Zucchini Lasagna
User Reviews
4.9
Zucchini Lasagna
Description
Zucchini Lasagna substitutes zucchini slices for lasagna noodles, creating a distinctive layered casserole. Ground beef is browned and then simmered with garlic, onions, crushed tomatoes, fresh basil, salt, and pepper to form a dense sauce. The zucchini is sliced thinly and salted to draw out excess water before being grilled until lightly browned, which helps prevent sogginess in the final dish. A mixture of ricotta, Parmesan, and egg is incorporated to provide creamy, rich layers, topped with mozzarella for melting and browning during baking. The casserole is assembled with alternating layers of sauce, zucchini, and cheese mixtures, then baked to meld flavors and textures. This method produces a satisfying, less carb-heavy version of lasagna with a fresh vegetable component.
The flavor profile includes the savory, herb-infused tomato meat sauce paired with creamy cheeses and the tender yet slightly firm grilled zucchini slices offering mild vegetal notes. The slow simmered sauce concentrates flavor while the grilling step adds a subtle smokiness to the zucchini. Baking melds all components, producing a cohesive casserole with varied textures between creamy and tender.
This dish can be served as a main course for dinner or lunch and pairs well with a simple side salad or crusty bread. It is suitable for those seeking a lower-carb alternative to traditional lasagna noodles without sacrificing the layered casserole experience.
Ingredients
- 1 lb ground beef 93% lean
- 1 1/4 teaspoons kosher salt
- 1 tsp olive oil
- 1/2 onion chopped, large
- 3 cloves garlic (minced)
- 1 crushed tomatoes 28-ounce canned
- 2 tbsp basil chopped, fresh
- black pepper (to taste)
- 3 medium (8 ounces each zucchini, sliced 1/8" thick)
- 1 1/2 cups ricotta cheese part-skim
- 1/4 cup parmigiano reggiano
- 1 egg large
- 16 oz mozzarella cheese shredded, part-skim, 4 cups
Instructions
- In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
- Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
- Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
- Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
- Preheat oven to 375F.
- In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
- In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
- Let stand about 5 - 10 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1/8 | |
| Calories | 275kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 84mg | 28% |
| Sodium | 648mg | 27% |
| Fiber | 2.5g | 10% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
