Description
Creamy zucchini lasagna delivers Italian comfort without pasta’s heavy carbs. Layers of garden-fresh zucchini, rich ricotta, and savory marinara create a lighter, protein-packed meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) zucchini
- 1 pound (454 grams) 90/10 ground beef
- 1 (16-ounce/454 grams) jar marinara sauce
- 1 (16-ounce/454 grams) container whole milk ricotta cheese
Dairy and Cheese:
- 1 cup (100 grams) shredded mozzarella cheese
- 1/4 cup (25 grams) grated Parmesan cheese
- 1 large egg
Herbs, Spices, and Seasonings:
- 1 1/2 teaspoons salt
- 1 pinch nutmeg
- 2 teaspoons Italian seasoning
- 1/4 teaspoon black pepper
- 1 tablespoon oil (avocado or olive)
- 1 cup (150 grams) sweet onion, finely diced
- 3 cloves garlic, finely minced
- Fresh parsley, chopped
- Fresh basil, chopped
Instructions
- Salt zucchini slices and let them release excess moisture for 15-20 minutes, then pat dry with paper towels.
- Preheat oven to 375°F and prepare a 9×13 inch baking dish with light cooking spray.
- Heat olive oil in a large skillet and sauté diced onions until translucent, then add minced garlic and cook for 30 seconds.
- Add ground beef to the skillet, breaking it into small pieces and cooking until completely browned and no pink remains.
- Pour marinara sauce into the beef mixture, sprinkle with nutmeg, and simmer for 5-7 minutes to blend flavors.
- In a separate bowl, combine ricotta cheese, beaten egg, Italian seasoning, grated Parmesan, and freshly ground black pepper.
- Create first layer of lasagna by arranging zucchini slices to cover bottom of baking dish.
- Spread half of meat sauce evenly over zucchini slices, followed by half of ricotta mixture.
- Repeat layering process with remaining zucchini, meat sauce, and ricotta mixture.
- Sprinkle shredded mozzarella cheese over the top layer, ensuring even coverage.
- Bake uncovered for 35-40 minutes until cheese is golden and lasagna is bubbling.
- Remove from oven and let rest for 10 minutes before garnishing with chopped fresh parsley and basil.
- Slice and serve warm.
Notes
- Blot zucchini slices thoroughly with paper towels after salting to remove excess moisture, ensuring a firmer lasagna texture without wateriness.
- Choose firm, medium-sized zucchinis for even slicing and better structural integrity in the layered dish.
- Replace ground beef with plant-based crumbles or lentils for a vegetarian version that maintains rich, satisfying flavor profiles.
- Reduce carbohydrate content by skipping traditional pasta layers completely, making this an excellent low-carb and gluten-free alternative to classic lasagna.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 309 kcal
- Sugar: 6 g
- Sodium: 529 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 95 mg