Description
Zucchini lasagna is a delicious, low-carb alternative to traditional lasagna, featuring layers of thinly sliced zucchini, rich tomato sauce, and creamy cheeses. This gluten-free dish is perfect for those looking to enjoy classic lasagna flavors with a healthier twist. Keywords: Zucchini lasagna, low-carb, gluten-free, healthy lasagna recipe.
Ingredients
- 3 large zucchinis
- 1 lb ground beef or turkey
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchinis lengthwise into thin strips using a mandoline or sharp knife.
- Brown ground beef or turkey in a skillet, drain excess fat, and stir in marinara sauce.
- In a bowl, mix ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
- In a baking dish, layer zucchini slices, meat sauce, ricotta mixture, and shredded mozzarella, repeating layers.
- Top with Parmesan cheese and bake for 40-45 minutes until bubbly and golden.
- Let it rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
- Pat zucchini slices dry with paper towels to remove excess moisture and prevent a watery lasagna.
- For a vegetarian version, substitute the meat with sautéed mushrooms or other vegetables.
- This dish can be assembled ahead of time and baked when ready to serve.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg