Zucchini Lasagna
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
8
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Calories
368 kcal
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Course
Main Course
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Cuisine
Italian
Zucchini Lasagna
Description
Zucchini Lasagna replaces traditional pasta sheets with thin, salted, and drained zucchini slices that reduce excess moisture. The meat sauce is made by browning lean ground beef with onions and garlic, then simmering with marinara sauce to create a hearty base. Meanwhile, ricotta cheese is mixed with Italian seasoning, egg, Parmesan, salt, and pepper to prepare a creamy cheese layer. The dish is assembled by layering sauce, zucchini slices, and the ricotta mixture, then topped with shredded mozzarella before baking.
The salting and draining of zucchini slices before assembly are key to preventing watery lasagna. The textures blend creamy, meaty, and tender slices, making it a satisfying dish suitable for those looking to reduce pasta or carbs but still enjoy lasagna flavors. Baking at 375°F allows the flavors to meld and cheese to brown lightly.
Ingredients
- 3 large zucchini
- 1 teaspoon olive oil
- 1 pound ground beef I use 90% lean
- 1/2 cup onion finely chopped
- 2 teaspoons garlic minced
- 24 ounce jar marinara sauce
- 16 ounces ricotta cheese
- 1/2 teaspoon Italian seasoning
- 1 egg
- 1/2 cup Parmesan Cheese grated
- 2 cups mozzarella cheese shredded
- 1 tablespoon parsley chopped
- salt to taste
- black pepper to taste
- cooking spray
Instructions
- Trim both ends off the zucchini.
- Use a mandoline to cut the zucchini into 1/8 inch slices. Sprinkle salt over the zucchini slices, then lay them out on a layer of paper towels to drain. Let sit for at least 10 minutes.
- Pat the tops of the zucchini slices with paper towels until dry.
- While the zucchini is resting, prepare the sauce. Heat the olive oil in a large pan over medium heat.
- Add the ground beef and season with salt and pepper to taste.
- Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.
- Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the marinara sauce and bring to a simmer; cook for 5 minutes.
- Place the ricotta cheese, Italian seasoning, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined.
- Preheat the oven to 375 degrees F. Coat a 2 or 3 quart baking dish with cooking spray.
- Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the zucchini slices on top. Spread 1/3 of the ricotta mixture over the zucchini then top with 1/3 of the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese.
- Cover and bake for 30 minutes. Uncover and bake for an additional 20 minutes. Sprinkle with parsley, then let stand for 5-7 minutes. Cut into slices, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 30g | 60% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 114mg | 38% |
| Sodium | 820mg | 34% |
| Potassium | 890mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1178IU | 24% |
| Vitamin C | 29mg | 32% |
| Calcium | 374mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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