Description
Indulge in this delicious and healthy twist on classic lasagna with layers of zucchini, savory meat sauce, and cheesy goodness. This zucchini lasagna is a low-carb, gluten-free alternative that doesn’t compromise on flavor!
Ingredients
Zucchini:
- 3 medium zucchinis (sliced lengthwise into ¼-inch strips)
Meat Sauce:
- 1 tbsp olive oil
- 1 lb ground turkey or beef
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 (24 oz) jar marinara sauce
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Cheese Mixture:
- 1 cup ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Chopped basil or parsley for garnish
Instructions
- Prep Zucchini: Lay zucchini slices on a paper towel-lined tray, sprinkle with salt, and let sit for 15 minutes. Pat dry with paper towels.
- Cook Meat Sauce: Brown ground meat with onion and garlic in olive oil. Add marinara sauce, oregano, salt, and pepper. Simmer for 5 minutes.
- Prepare Cheese Mixture: Mix ricotta cheese with egg until smooth.
- Layer Lasagna: In a baking dish, layer meat sauce, zucchini slices, ricotta mixture, and cheeses. Repeat layers and bake.
- Bake: Cover with foil and bake at 375°F for 30 minutes. Uncover and bake for an additional 15 minutes until golden.
- Serve: Let rest before serving. Garnish with basil or parsley.
Notes
- Grill or roast zucchini slices briefly before assembling to reduce excess moisture.
- For a vegetarian version, omit the meat and add sautéed mushrooms or lentils.
