Description
A low-carb, gluten-free twist on traditional lasagna using zucchini slices instead of noodles. Packed with savory bolognese sauce, creamy ricotta, and melty mozzarella, this dish is as indulgent as it is healthy!
Ingredients
- For the Zucchini:
- 2 lbs zucchini (4–5 medium/large), cut into ¼” thick slices or rings
- 1 tbsp olive oil (or cooking spray)
- 3½ tsp fine sea salt, divided
- 1 tsp freshly ground black pepper
- For the Meat Sauce:
- 1½ lbs ground beef (15-20% fat content)
- 1 cup yellow onion, chopped
- 3 garlic cloves, minced
- 24 oz pasta sauce (homemade or store-bought)
- ¼ cup chopped basil or parsley, divided
- For the Cheese Mixture:
- 4 cups shredded mozzarella cheese, divided
- 15 oz reduced-fat ricotta cheese
- 1 cup shredded parmesan cheese
- 1 large egg
Instructions
- Prepare the Zucchini: Preheat the grill, grill pan, or a large skillet to medium-high heat. Slice zucchini into ¼” thick long slices or rings. Discard the ends. Spray or brush both sides of the zucchini with olive oil and season with 2 tsp salt and ½ tsp pepper. Grill zucchini for 2 minutes per side until crisp-tender. Set aside.
- Make the Meat Sauce: Preheat the oven to 375°F. In a deep saucepan or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add ground beef and sauté, breaking it up with a spatula until browned, about 5 minutes. Drain excess fat, leaving 2 tbsp behind. Add chopped onions and sauté for 5 minutes. Add minced garlic and sauté for another minute. Stir in the pasta sauce, half of the basil or parsley, and season with 1 tsp salt and ½ tsp pepper. Bring to a low boil, then cover and simmer for 10 minutes. Remove from heat and set aside.
- Prepare the Cheese Mixture: In a mixing bowl, combine 1 cup mozzarella, ricotta cheese, parmesan, 1 egg, the remaining basil or parsley, and ½ tsp salt. Stir until smooth and set aside.
- Assemble the Lasagna: Spread ½ cup of meat sauce on the bottom of a 9×13 casserole dish. Layer with grilled zucchini slices. Spread ⅓ of the meat sauce over the zucchini, followed by 1 cup of mozzarella cheese. Spoon and spread half of the cheese mixture over the sauce. Repeat layers until you have 3 layers of zucchini.
- Bake the Lasagna: Poke 9-12 toothpicks over the surface of the lasagna to prevent the foil from sticking to the cheese. Cover with foil and bake at 375°F for 40-45 minutes. Remove foil and broil for 3-4 minutes to create a golden cheesy top.
- Rest and Serve: Allow the lasagna to rest for 15 minutes before slicing. Garnish with extra basil or parsley, if desired, and serve!
Notes
- Grilling zucchini adds flavor and reduces moisture, preventing the lasagna from becoming watery.
- Vegetarian Option: Skip the meat and use a plant-based meat substitute or add more vegetables like mushrooms or spinach.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
