Zucchini Lasagna Recipe
User Reviews
5.0
102 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
15 mins
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Total Time
1 hr 25 mins
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Servings
12 people
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Calories
360 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Zucchini Lasagna Recipe
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This Zucchini Lasagna is just as tasty as our traditional lasagna recipe but with fewer calories! We substitute zucchini for lasagna noodles to make it low-carb and gluten-free. It's just as melty and cheesy with the same crave-worthy bolognese sauce, ricotta cheese mixture, and melty mozzarella cheese. We promise that you won't miss the pasta!
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Ingredients
- 2 lbs zucchini 4-5 medium/large, cut into 1/4” thick slices or rings*
- 1 tbsp Olive oil or cooking spray plus more for meat sauce
- 3 1/2 tsp fine sea salt divided
- 1 tsp freshly ground black pepper
- 1 1/2 lbs ground beef 15-20% fat content
- 1 cup yellow onion chopped
- 3 garlic cloves minced
- 24 oz pasta sauce homemade or store-bought
- 1/4 cup chopped basil or parsley divided
- 4 cups shredded Mozzarella cheese divided
- 15 oz reduced-fat ricotta cheese
- 1 cup shredded Parmesan cheese
- 1 large egg
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Instructions
- Prepare Zucchini - Preheat outdoor grill, grill pan, or large skillet to medium/high heat. Slice zucchini into 1/4” thick long slices or rings if preferred, discard the ends. Spray or brush both sides lightly with olive oil and season all over with about 2 tsp salt and 1/2 tsp pepper. Grill for 2 minutes per side over medium/high heat until crisp-tender.
- Make the Meat Sauce - preheat the oven to 375 ̊F. Place a deep saucepan or Dutch oven over medium/high heat and add 1 Tbsp olive oil and ground beef. Sauté, breaking it up with a spatula until browned, about 5 minutes. Drain off all but 2 Tbsp of fat.
- Add diced onions and sauté 5 minutes, then add garlic and sauté another minute. Add pasta sauce, half to the basil or parsley. Season with 1 tsp fine sea salt and 1/2 tsp pepper. Bring to a low boil, then cover and simmer for 10 minutes, stirring occasionally. Season to taste then remove from heat and set aside.
- In a mixing bowl, combine 1 cup mozzarella, ricotta cheese, parmesan, 1 egg, the rest of your basil or parsley, and 1/2 tsp fine sea salt. Stir to combine.
- Spread 1/2 cup meat sauce in the bottom of a 9x13 casserole dish. Add a layer of zucchini, spread 1/3 of the meat sauce, and sprinkle with 1 cup of mozzarella. Spoon on and spread the top with 1/2 of your cheese sauce. Repeat until you have 3 layers of zucchini.
- Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375 ̊F for 40-45 minutes. Remove the foil and broil for 3-4 minutes to create a golden cheesy top. Rest for 15 minutes before slicing and garnish with basil or parsley, if desired, and serve.
Notes
- *To Slice Zucchini, we find it's easiest to use a mandolin slicer set to slice at 1/4" thick. We highly recommend wearing safety gloves anytime you are using a mandolin slicer to keep your hands safe. Alternatively, you can use a large vegetable peeler to cut zucchini into slices.
Nutrition Information
Show Details
Calories
360kcal
(18%)
Carbs
10g
Protein
27g
(54%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
96mg
(32%)
Sodium
1402mg
(58%)
Potassium
637mg
(18%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
812IU
(16%)
Vitamin C
19mg
(21%)
Calcium
522mg
(52%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbs | 10g | |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 1402mg | 58% |
| Potassium | 637mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 812IU | 16% |
| Vitamin C | 19mg | 21% |
| Calcium | 522mg | 52% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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