Zucchini Lasagna is a delightful and nutritious alternative to traditional lasagna, perfect for those looking to reduce their carb intake without sacrificing flavor. This recipe replaces pasta with thinly sliced zucchini, creating a lighter version that’s still rich and satisfying. Layered with a hearty meat sauce and a blend of cheeses, this dish is sure to become a family favorite. Whether you’re following a low-carb diet or simply looking for a new twist on a classic, Zucchini Lasagna offers a tasty and healthy option.
Why You’ll Love This Recipe
I absolutely love this Zucchini Lasagna because it offers all the comfort of traditional lasagna, but with fewer carbs. The zucchini acts as a perfect stand-in for pasta, giving the dish a fresh, light flavor. The savory, rich meat sauce and cheesy layers keep it indulgent and comforting. Plus, it’s easy to make, and the ingredients are simple and wholesome. Whether I’m feeding a crowd or making a batch for myself, this recipe never disappoints. It’s a great way to get in those veggies while enjoying all the deliciousness of a classic lasagna.
Ingredients:
2 large zucchinis or 4 medium zucchinis
24 oz pasta sauce
1 1/2 pounds ground beef
1 teaspoon Italian seasoning
Salt to taste
Pepper to taste
1 1/2 cups ricotta cheese (optional)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
Preheat Oven: Set your oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking.
Prepare Zucchini: Slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Set aside.
Cook Ground Beef: In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
Make Meat Sauce: Add the pasta sauce to the skillet with the cooked ground beef. Stir in the Italian seasoning, salt, and pepper. Let it simmer for 10 minutes.
Assemble the Lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Layer with zucchini slices. Add a layer of ricotta cheese (if using), followed by more meat sauce. Sprinkle a mixture of mozzarella and Parmesan cheese on top.
Repeat Layers: Continue layering until all ingredients are used, ending with a final layer of mozzarella and Parmesan cheese.
Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Cool and Serve: Let the lasagna cool for 10 minutes before slicing and serving.
Servings and Timing
Prep Time: 20 minutes
Cook Time: 50 minutes
Serving Size: 6 servings
Calories: 350 kcal per serving
Variations
There are a few ways to customize this Zucchini Lasagna to suit different tastes:
Vegetarian Option: I can easily replace the ground beef with a combination of vegetables like mushrooms, spinach, or even a plant-based meat alternative to make it vegetarian.
Cheese Variations: If I prefer, I can swap the ricotta for cottage cheese, or use a blend of different cheeses like gouda or cheddar for a unique twist.
Spicy Kick: For a bit of heat, I add red pepper flakes to the meat sauce or even toss in some sliced jalapeños for extra spice.
Storage/Reheating
This Zucchini Lasagna stores well in the fridge for up to 3-4 days. I keep it in an airtight container to maintain freshness. For reheating, I simply microwave individual portions or reheat the whole dish in the oven at 350°F (175°C) for about 20 minutes, or until warmed through. If I’m freezing it, I can wrap it tightly in plastic wrap and foil, and it will last up to 3 months. When ready to eat, I thaw it overnight in the fridge and bake it at 350°F (175°C) for 30-40 minutes.
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FAQs:
Can I make Zucchini Lasagna ahead of time?
Yes! I often assemble the lasagna the night before and store it in the fridge. When ready to bake, I simply pop it into the oven for the recommended cooking time.
Can I use a different type of meat for the sauce?
Absolutely! I’ve used ground turkey, chicken, and even Italian sausage for the meat sauce. It’s a great way to change up the flavor while keeping it delicious.
Is Zucchini Lasagna gluten-free?
Yes, this recipe is naturally gluten-free, as it doesn’t contain any pasta or wheat-based ingredients.
Can I skip the ricotta cheese?
Yes, I can skip the ricotta if I prefer, or substitute it with a different cheese like mascarpone or cream cheese for a different texture and flavor.
Can I make this recipe dairy-free?
To make this Zucchini Lasagna dairy-free, I can skip the ricotta, mozzarella, and Parmesan cheeses, and use dairy-free cheese alternatives instead.
Conclusion:
Zucchini Lasagna is a healthy, flavorful, and satisfying dish that I can enjoy without the guilt of traditional pasta lasagna. With its delicious meat sauce and cheesy layers, it’s a fantastic option for anyone looking to reduce carbs or just try something new. Whether I’m preparing it for a weeknight dinner or a special gathering, this recipe is always a hit. It’s easy to customize, can be made ahead of time, and is perfect for feeding a crowd or enjoying as leftovers. I definitely recommend giving it a try—it’s bound to become a staple in my kitchen!
📖 Recipe:
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Zucchini Lasagna
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Enjoy a delicious low-carb twist on a classic dish with this Zucchini Lasagna recipe. Made with thinly sliced zucchini instead of pasta, it’s layered with a rich meat sauce and a blend of cheeses, perfect for a healthy and satisfying meal. Great for those following a low-carb or gluten-free diet.
Ingredients
2 large zucchinis or 4 medium zucchinis
24 oz pasta sauce
1 1/2 pounds ground beef
1 teaspoon Italian seasoning
Salt, to taste
Pepper, to taste
1 1/2 cups ricotta cheese (optional)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Slice zucchinis lengthwise into thin strips, about 1/8 inch thick.
- In a skillet over medium heat, cook ground beef until browned; drain excess fat.
- Add pasta sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
- Layer meat sauce, zucchini slices, ricotta cheese (if using), mozzarella, and Parmesan cheese in the baking dish.
- Repeat layers, ending with a final cheese layer.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until cheese is bubbly and golden brown.
- Let cool for 10 minutes before serving.
Notes
Vegetarian option: Substitute ground beef with mushrooms, spinach, or plant-based meat.
Cheese variation: Swap ricotta for cottage cheese, or use gouda or cheddar for a different flavor.
Spicy variation: Add red pepper flakes or sliced jalapeños to the sauce for extra heat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal per serving
