels, press down firmly on the zucchini to absorb all the moisture. This step is critical to prevent a watery lasagna.
- 2
Step 2
- a.Make the Meat Sauce
- b.While the zucchini sweats, heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- c.Add the chopped onion and cook for 4-5 minutes, until softened and translucent.
- d.Add the minced garlic and cook for another minute until fragrant.
- e.Add the ground beef. Use a spoon to break it apart and cook for 6-8 minutes, until fully browned. Drain off any excess grease.
- f.Stir in the crushed tomatoes, Italian seasoning, red pepper flakes (if using), the remaining 0.5 teaspoon of salt, and black pepper.
- g.Bring the sauce to a simmer, then reduce the heat to low. Let it gently simmer for at least 15 minutes for the flavors to meld.
- 3
Step 3
- a.Prepare the Ricotta Filling
- b.In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, the large egg, and chopped fresh parsley.
- c.Mix with a fork until everything is well combined and smooth.
- 4
Step 4
- a.Assemble the Lasagna
- b.Preheat your oven to 375°F (190°C).
- c.Spread about 1 cup of meat sauce on the bottom of a 9x13 inch baking dish.
- d.Arrange a single layer of the dried zucchini planks over the sauce, overlapping them slightly to cover the surface.
- e.Spread half of the ricotta mixture evenly over the zucchini layer.
- f.Top with about 1.5 cups of meat sauce, followed by one-third of the shredded mozzarella (about 2/3 cup).
- g.Repeat the layers: a second layer of zucchini, the remaining ricotta mixture, another 1.5 cups of meat sauce, and another third of the mozzarella.
- h.Finish with a final layer of zucchini planks, the rest of the meat sauce, and the remaining mozzarella cheese on top.
- 5
Step 5
- a.Bake and Rest
- b.Place the baking dish on a larger baking sheet to catch any potential drips.
- c.Cover the dish loosely with aluminum foil and bake for 25 minutes.
- d.Carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- e.Remove from the oven and let the lasagna rest for at least 15 minutes before slicing and serving. This allows the layers to set for cleaner cuts.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip salting and drying the zucchini. It's the most important step to prevent a watery lasagna.
- 2For even slices, use a mandoline slicer. Be sure to use the safety guard.
- 3Let the lasagna rest for at least 15 minutes after baking. This helps the layers set, making it much easier to slice cleanly.
- 4For a richer sauce, use a combination of ground beef and ground Italian sausage.
- 5You can prepare the meat sauce and ricotta mixture a day in advance and refrigerate to save time on assembly day.
- 6Place the baking dish on a foil-lined baking sheet before putting it in the oven to catch any sauce that might bubble over.
Adapt it for your goals.
Vegetarian
Omit the ground beef and add 1 pound of chopped mushrooms, spinach (squeezed dry), and diced bell peppers to the sauce for a hearty vegetarian version.
SpicierSpicier
Increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne pepper to the meat sauce for more heat.
Different CheesesDifferent Cheeses
Swap some of the mozzarella for provolone for a sharper flavor, or add a few dollops of mascarpone to the ricotta mixture for extra creaminess.
Why this is on our healthy list.
Low-Carb Comfort Food
By replacing pasta with zucchini, this dish significantly reduces the carbohydrate content, making it a great option for those following a low-carb or keto-friendly lifestyle without sacrificing the comforting flavors of lasagna.
High in Protein
With substantial amounts of ground beef, ricotta, and mozzarella cheese, this lasagna is packed with high-quality protein, which is essential for muscle repair, satiety, and overall body function.
Rich in Vitamins and Minerals
Zucchini provides Vitamin C and potassium, while the tomato sauce is an excellent source of lycopene, a powerful antioxidant. This dish delivers a good dose of nutrients alongside its delicious taste.
Frequently asked questions
The key is to draw out as much moisture as possible from the zucchini before assembling. Slice the zucchini, salt it, and let it sit for at least 20-30 minutes. Then, pat it thoroughly dry with paper towels. For extra insurance, you can briefly grill or pan-sear the zucchini planks for 1-2 minutes per side after drying them.