This Zucchini Lasagna is a delicious and healthy alternative to traditional lasagna, using thinly sliced zucchinis instead of pasta. Packed with ground meat, flavorful tomato sauce, and rich cheeses, this dish is sure to be a hit with your family and friends.
Ingredients
- 2 large zucchinis, thinly sliced lengthwise
- 500 g (1 lb) ground beef or turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 800 g (28 oz) tomato sauce (homemade or store-bought)
- 250 g (1 cup) ricotta cheese
- 1 egg
- 100 g (1 cup) grated Parmesan cheese
- 200 g (2 cups) shredded mozzarella cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil
Optional:
- 1 grated carrot
- 1 red bell pepper, chopped
- Fresh or frozen spinach, well-drained
Instructions
- Prepare the Zucchini:
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips, about 1/8 inch thick.
- Lay the zucchini slices on paper towels, sprinkle with a little salt, and let them sit for about 10 minutes to draw out excess moisture. Pat dry with paper towels.
- Cook the Meat and Vegetables:
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent.
- Add the ground beef or turkey, breaking it up with a spoon, and cook until browned.
- If using, add the grated carrot and chopped red bell pepper. Cook until the vegetables are tender.
- Stir in the tomato sauce, dried basil, dried oregano, salt, and pepper. Allow the blend to gently bubble and cook for roughly 10 minutes.
- Prepare the Ricotta Mixture:
- In a bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Mix until well combined. Add salt and pepper to taste.
- Assemble the Lasagna:
- Cover the base of a 9×13-inch baking dish with a light coating of the meat sauce.
- Place a layer of zucchini slices over the sauce.
- Spread half of the ricotta mixture over the zucchini slices.
- Add a layer of the meat sauce over the ricotta mixture.
- Add a generous layer of grated mozzarella cheese.
- Repeat the layers: zucchini slices, remaining ricotta mixture, meat sauce, and mozzarella cheese.
- Finish with a final layer of zucchini slices, remaining meat sauce, and top with the rest of the mozzarella cheese and grated Parmesan cheese.
- Bake the Lasagna:
- Wrap the baking dish with aluminum foil and place it in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly, and the zucchini is tender.
- Serve:
- Let the lasagna rest for about 10 minutes before slicing and serving.
- Enjoy your delicious and healthy Zucchini Lasagna!
Conclusion
This Zucchini Lasagna is a fantastic low-carb alternative to traditional lasagna, offering a delightful combination of flavors and textures. It’s perfect for a hearty dinner that everyone will love. Enjoy this wholesome and satisfying dish with your family and friends!