Zucchini Lasagna
A delightful twist on a classic lasagna, using zucchini instead of pasta for a low-carb, nutritious meal that the whole family will love.
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.
Notes
Make sure to salt and drain the zucchini to remove excess moisture, preventing a watery lasagna. For variation, try different cheeses or add more vegetables.