Description
This Zucchini Lasagna recipe is a delicious low-carb alternative to traditional lasagna, using thinly sliced zucchini instead of pasta layers. It combines savory ground beef cooked in a rich tomato pasta sauce with creamy ricotta and mozzarella cheeses, layered and baked to perfection without becoming watery. Ideal for a family meal, this recipe yields 12 servings and delivers a satisfying, flavorful dinner with a beautiful golden top.
Ingredients
Scale
Vegetables
- 4 large zucchini
- Small handful fresh parsley and basil (chopped)
- Whole basil leaves (for garnish)
Meat and Sauce
- 2 pounds ground beef
- 24 ounces pasta sauce (tomato-based)
Dairy
- 15 ounces ricotta cheese
- 1 cup shredded Parmesan Reggiano
- 1 ½ cups shredded mozzarella cheese (divided)
- 1 large egg
Seasonings
- Salt and pepper (to taste)
Instructions
- Slice zucchini: Preheat the oven to 400°F (200°C). Slice the zucchini lengthwise into thin slices, as thin or thick as you prefer, then set them aside.
- Cook bolognese: In a large pan over medium-high heat, add the ground beef. Break it apart finely with a spatula and cook until browned and no longer pink.
- Make bolognese sauce: Pour the pasta sauce over the browned beef, reserving 1/2 cup of the sauce. Stir to combine thoroughly, then remove from heat.
- Mix ricotta: In a medium bowl, mix together the ricotta cheese, Parmesan, egg, salt, and pepper until smooth and well combined.
- Add first layers: Spread 1/2 cup of the reserved pasta sauce on the bottom of a 9×13-inch casserole dish. Layer sliced zucchini on top of the sauce, arranging either overlapping or side-by-side.
- Add secondary layers: Spread half of the bolognese sauce evenly over the zucchini. Then spread half of the ricotta mixture on top. Sprinkle 1/2 cup of mozzarella cheese evenly, followed by a sprinkle of chopped parsley and basil.
- Repeat layers: Repeat the layering process one more time: zucchini slices, remaining bolognese, remaining ricotta mix, 1/2 cup mozzarella, and herbs.
- Finish topping: Add a final layer of zucchini slices, sprinkle with chopped parsley and basil, and top with the remaining 1/2 cup of mozzarella cheese.
- Bake: Place the assembled lasagna in the preheated oven. Bake for 40 to 45 minutes until bubbly and heated through.
- Broil: For a nice golden top, broil the lasagna for a couple of minutes. Keep a close eye to avoid burning.
- Garnish and serve: Remove from oven, garnish with whole basil leaves, and serve warm.
Notes
- For less watery zucchini layers, pat slices dry with paper towels before assembling.
- Reserve some pasta sauce to prevent the dish from becoming too dry while layering.
- You can substitute ground turkey or chicken if preferred.
- Adjust salt and pepper to taste, especially if using salted cheeses.
- Let the lasagna rest for 10 minutes before serving to help it set for easier slicing.
