Zucchini Lasagna Recipe is a delightful twist on a classic dish, perfect for satisfying cravings without the extra carbs. This recipe is simple, delicious, and versatile, allowing you to customize ingredients based on your tastes or what you have on hand. It’s an ideal choice for busy days when you want a nourishing meal that the whole family will love.
Recipe Information
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 400
Protein: 30 grams
Carbohydrates: 10 grams
Fat: 25 grams
Fiber: 3 grams
Sugar: 5 grams
Sodium: 600 mg
Why Make Zucchini Lasagna Recipe
This Zucchini Lasagna Recipe offers all the comforting flavors of traditional lasagna, but with a healthy twist. By using zucchini in place of pasta, you significantly cut carbs while packing in more vegetables. Plus, it’s a versatile dish that can be tailored to accommodate various dietary preferences. Whether you want to load it up with extra veggies or spice it up with your favorite seasonings, you can make this recipe uniquely yours.
How to Make Zucchini Lasagna Recipe Step by Step
Ingredients
4 large zucchini
2 pounds ground beef
24 ounces pasta sauce
15 ounces ricotta cheese
1 cup shredded parmesan reggiano
1½ cups mozzarella
1 egg
Salt and pepper
Small handful fresh parsley and basil, chopped
Directions
Slice zucchini lengthwise, salt, drain on paper towels for 15 minutes, then pat dry. Pre-cook zucchini by grilling or baking until slightly softened. Brown beef, drain fat, add sauce, and simmer for 5-7 minutes. Mix ricotta, ½ cup Parmesan, egg, parsley, salt, and pepper. Layer in a 9×13 dish: sauce, zucchini, ricotta mix, mozzarella; repeat. Top with the final layer of zucchini, remaining sauce, and cheeses. Cover with foil, bake at 375°F for 30 minutes, then uncovered for 15 minutes. Rest for 10-15 minutes before garnishing with basil and serving.
How to Serve Zucchini Lasagna Recipe
This Zucchini Lasagna pairs wonderfully with a fresh green salad dressed in a light vinaigrette. For a more filling meal, serve it with garlic bread on the side. You can also drizzle a bit of balsamic reduction over the top for an extra layer of flavor.
How to Store Zucchini Lasagna Recipe
To keep leftovers fresh, store them in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy, simply reheat individual portions in the microwave or cover and bake in the oven until heated through. If you want to freeze it, wrap portions tightly in plastic wrap and aluminum foil, and it will last for up to three months.
Expert Tips for Cooking Zucchini Lasagna Recipe
- Make sure to salt and drain the zucchini to remove excess moisture, preventing a watery lasagna.
- For added flavor, try using Italian sausage instead of ground beef.
- Experiment with different cheeses, like gouda or goat cheese, to create a unique flavor profile.
- Use a mandoline slicer for perfectly even zucchini slices.
- Make it ahead of time! Assemble the lasagna, refrigerate overnight, and bake when ready.
Delicious Variations of Zucchini Lasagna Recipe
For a spicy spin, add red pepper flakes or diced jalapeños to the meat sauce. If you prefer a herbed version, mix in fresh oregano and thyme for a fragrant touch. For a vegetarian option, swap the ground beef for sautéed mushrooms and spinach, and layer in additional vegetables like bell peppers and eggplant for a colorful medley.
Conclusion
Don’t miss the chance to try this Zucchini Lasagna Recipe, which marries flavor with ease and nutrition. It’s a hearty dish that will please anyone at the table, proving that healthy meals can indeed be delicious and satisfying. Enjoy a slice of this tasty lasagna today!
Zucchini Lasagna
Ingredients
Main Ingredients
- 4 large zucchini Sliced lengthwise
- 2 pounds ground beef Can be substituted with Italian sausage
- 24 ounces pasta sauce Choose your favorite variety
- 15 ounces ricotta cheese
- 1 cup shredded parmesan reggiano Divided for layering
- 1.5 cups mozzarella Shredded
- 1 large egg To help bind the ricotta mixture
- to taste salt and pepper For seasoning
- small handful fresh parsley and basil, chopped For added flavor
Instructions
Preparation
- Slice zucchini lengthwise, salt, and drain on paper towels for 15 minutes. Pat dry.
- Pre-cook zucchini by grilling or baking until slightly softened.
- Brown beef in a skillet, drain fat, then add pasta sauce and simmer for 5-7 minutes.
- In a bowl, mix ricotta, ½ cup Parmesan, egg, parsley, salt, and pepper.
Layering
- In a 9x13 dish, layer sauce, zucchini slices, ricotta mix, and mozzarella; repeat layers.
- Top with the final layer of zucchini, remaining sauce, and cheeses.
Baking
- Cover with foil and bake at 375°F for 30 minutes.
- Remove foil and bake for an additional 15 minutes.
- Let rest for 10-15 minutes before garnishing with basil and serving.
