Zucchini Lasagna Recipe (Not Watery)
User Reviews
4.9
606 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr 20 mins
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Servings
12 servings
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Calories
362 kcal
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Course
Main Course
Zucchini Lasagna Recipe (Not Watery)
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This zucchini lasagna recipe puts a delicious, veggie spin on a classic comfort food dish. Bonus, it's perfect for a low-carb dinner idea! Watch the video below to see how to make it!
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Ingredients
- 4 large zucchini
- 2 pounds ground beef
- 24 ounces pasta sauce
- 15 ounce ricotta cheese
- 1 cup shredded parmesan regianno
- 1 ½ cups mozzarella
- 1 egg
- salt and pepper
- small handful fresh parsley and basil chopped
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Instructions
- Slice zucchini. Preheat the oven to 400°F (200°C). Slice the zucchini lengthwise into thin slices, as thin or thick as you'd like. Set aside.
- Make bolognese. Add the ground beef to a large pan over medium-high heat. Finely break down the ground beef with a spatula and pan-fry until browned and no longer pink. Then, pour the pasta sauce on top (remember to reserve 1/2 cup) and stir together, then remove from heat.
- Make ricotta mix. In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt and pepper.
- Add the first layers. Spread 1/2 cup of pasta sauce onto the bottom of your 9x13-inch casserole dish. Then add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.
- Add the secondary layers. Top the zucchini with 1/2 of the bolognese sauce, and evenly spread 1/2 the ricotta mix on top of that. Then, add 1/2 cup of grated mozzarella with a sprinkle of chopped parsley and basil.
- Repeat these layers one more time.
- Finish the topping. Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped parsley and basil, and 1/2 cup of mozzarella cheese.
- Bake. Place the lasagna in the oven and cook for 40 to 45 minutes. Broil for a couple of minutes to get a nice golden top. Garnish with whole basil leaves and serve.
Notes
- I used store-bought pasta sauce (I love Rao's) but if you'd like to make your bolognese from scratch, you can follow my bolognese recipe.
- This is the mandoline I love...and don't forget to use cut resistant gloves as well. Your fingers will thank you!
- The casserole dish is 9x13 for those looking for exact measurements.
Nutrition Information
Show Details
Calories
362kcal
(18%)
Carbohydrates
7g
(2%)
Protein
25g
(50%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Cholesterol
104mg
(35%)
Sodium
603mg
(25%)
Potassium
626mg
(18%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
720IU
(14%)
Vitamin C
16mg
(18%)
Calcium
270mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 104mg | 35% |
| Sodium | 603mg | 25% |
| Potassium | 626mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 16mg | 18% |
| Calcium | 270mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
606 reviews
Excellent
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