Zucchini Lasagna Recipe

ByFrancis Mead

Zucchini Lasagna is a delightful, low-carb alternative to traditional lasagna that I think offers a healthy twist on a classic favorite. By replacing the pasta with thinly sliced zucchinis, this dish transforms into a nutritious option that’s brimming with flavor and texture.

I adore using fresh zucchini for their versatility and nutritional benefits. They are so rich in vitamins A and C they should be front and center in any healthy dish, and a cup of zucchini has only 19 calories.

This recipe uses 1 pound of ground beef or turkey that provides a good source of protein and a savory blend of marinara sauce that gives a robust tomato flavor and keeps the dish moist and hearty. Ricotta, mozzarella, and Parmesan cheeses add creamy layers and complexity that makes every bite irresistible.

To enhance the flavor, I mix in minced garlic, dried oregano, and basil, which together create a fragrant profile. The egg serves as a binding agent for the ricotta and makes it hold together even better than the recipe requires.

With just salt and pepper for seasoning, this is a really tasty lasagna. Of course, olive oil for greasing the baking dish is a must.

It not only keeps the dish from sticking, but also adds a nice richness to the meal. I love how this turns out.

It’s wholesome, comforting, and just right for any occasion.

Ingredients photo for Zucchini Lasagna Recipe

Ingredients

Ingredients photo for Zucchini Lasagna Recipe

Squash: Contains few carbs, lots of fiber, and a good supply of vitamins.

Excellent source of protein and essential amino acids: ground beef/turkey.

The cheese known as ricotta has a creamy texture and offers protein and calcium.

Tomato sauce: Imparts tomato essence, brimming with antioxidants, most notably lycopene.

Garlic: Boosts flavor; recognized for properties that strengthen the immune system.

Oregano: Flavor herb, with antioxidant properties; may help digestions.

Ingredient Quantities

  • 2 large zucchinis, thinly sliced lengthwise
  • 1 pound ground beef or ground turkey
  • 2 cups marinara sauce
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • Olive oil, for greasing the baking dish

Instructions

1. Set your oven to 375°F (190°C).

2. In a large skillet over medium heat, brown the ground beef or turkey, breaking it into crumbles as it cooks. Once cooked through, drain excess fat.

3. Combine the meat with the minced garlic in a skillet and stir-fry for about 1 minute.

4. Combine the marinara sauce, oregano, basil, salt, and pepper in a large saucepan. Bring to a simmer over low heat, stirring occasionally, while you prepare the remaining ingredients.

5. In a different bowl, mix the egg, ricotta cheese, and a pinched amount of salt and pepper until well incorporated.

6. Oil a 9×13-inch baking pan with olive oil.

7. In the baking dish, lay half of the zucchini that has been cut into rounds so that it is half-covered in the bottom of the dish. The rounds can overlap slightly and should not lie entirely flat.

8. Half of the mixture of ricotta should be spread over the layer of zucchini.

9. Place half of the meat sauce on top of the ricotta layer.

10. Half of the mozzarella cheese is sprinkled over the meat sauce.
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1. Layer the remaining zucchini slices, ricotta mixture, meat sauce, and top with the remaining mozzarella cheese, repeating the layers.
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2. Sprinkle the Parmesan cheese evenly over the top to finish.
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3. In a preheated oven, bake the covered dish for 25 minutes.
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4. Take off the foil and bake for 15 more minutes, or until the cheese is golden and bubbly.
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5. Allow the lasagna to cool for about 10 minutes before cutting and serving. Enjoy!

Equipment Needed

1. Stovetop
2. Skillet, large
3. Big pot
4. Bowl for mixing
Baking dish, 9×13 inches
6. Cutting instrument
7. Chopping board
8. Wooden spoon or spatula
9. Spoons for measuring
10. Cups for measurement
Aluminum foil

FAQ

  • Q:Is it acceptable to use zucchini noodles in place of sliced zucchini? A: Yes, you can use zucchini noodles, but they may exude more moisture than sliced zucchini, which could result in a slightly watery dish.
  • Q:How to slice zucchini best? A: Use a mandoline slicer to get thin, even slices that blend nicely into the layers.
  • Q:How can I prevent the lasagna from becoming watery?
    Zucchini slices should be salted, then allowed to rest for 10 minutes. After resting, the slices should be blotted to remove excess moisture.
  • Q:Is it acceptable to use cottage cheese instead of ricotta? A: Acceptable yes, it is, to use cottage cheese as a substitute in this recipe for ricotta.
  • Q:Is it possible to put this dish together ahead of time? A: You can indeed put together the lasagna. You can do it a day ahead and get it into the oven when the time calls for it.
  • Q:What’s a good alternative if I’m vegetarian? A: Replace the meat with cooked lentils or a meat alternative derived from plants.
  • Q:Is it possible to substitute fresh herbs for dried? A: Certainly, but use three times the amount of the fresh herb in place of the dried to get the same flavor. This goes for both oregano and basil.

Substitutions and Variations

Chopped meat: Substitute ground beef or turkey with ground chicken or plant-based meat for a vegetarian option.
Tomato paste mixed with Italian herbs; or try using tomato sauce that you’ve made from scratch for a fresher flavor.
Cottage cheese or a blended tofu mixture makes a suitable substitution for ricotta cheese in a dairy-free recipe.
Use provolone or a dairy-free mozzarella-style cheese if preferred.
Substitute nutritional yeast or grated Romano cheese for Parmesan cheese.