Description
A healthy and delicious low-carb zucchini lasagna made with layers of tender zucchini slices, seasoned ground turkey or beef, rich marinara sauce, and a creamy ricotta mixture, topped with mozzarella and Parmesan cheese. Perfect for a gluten-free and keto-friendly Italian main course.
Ingredients
Vegetables
- 3 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
- 2 cloves garlic, minced
- 1/2 small onion, finely chopped
- Chopped fresh basil for garnish (optional)
Meat & Protein
- 1 pound ground turkey or beef
- 1 cup ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
Other
- 1 tablespoon olive oil
- 1 teaspoon salt (plus light sprinkling for zucchini)
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 jar (24 oz) marinara sauce
- 1/2 cup grated Parmesan cheese
Instructions
- Prep the Zucchini: Preheat your oven to 375°F (190°C). Lay zucchini slices on a paper towel-lined baking sheet and lightly sprinkle with salt to draw out excess moisture. Let them sit for 10–15 minutes, then pat dry thoroughly with paper towels.
- Cook the Meat Sauce: Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant. Add the ground turkey or beef, season with salt, pepper, and Italian seasoning, and cook until browned and cooked through.
- Simmer the Sauce: Stir in the marinara sauce into the cooked meat mixture. Reduce heat and let it simmer gently for about 5 minutes to meld the flavors.
- Prepare Ricotta Mixture: In a small bowl, combine the ricotta cheese and egg, mixing until smooth and well blended.
- Assemble the Lasagna: Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. Layer zucchini slices evenly over the sauce. Spoon half the ricotta mixture over the zucchini, then sprinkle some mozzarella cheese and spoon more meat sauce. Repeat the layers, finishing with zucchini slices on top, remaining meat sauce, shredded mozzarella, and sprinkle Parmesan cheese evenly over all.
- Bake the Lasagna: Place the assembled dish in the preheated oven and bake uncovered for 35 to 40 minutes, or until the lasagna is bubbly and the cheese on top is golden and melted.
- Rest and Serve: Remove from the oven and let the lasagna rest for 10 minutes before slicing. Garnish with fresh chopped basil if desired before serving.
Notes
- To reduce excess moisture, you can grill or roast the zucchini slices before assembling the lasagna.
- Cottage cheese can be substituted for ricotta for a lighter alternative.
- This dish freezes well; cool completely before freezing and reheat thoroughly before serving.
