Description
A delicious and healthy twist on classic lasagna using thinly sliced zucchini instead of pasta for a low-carb, flavorful meal. This zucchini lasagna features layers of savory ground beef, rich pasta sauce, creamy ricotta, and melted mozzarella and Parmesan cheeses, baked to perfection for a comforting family dinner.
Ingredients
Scale
Vegetables
- 2 large zucchinis or 4 medium zucchinis
Meat and Dairy
- 1 1/2 pounds ground beef
- 1 1/2 cups ricotta cheese (optional)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Sauces and Seasonings
- 24 oz pasta sauce
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Slice Zucchinis: Slice the zucchinis lengthwise into thin strips about 1/8 inch thick; these will serve as the lasagna ‘noodles.’
- Cook Ground Beef: In a skillet over medium heat, cook the ground beef until browned. Be sure to break the meat up as it cooks and then drain any excess fat once done.
- Simmer Meat Sauce: Add the pasta sauce, Italian seasoning, salt, and pepper to the skillet with the beef. Let it simmer gently for 10 minutes to meld flavors.
- Assemble Lasagna: In the prepared baking dish, layer the ingredients starting with a portion of the meat sauce, followed by zucchini slices, dollops of ricotta cheese if using, shredded mozzarella, and grated Parmesan cheese.
- Repeat Layers: Continue layering in the same order until all ingredients are used up, ending with a top layer of cheese.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the cheese on top is bubbly and golden brown.
- Rest Before Serving: Allow the lasagna to cool for about 10 minutes before cutting and serving to let it set.
Notes
- Using thin zucchini slices helps them cook through and mimic pasta layers.
- Drain the cooked ground beef well to prevent excess grease.
- Ricotta cheese is optional but adds creaminess and richness.
- For a vegetarian version, substitute ground beef with cooked lentils or mushrooms.
- Letting the lasagna rest after baking helps it hold its shape when served.
