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Zucchini Lasagna

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A lighter, low-carb twist on classic lasagna made with thin slices of zucchini layered with savory meat sauce and rich, melted cheeses.

Ingredients

  • 3 medium zucchini, thinly sliced lengthwise
  • 1 lb ground beef or turkey
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 cups tomato sauce
  • 1 cup crushed tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, grated
  • 1 large egg
  • 2 tbsp fresh basil or parsley, chopped

Instructions

  1. Slice zucchini lengthwise into thin strips, lightly salt, and let sit for 10–15 minutes, then pat dry.
  2. Heat olive oil in a pan and cook chopped onion until soft.
  3. Add garlic and cook briefly, then add ground meat and cook until browned.
  4. Stir in tomato sauce and crushed tomatoes, then season with salt, pepper, and Italian seasoning.
  5. Simmer the sauce for 10–15 minutes.
  6. In a bowl, mix ricotta cheese with egg and a bit of parmesan.
  7. Preheat oven to 375°F (190°C).
  8. Spread a layer of sauce in a baking dish.
  9. Add a layer of zucchini slices, then ricotta mixture, then mozzarella cheese.
  10. Repeat layers, finishing with sauce and a generous layer of cheese on top.
  11. Bake for 35–40 minutes until bubbly and golden.
  12. Let rest for 10 minutes before slicing and serving.

Notes

  • Salting zucchini helps prevent excess moisture.
  • Use thicker sauce to avoid watery lasagna.
  • Let the lasagna rest before slicing for better structure.
  • Add vegetables like mushrooms or spinach for variation.
  • Drain excess liquid when reheating if needed.

Nutrition

Find it online: https://cookedbymaya.com/zucchini-lasagna/