Zucchini Lasagna is a delicious, low-carb alternative to traditional lasagna, featuring layers of zucchini, rich marinara sauce, and creamy ricotta. The key to this recipe is ensuring the zucchini doesn’t make the dish watery. Follow these steps for a perfect, hearty lasagna that will satisfy your cravings without the excess moisture.
Ingredients
- Zucchini:
- 2 pounds zucchini (about 4-5 medium-sized)
- 1 ½ teaspoons salt, divided
- Cooking Oil:
- 1 tablespoon avocado or olive oil
- Aromatics:
- 1 cup sweet onion, finely diced
- 3 cloves garlic, finely minced
- Meat:
- 1 pound 90/10 ground beef
- Sauce:
- 1 (16-ounce) jar marinara sauce
- 1 pinch of nutmeg
- Ricotta Mixture:
- 1 (16-ounce) container whole milk ricotta cheese
- 1 large egg, whisked
- 2 teaspoons Italian seasoning
- ¼ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- Cheese:
- 1 cup shredded mozzarella cheese
- Garnish:
- Fresh parsley and basil, chopped
Instructions
- Prepare the Zucchini:
- Slice the zucchini lengthwise into 1/8-inch thick strips.
- Lay the strips on a baking sheet lined with paper towels and sprinkle 1 teaspoon of salt evenly over them.
- Allow it to rest for 15-20 minutes to help release any extra moisture.
- Pat dry with additional paper towels.
- Cook the Meat:
- In a large skillet, heat the oil over medium-high heat. Add the finely diced sweet onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for about 1 minute, or until it releases a delightful aroma.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary. Stir in the marinara sauce and a pinch of nutmeg. Simmer for 5-10 minutes, then remove from heat.
- Prepare the Ricotta Mixture:
- In a medium bowl, combine the whole milk ricotta cheese, whisked egg, Italian seasoning, grated Parmesan cheese, ½ teaspoon salt, and black pepper. Mix until well combined.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Place a thin layer of the meat sauce in the bottom of a 9×13-inch baking dish to start.
- Place a layer of zucchini slices over the sauce, then spread a layer of the ricotta mixture over the zucchini.
- Top with Cheese:
- Sprinkle the shredded mozzarella cheese evenly over the top of the lasagna.
- Bake:
- Cover the baking dish with foil and bake for 30 minutes.
- Take off the foil and continue baking for another 10-15 minutes, until the cheese is bubbling and has turned a golden brown.
- Garnish and Serve:
- Allow the lasagna to rest for 10 minutes before serving. Garnish with freshly chopped parsley and basil.
Conclusion
This Zucchini Lasagna is a fantastic way to enjoy all the flavors of traditional lasagna without the extra carbs and unwanted moisture. By carefully preparing the zucchini and layering it with a rich meat sauce and creamy ricotta mixture, you can create a hearty, satisfying meal that everyone will love. Enjoy this dish hot and fresh from the oven, topped with vibrant herbs for an added burst of flavor.