Zucchini Lasagna

Craving the comfort of lasagna but looking to keep things light? This zucchini lasagna delivers all the cheesy, saucy goodness you love, minus the heavy carbs. It’s a game-changing dish that’ll make you forget traditional pasta was ever in the picture.

Layer upon layer of tender zucchini slices, perfectly seasoned meat sauce, and three kinds of cheese come together in this Italian-inspired masterpiece. The zucchini adds a fresh, garden-grown element while maintaining that classic lasagna texture you crave.

Ingredients

For the Base:

• 3 large zucchini
• 1 teaspoon olive oil
• 1 pound ground beef (90% lean)
• 1/2 cup onion, finely chopped
• 2 teaspoons garlic, minced
• 24 ounce jar marinara sauce

For the Cheese Filling:

• 16 ounces ricotta cheese
• 1/2 teaspoon Italian seasoning
• 1 egg
• 1/2 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 tablespoon parsley, chopped
• Salt and pepper to taste
• Cooking spray

Steps

1. Trim both ends off the zucchini. Using a mandoline (set to 1/8 inch), carefully slice zucchini lengthwise. This uniform thickness is crucial for even cooking.
2. Lay zucchini slices on paper towels and sprinkle with salt. Let rest for 10-15 minutes to draw out excess moisture. This prevents a watery lasagna.
3. Pat zucchini slices thoroughly dry with paper towels. Don’t skip this step – dry zucchini is key for proper layering.
4. Heat 1 teaspoon olive oil in a large pan over medium heat (350°F/175°C). Add ground beef, breaking it into small, even pieces with a spatula.
5. Season beef with salt and pepper, cooking for 5-6 minutes until browned. Look for no pink remaining.
6. Add onion and cook 3-4 minutes until translucent. Add garlic and cook 30 seconds until fragrant but not brown.
7. Pour in marinara sauce, bring to a simmer. Cook 5 minutes to meld flavors.
8. In a bowl, combine ricotta, Italian seasoning, egg, parmesan, salt, and pepper until smooth.
9. Preheat oven to 375°F (190°C). Coat a 2-3 quart baking dish with cooking spray.
10. Layer assembly:
    • Start with 1/4 of meat sauce
    • Add 1/3 of zucchini slices
    • Spread 1/3 of ricotta mixture
    • Sprinkle 1/3 of mozzarella
    • Repeat layers twice more, ending with mozzarella
11. Cover with foil (not touching cheese) and bake 30 minutes. Remove foil and bake additional 20 minutes until bubbly and golden.
12. Let rest 5-7 minutes before cutting. This allows the layers to set properly.