Zucchini Lasagna
A healthy and delicious take on traditional lasagna, this gluten-free zucchini lasagna is loaded with meat, cheese, and fresh herbs, making it a family favorite.
Ingredients
Main Ingredients
- 4 large zucchinis Sliced lengthwise into thin strips.
- 2 pounds minced beef Can be substituted with ground turkey or chicken.
- 24 ounces tomato-based pasta sauce
- 15 ounces ricotta cheese
- 1 cup parmesan reggiano, shredded
- 1.5 cups mozzarella cheese Shredded for topping.
- 1 egg To bind the cheese mixture.
- Salt and pepper, to taste
- 1 handful fresh parsley and basil, chopped For flavor enhancement.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips. Sprinkle salt on both sides and let them sit for about 15 minutes to draw out excess moisture.
Cooking
- In a large skillet, brown the minced beef over medium heat. Once cooked, drain any excess fat, and stir in the tomato-based pasta sauce. Simmer for about 5 minutes.
- In a separate bowl, combine the ricotta cheese, shredded parmesan, egg, chopped parsley, and basil. Season with salt and pepper.
- In a baking dish, spread a thin layer of the beef sauce at the bottom. Layer zucchini strips on top, then spread half of the ricotta mixture. Repeat the layers until all ingredients are used up, ending with mozzarella on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Allow the lasagna to cool for a few minutes before slicing.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze portions of the lasagna for up to 3 months; just ensure it is well-covered to prevent freezer burn. Letting the lasagna rest before serving helps it hold its shape.