Print

Zucchini Lasagna Recipe

Zucchini Lasagna Recipe
Print Recipe

4.8 from 28 reviews

A delicious and healthier twist on traditional lasagna, this zucchini lasagna is a low-carb and gluten-free alternative. Layers of zucchini, meat sauce, and cheese make for a satisfying and flavorful dish that’s perfect for a family dinner or entertaining guests.

Ingredients

Units Scale

Zucchini Layers:

  • 3 medium zucchinis, sliced lengthwise into 1/4-inch thick strips

Meat Sauce:

  • 1 tablespoon olive oil
  • 1 pound ground beef or turkey
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 oz) jar marinara sauce
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Cheese Mixture:

  • 1 cup ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Garnish:

  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat oven: Preheat oven to 375°F (190°C). Prepare zucchini slices by salting to remove moisture. Blot dry or grill/bake for 5 minutes.
  2. Prepare Meat Sauce: In a skillet, sauté onion and garlic, then brown ground meat. Add marinara sauce and seasoning, simmer for 5–10 minutes.
  3. Mix Cheese: Combine ricotta, egg, salt, and pepper in a bowl.
  4. Assemble Lasagna: Layer meat sauce, zucchini slices, ricotta mixture, and cheeses in a baking dish. Repeat layers, ending with cheese on top.
  5. Bake: Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10–15 minutes until golden. Let rest before serving.

Notes

  • To make it vegetarian, omit the meat or use lentils or plant-based crumbles.
  • Zucchini can be replaced with eggplant or used in combination.

Nutrition

Find it online: https://easy-tapas-recipes.com/zucchini-lasagna-recipe-2/