Zucchini Lasagna

Name: Zucchini Lasagna
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 3 pcs zucchini (large, sliced lengthwise into 1/4-inch thick strips); 450 g ground beef (lean, 90/10); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 3 pcs tomato (large, grated or blended into puree); 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1 pinch red chili flakes; 0.5 tsp salt (divided, for sauce and zucchini); 1 pinch black pepper; 1 cup ricotta cheese (full-fat); 1 pcs egg; 1.5 cup mozzarella cheese (shredded); 0.25 cup parmesan cheese (grated); 1 tbsp olive oil; 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.5/5(118)

TASTE SCORE

8/10

Hearty, cheesy lasagna made with thin slices of zucchini instead of pasta. Layers of seasoned ricotta, mozzarella, and a rich homemade meat sauce create all the comfort of the classic dish with a fraction of the carbs. Perfect for a cozy family dinner.

PREP

25m

COOK

40m

SERVES

1 PIECE

650 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Preheat oven and prepare zucchini.
1.Preheat oven to 375°F (190°C).
2.Slice 3 large zucchini lengthwise into 1/4-inch thick strips.
3.Lay strips on a baking sheet, sprinkle lightly with a pinch of salt, and bake for 10 minutes to draw out moisture.
4.Remove from oven, pat dry with paper towels, and set aside.
TIPSalting and pre-baking the zucchini prevents a watery lasagna. Don't skip this step.
saute · ~20 min
Cook the meat sauce.
1.Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2.Add 1 chopped onion and cook until translucent (3-4 min).
3.Add 4 minced garlic cloves and sauté until fragrant (30 sec).
4.Add 450g ground beef and cook, breaking it up, until browned (5-7 min).
5.Stir in 3 grated tomatoes, 2 tbsp tomato paste, 1 tsp oregano, 1 tsp basil, 1 pinch chili flakes, and a pinch of salt and pepper.
6.Simmer uncovered for 10 minutes until slightly thickened. Remove from heat.
TIPBreak the beef into small, even crumbles for better texture in every bite.
mix · ~2 min
Prepare the ricotta mixture.
1.In a bowl, combine 1 cup ricotta cheese with 1 egg and a pinch of salt.
2.Mix well until smooth and creamy.
assemble · ~8 min
Assemble the lasagna layers.
1.Spread a thin layer of meat sauce (about 1/3) on the bottom of a 9x13 inch baking dish.
2.Arrange a single layer of zucchini strips over the sauce.
3.Dollop and spread half the ricotta mixture over the zucchini.
4.Sprinkle one-third of the shredded mozzarella over the ricotta.
5.Repeat: add another third of the meat sauce, a layer of zucchini, the remaining ricotta, and another third of mozzarella.
6.Finish with a final layer of zucchini, the remaining meat sauce, the last third of mozzarella, and all of the parmesan on top.
bake · ~35 min
Bake the lasagna.
1.Cover the baking dish loosely with foil.
2.Bake at 375°F for 25 minutes.
3.Remove foil and bake for another 10 minutes until cheese is golden and bubbly.
4.Let rest for 10 minutes before slicing.
TIPLetting the lasagna rest after baking helps the layers set, so slices hold their shape.
garnish
Garnish with fresh parsley and serve.
1.Sprinkle 2 tbsp chopped fresh parsley over the top.
2.Slice into 4 equal portions and serve warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pre-baking the zucchini strips is crucial to remove excess moisture and prevent a soggy lasagna.
2
Pat the pre-baked zucchini dry with paper towels to remove any remaining surface liquid.
3
Use full-fat ricotta for a creamier texture and richer flavor in the filling.
4
Let the finished lasagna rest for 10 minutes after baking so the layers set cleanly when sliced.
5
For even cooking, slice the zucchini strips a uniform 1/4-inch thick.
6
Make the meat sauce up to 2 days ahead; refrigerate and reheat gently before assembling.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace the ground beef with 2 cups of sautéed mushrooms and spinach for a meat-free version that's still hearty and savory.

dairy free

Dairy-free

Use dairy-free ricotta and mozzarella alternatives, and omit the parmesan, to make this lasagna completely dairy-free while keeping the creamy texture.

turkey

Turkey

Substitute ground turkey for the beef for a leaner protein option that pairs well with the same herbs and tomato sauce.

spicy

Spicy

Add 1/2 teaspoon of red chili flakes to the ricotta mixture and double the pinch in the sauce for a spicy kick.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Low in Carbohydrates

Using zucchini instead of pasta dramatically reduces the carb content, making this dish suitable for low-carb and keto-friendly diets.

✓

Rich in Protein

Ground beef, ricotta, mozzarella, and egg provide a substantial amount of high-quality protein to support muscle health and satiety.

✓

Good Source of Vitamins

Zucchini is rich in vitamin C and vitamin A, which support immune function and eye health, while the tomato-based sauce adds lycopene, an antioxidant.

✓

Calcium from Cheese

The ricotta, mozzarella, and parmesan contribute significant calcium, which is essential for strong bones and teeth.

QUESTIONS?

Frequently asked questions

Pre-baking the zucchini strips with a sprinkle of salt draws out moisture, and patting them dry removes excess liquid. Also, letting the lasagna rest after baking helps the layers firm up.