Easy Zucchini Lasagna with Meat Sauce
A delicious and satisfying lasagna that uses zucchini instead of traditional pasta for a healthier twist, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 medium-sized zucchinis Slice into thin strips
- 1 lb ground beef (or ground turkey/chicken)
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded For layering and topping
- 1/2 cup Parmesan cheese, grated For topping
- 2 cups marinara sauce
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp oregano
- 1 tsp basil
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
Preparation
- Slice the zucchini into thin strips and salt them lightly. Let them sit in a colander for 30 minutes to draw out excess moisture.
- In a large skillet, heat olive oil over medium heat. Sauté diced onions until translucent, then add minced garlic and cook until fragrant.
Cooking
- Add the ground meat and cook until browned. Stir in the marinara sauce and let it simmer for about 10 minutes.
- Preheat the oven to 375°F (190°C). In a baking dish, layer meat sauce, zucchini slices, ricotta, and mozzarella. Repeat layers until full, topping with mozzarella and Parmesan.
- Cover with aluminum foil and bake for 25 minutes, then remove foil and bake an additional 15 minutes until cheese is golden and bubbly.
- Allow the lasagna to rest for 10 minutes before slicing and serving.
Notes
Serve with a light side salad dressed in balsamic vinaigrette or garlic bread. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 3 months.