Zucchini Lasagna
A savory low-carb zucchini lasagna layered with creamy cheese and rich sauce
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Rate this RecipeEquipment
- Knife
- Mandoline Optional, for even slicing
- Mixing Bowl
- Skillet
- Baking Dish
- Oven
Ingredients
- 2 large zucchini (~1–1.5 lbs / 450–700 g)
- 1 pound lean ground beef (~450 g)
- 1 cup ricotta cheese (~240 g), can substitute cottage cheese
- ½ cup parmesan cheese (grated) (~50 g)
- 1 large egg
- 1-2 teaspoon italian seasoning (5–10 mL)
- salt to taste
- 1.5 cup low-sugar tomato sauce (~350 mL)
Step-by-Step Instructions
Preparing the Zucchini Layers
- Begin by washing and drying about 2 large zucchini (roughly 1–1.5 lbs or 450–700 g). Using a sharp knife or a mandoline, slice the zucchini lengthwise into thin, even slices—aiming for about ⅛-inch (3–4 mm) thickness. Lay these slices on a clean kitchen towel and lightly sprinkle them with salt to help draw out moisture. Let them sit for about 15–20 minutes, then gently pat them dry with a paper towel. This crucial step ensures that, when baked, your zucchini layers will remain firm and won’t water down your savory filling.
Preparing the Meat Sauce
- In a medium skillet over medium-high heat, add 1 lb (about 450 g) of lean ground beef and cook until it’s browned and no longer pink. Drain any excess fat if necessary. Reduce the heat to medium and sprinkle in 1–2 teaspoons (5–10 mL) of Italian seasoning, along with a pinch of salt and any additional herbs you love—perhaps a hint of dried rosemary or oregano. Add your favorite low-sugar tomato sauce (about 1½ cups or 350 mL) to the pan and let the mixture simmer for 5–10 minutes, allowing the flavors to meld together into a rich, aromatic sauce.
Preparing the Cheese Mixture
- In a mixing bowl, combine 1 cup (about 240 g) of ricotta or cottage cheese with ½ cup (about 50 g) of grated Parmesan cheese. Crack in 1 large egg and sprinkle in 1–2 teaspoons (5–10 mL) of Italian seasoning. Stir well until you achieve a smooth, creamy mixture. The egg will help bind the cheese filling, ensuring your lasagna layers hold together beautifully once baked.
Assembling and Baking the Lasagna
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or a small sheet pan. Start by spooning a thin layer of the meat sauce on the bottom. Arrange a single layer of zucchini slices over the sauce, followed by a generous spread of the cheese mixture. Repeat the layering—sauce, zucchini, cheese—until you’ve used all your ingredients. Top with a final sprinkle of Parmesan or an Italian cheese blend. Bake uncovered for about 30–40 minutes, or until the lasagna is bubbling at the edges and lightly golden on top. Let it rest for about 5–10 minutes before slicing so it sets beautifully.
Notes
Use a mandoline for evenly thin zucchini slices. Let the lasagna rest after baking to ensure clean, neat slices.