Introduction
Zucchini Lasagna is a hearty, low-carb main dish, perfect for family dinners, healthy gatherings, or meal prep. This wholesome twist on classic lasagna, featuring zucchini slices instead of pasta, layered with creamy ricotta, melty mozzarella, and tangy marinara, delivers rich, Italian-inspired flavors with a light, satisfying texture. Presented in a white ceramic baking dish or on a white ceramic platter, optionally garnished with fresh basil or parsley, this Zucchini Lasagna recipe offers a vibrant, inviting aesthetic that elevates any meal. This recipe provides a simple homemade version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings comforting, Mediterranean charm to any table.
Ingredients
For the Zucchini Lasagna:
- 4 large zucchini (about 2 lbs), sliced lengthwise into 1/8-inch thick strips
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 (24 oz) jar marinara sauce (or homemade)
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 1 tbsp fresh basil, chopped (or 1 tsp dried)
For Serving:
- Optional: Fresh basil, parsley, or extra Parmesan
- Suggested Accompaniments: Garlic bread, green salad
- Suggested Pairings: Red wine, sparkling water
- Suggested Aesthetic: Serve in a white ceramic baking dish or on a white ceramic platter
- Suggested Equipment: 9×13-inch baking dish, mandoline slicer or sharp knife, large skillet, mixing bowl, baking sheet, paper towels, measuring cups/spoons
Step-by-Step Process
- Prepare Zucchini: Slice zucchini lengthwise into 1/8-inch thick strips using a mandoline or sharp knife. Lay slices on paper towels, sprinkle lightly with salt, and let sit for 15 minutes to release moisture. Pat dry.
- Cook Beef: In a large skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and cooked through (internal temperature 160°F), about 5–7 minutes. Drain excess fat.
- Season Sauce: Add marinara sauce, oregano, salt, and pepper to the beef mixture. Simmer for 5 minutes.
- Taste and Adjust: Taste the marinara-beef sauce and adjust with more salt, pepper, or oregano to ensure a balanced, savory flavor.
- Make Ricotta Mixture: In a mixing bowl, combine ricotta, egg, Parmesan, fresh basil, and 1 cup mozzarella. Mix until smooth.
- Assemble Lasagna: Spread a thin layer of marinara-beef sauce in a 9×13-inch baking dish. Layer zucchini slices to cover the bottom. Spread a layer of ricotta mixture over zucchini, followed by a layer of marinara-beef sauce. Repeat layers (zucchini, ricotta, sauce) until all ingredients are used, ending with a sauce layer. Top with the remaining 1 cup of mozzarella.
- Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for an additional 10–15 minutes until cheese is bubbly and golden.
- Cool slightly: Let the lasagna rest for 10 minutes to set before slicing.
- Serve: Slice and present in a white ceramic baking dish or on a white ceramic platter. Optionally garnish with fresh basil, parsley, or extra Parmesan. Serve with garlic bread, green salad, red wine, or sparkling water.
Tips for Better Zucchini Lasagna
- Use a mandoline for even zucchini slices to ensure consistent cooking.
- Taste the marinara-beef sauce before layering to balance tangy and savory flavors; adjust sparingly.
- Remove excess moisture from the zucchini to prevent a watery lasagna.
- Use fresh ricotta and mozzarella for a creamy, rich texture.
- Present in a white ceramic baking dish or on a platter to highlight the golden cheese and vibrant sauce.
- Make ahead: Assemble lasagna up to 1 day in advance; refrigerate and bake when ready.
- Bake uncovered for the final minutes to achieve a bubbly, golden cheese topping.
- Enhance aesthetic: Garnish with fresh basil or parsley for a vibrant, Italian-inspired pop.
Variations and Customization
- Vegetarian Zucchini Lasagna: Omit ground beef; add 2 cups sautéed mushrooms or spinach to the marinara.
- Gluten-Free Zucchini Lasagna: Ensure marinara sauce and seasonings are gluten-free.
- Vegan Zucchini Lasagna: Use vegan ricotta, vegan mozzarella, and flax egg (1 tbsp flaxseed + 3 tbsp water).
- Spicy Zucchini Lasagna: Add 1/4 tsp red pepper flakes to the marinara-beef sauce.
- Turkey Zucchini Lasagna: Replace ground beef with ground turkey for a leaner option.
- Creamy Zucchini Lasagna: Add 1/2 cup heavy cream to the ricotta mixture for extra richness.
- Zucchini Roll-Up Lasagna: Roll ricotta and sauce in zucchini slices instead of layering; bake in a dish.
- Low-Carb Keto Zucchini Lasagna: Use sugar-free marinara and increase cheese to 3 cups of bocconcini.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a 350°F oven for 10–15 minutes or microwave until warm.
- Freeze unbaked or baked lasagna in a freezer-safe dish for up to 2 months; thaw in the fridge overnight and bake or reheat as needed.
- Serve warm for the best cheesy, hearty flavor and texture.
- Use as a main dish or a healthy alternative to classic lasagna for gatherings.
- Pair with red wine or sparkling water to complement the savory, Italian flavors.
- Present in a white ceramic baking dish or on a platter with garnishes for a vibrant, inviting charm.
Nutritional Information
Based on 8 servings (1 slice each):
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 700mg
- Total Carbohydrates: 12g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 25g
- Vitamin A: 15% Daily Value
- Vitamin C: 20% Daily Value
- Calcium: 30% Daily Value
- Iron: 15% Daily Value
Note: Values vary by ingredient brands and substitutions (vegetarian options reduce cholesterol). Moderate in calories; protein-rich and low-carb.
Conclusion
This Zucchini Lasagna recipe delivers a hearty, low-carb main dish perfect for family dinners or healthy gatherings. It transforms simple ingredients into an Italian-inspired favorite. Its straightforward preparation and vibrant presentation make it a go-to. The cheesy, savory layers delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing charm.
Zucchini Lasagna Recipe: Hearty and Low-Carb
Zucchini Lasagna with a hearty, low-carb flavor.
Ingredients
- Zucchini Lasagna:
- 4 large zucchini sliced into 1/8-inch strips
- 1 lb ground beef
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 24 oz jar marinara sauce
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
- 15 oz ricotta cheese
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- 1 tbsp fresh basil chopped
- Optional: Fresh basil parsley, extra Parmesan
- Suggested Pairings: Red wine garlic bread
Instructions
- Slice zucchini; salt and let sit for 15 minutes, then pat dry.
- Cook beef, onion, and garlic for 5–7 minutes; drain fat.
- Add marinara, oregano, salt, and pepper; simmer for 5 minutes. Taste and adjust.
- Mix ricotta, egg, Parmesan, basil, and 1 cup mozzarella.
- Layer sauce, zucchini, and ricotta in a 9x13-inch dish; end with sauce and 1 cup mozzarella.
- Bake at 375°F covered for 30 minutes, then uncovered for 10–15 minutes.
- Rest for 10 minutes; serve in a white ceramic dish with basil.
Notes
- Remove zucchini moisture to avoid wateriness.
- Store in the fridge for 4 days or freeze for 2 months.
- Try a vegetarian or vegan variation.
- Pair with green salad.
