Zucchini Lasagna
A lighter version of traditional lasagna using zucchini instead of pasta, filled with a rich meat sauce and three types of cheese, making it perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground meat (beef, turkey, or chicken) turkey for leaner, beef for richer flavor
- 3 medium zucchinis, thinly sliced Use a mandoline or sharp knife
- 2 cups marinara sauce Use a low-sugar brand for lower carbs; add crushed tomatoes if you prefer less processed
- 1 cup ricotta cheese Drain any excess liquid for a firmer filling
- 2 cups shredded mozzarella cheese Part-skim or whole-milk, depending on richness desired
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning or 1 tsp oregano + 1 tsp basil
- to taste Salt and pepper
- for greasing Olive oil for greasing the baking dish
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil.
- Heat a skillet over medium heat. Add the ground meat and cook, breaking it up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat if needed.
- Stir the marinara into the browned meat. Simmer 3–5 minutes until the sauce is cohesive. Season with Italian seasoning, salt, and pepper. Taste and adjust.
- Spoon a thin layer of meat sauce across the bottom of the prepared dish to prevent sticking.
- Arrange a single layer of zucchini slices over the sauce. Dot or spread half of the ricotta over the zucchini. Sprinkle with about one-third of the mozzarella.
Layering
- Repeat: add another layer of meat sauce, zucchini, ricotta (remaining), and another portion of mozzarella. Continue layering until ingredients are used. Finish with the remaining mozzarella and the grated Parmesan on top.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese on top is bubbly and golden.
- Let the lasagna rest 10 minutes before slicing and serving so it firms up and holds together.
Notes
For a vegetarian version, replace meat with a cup of cooked lentils or a mushroom and spinach sauté. If zucchinis are very watery, sprinkle slices with salt and let sit 10 minutes, then pat dry.