Description
This Zucchini Noodle Lasagna is a low-carb, delicious twist on the classic Italian lasagna. Layers of thinly sliced zucchini replace traditional pasta sheets, combined with a savory ricotta cheese mixture, flavorful marinara sauce, ground meat (optional), and a blend of cheeses baked to golden perfection. Perfect for those seeking a lighter, gluten-free alternative without sacrificing taste.
Ingredients
Zucchini Noodles
- 4 medium zucchinis, sliced into thin strips (using a mandoline or vegetable peeler)
- Salt, for drawing out moisture
Meat Sauce (Optional)
- 1 lb ground beef or turkey
- Olive oil, for sautéing
- 1 jar (24 oz) marinara sauce
Cheese Mixture
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided (1 cup for mixture, 1 cup for layering and topping)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tbsp fresh basil, chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Prepare Zucchini Noodles: Slice the zucchinis into thin strips using a mandoline or vegetable peeler. Lay them out on paper towels and sprinkle salt over the strips. Let them sit for 10-15 minutes to draw out excess moisture, then gently blot them dry with paper towels to remove water and prevent sogginess.
- Cook Meat Sauce: If using ground beef or turkey, heat olive oil in a skillet over medium heat. Add the ground meat and cook until browned, breaking it apart as it cooks. Drain any excess fat, then stir in the marinara sauce. Set aside once combined and heated through.
- Make Cheese Mixture: In a mixing bowl, combine ricotta cheese, 1 cup of the shredded mozzarella, grated Parmesan, egg, garlic powder, onion powder, and fresh basil. Season with salt and pepper and mix thoroughly until smooth and well combined.
- Layer Sauce and Noodles: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor. Then layer zucchini strips evenly over the sauce to form the first noodle layer.
- Add Cheese and Meat Sauce Layers: Spoon and spread a portion of the ricotta cheese mixture over the zucchini layer followed by a layer of the meat sauce (if using). Sprinkle some shredded mozzarella on top to add cheesiness and bind the layers.
- Repeat Layers: Continue layering the zucchini noodles, ricotta mixture, meat sauce, and mozzarella cheese until all ingredients are used, finishing off with a generous layer of mozzarella cheese on top for a golden crust.
- Cover and Bake: Cover the baking dish with foil to retain moisture and bake in the preheated oven for 25 minutes.
- Uncover and Finish Baking: Remove the foil carefully and bake for an additional 10-15 minutes until the cheese on top turns golden and bubbly, indicating the lasagna is cooked through and ready.
- Cool and Serve: Allow the lasagna to cool for 5-10 minutes before slicing to help it set and maintain shape. Garnish with extra fresh basil if desired, then serve warm.
Notes
- Drawing out moisture from the zucchini helps prevent the lasagna from becoming watery.
- For a vegetarian version, omit the meat and add extra vegetables if desired.
- Use low-moisture mozzarella for the best melting quality.
- Letting the lasagna rest after baking makes slicing easier and keeps servings intact.
- This dish is naturally gluten-free if using gluten-free marinara sauce and optional meat.
