Description
This Zucchini Lasagna is a delicious low-carb twist on the classic Italian favorite. Featuring thinly sliced zucchini as a healthy alternative to traditional pasta sheets, it layers savory ground beef in a rich tomato sauce with creamy ricotta, mozzarella, and Parmesan cheeses. Baked until bubbly and golden, this comforting dish is perfect for a family dinner or meal prep and offers a satisfying way to enjoy lasagna without the carbs.
Ingredients
Scale
Vegetables
- 2 large zucchinis or 4 medium zucchinis, sliced lengthwise into thin strips (about 1/8 inch thick)
Meat and Sauce
- 1 1/2 pounds ground beef
- 24 oz pasta sauce
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
Cheeses
- 1 1/2 cups ricotta cheese (optional)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking and make cleanup easier.
- Slice Zucchini: Slice the zucchinis lengthwise into thin strips about 1/8 inch thick, mimicking the size and shape of lasagna noodles.
- Cook Ground Beef: In a skillet over medium heat, cook the ground beef until it is fully browned. Drain any excess fat from the pan to reduce greasiness.
- Simmer Sauce: Add the pasta sauce, Italian seasoning, salt, and pepper to the cooked ground beef. Stir to combine and let the mixture simmer for about 10 minutes to meld the flavors.
- Layer Ingredients: Begin layering in the prepared baking dish: start with a layer of meat sauce, followed by zucchini slices, then spoon on ricotta cheese if using, followed by shredded mozzarella and grated Parmesan cheese. Repeat these layers, finishing with a top layer of cheese for a golden finish.
- Bake Covered: Cover the assembled lasagna with foil to keep moisture in and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 15-20 minutes until the cheese topping is bubbly and golden brown.
- Cool and Serve: Allow the lasagna to cool for 10 minutes before slicing and serving to help it set and make serving easier.
Notes
- Using zucchini instead of pasta noodles lowers the carbohydrate content, making this dish a great low-carb alternative to traditional lasagna.
- For extra flavor, consider adding sautéed onions and garlic to the beef before simmering with the sauce.
- Ricotta cheese is optional; omitting it makes the dish lighter but the creamy texture adds richness.
- Ensure zucchini slices are thin to prevent the lasagna from becoming watery.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
