Zucchini Lasagna is a healthier, low-carb alternative to traditional lasagna, where thinly sliced zucchini replaces the pasta. This version combines layers of tender zucchini with flavorful beef, creamy ricotta, and gooey mozzarella, making it a perfect choice for those following a keto or gluten-free lifestyle. Whether you’re trying to cut back on carbs or simply looking for a lighter, veggie-packed meal, this Zucchini Lasagna offers all the flavors of the classic dish without the heaviness of pasta. Plus, it’s a great way to use up those extra zucchinis!
Ingredients:
For the zucchini layer:
- 5 medium zucchinis (about 2 pounds total weight)
- Olive oil cooking spray
- 1 ½ teaspoons Diamond Crystal kosher salt (or ¾ teaspoon of any other salt), divided
- ½ teaspoon black pepper, divided
- ½ teaspoon garlic powder
For the beef layer:
- 1 tablespoon olive oil
- 1 pound lean ground beef (85/15)
- 1 tablespoon fresh garlic, minced
- 1 ⅓ cups marinara sauce, divided
For the ricotta layer:
- 1 cup of ricotta cheese (preferably whole milk, softened to room temperature)
- 2 large eggs
- ½ cup fresh basil, chopped and packed (about 1 ounce)
Topping:
- 1 cup of shredded mozzarella cheese (choose either part-skim or whole milk), set aside in two portions
Instructions:
- Prepare the zucchini slices:
Begin by setting your oven to 375°F (190°C) and preparing a baking sheet with a layer of parchment paper. Slice the zucchinis lengthwise into thin slices (about ¼ inch thick). Lay the zucchini slices on the prepared baking sheet and lightly spray both sides with olive oil cooking spray. Sprinkle with half of the salt, pepper, and garlic powder. - Roast the zucchini:
Place the zucchini slices in the preheated oven and roast for about 15-20 minutes until they soften and start to release moisture. Once roasted, remove from the oven and set them aside. This step helps prevent the lasagna from becoming too watery. - Cook the beef layer:
While the zucchini is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked through (about 7-8 minutes). Drain any excess fat, then stir in the minced garlic and half of the marinara sauce (about ⅔ cup). Simmer for an additional 3-4 minutes. Remove from heat and set aside. - Prepare the ricotta mixture:
In a medium bowl, combine the ricotta cheese, eggs, and chopped basil. Mix until smooth and well incorporated. - Assemble the lasagna:
In a 9×13-inch baking dish, spread a thin layer of marinara sauce (about ⅓ cup) on the bottom. Place a layer of roasted zucchini slices on top, slightly overlapping them. Spread half of the ricotta mixture over the zucchini, followed by half of the cooked beef mixture. Sprinkle ⅓ of the shredded mozzarella cheese on top. - Repeat the layers:
Add another layer of zucchini slices, followed by the remaining ricotta mixture and beef mixture. Top with another ⅓ of the mozzarella cheese. Finish by adding a final layer of zucchini slices and spreading the remaining marinara sauce over the top. Sprinkle the remaining mozzarella cheese evenly over the sauce. - Bake the lasagna:
Wrap the dish tightly with foil and cook in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly. - Let it rest and serve:
Once the lasagna is done, remove it from the oven and let it rest for 10 minutes to allow the layers to set.
Conclusion:
This Zucchini Lasagna is the perfect low-carb, gluten-free alternative to traditional lasagna, without sacrificing any of the comforting flavors. The combination of roasted zucchini, savory beef, creamy ricotta, and melted mozzarella creates a dish that’s rich, satisfying, and packed with nutrition. Whether you’re looking for a healthy dinner option or a way to enjoy a classic dish without the carbs, this Zucchini Lasagna is sure to be a hit with your family and friends!