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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.
Prepare the Zucchini
Make the Meat Sauce
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A vibrant and flavorful pasta dish where spaghetti and fresh vegetables cook together in one pot. This low-sodium version is perfect for a quick, healthy weeknight dinner, ready in under 30 minutes.
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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.
This italian_american recipe takes 95 minutes to prepare and yields 6 servings. At 564.07 calories per serving with 43.41g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Prepare the Ricotta Filling
Assemble the Lasagna
Bake and Rest
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.
Increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne pepper to the meat sauce for more heat.
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.
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.
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.
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.
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.
Yes. You can assemble the entire lasagna (without baking), cover it tightly with plastic wrap and foil, and refrigerate it for up to 24 hours. You may need to add 10-15 minutes to the covered baking time if baking straight from the fridge.
It can be a healthier alternative to traditional lasagna as it's lower in carbohydrates and calories by replacing pasta with zucchini. It's rich in protein from the meat and cheese and provides vitamins from the vegetables. However, it still contains significant fat and sodium from the cheese and meat, so it's best enjoyed in moderation as part of a balanced diet.
A single serving of this zucchini lasagna contains approximately 560-590 calories, depending on the exact ingredients used, such as the fat content of the ground beef and cheeses.
Yes, it freezes well. Assemble the lasagna in a freezer-safe dish but do not bake it. Wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before baking as directed, adding about 15-20 minutes to the total bake time.