Description
Zucchini lasagna brings Mediterranean comfort without heavy pasta layers, creating a light yet satisfying meal. Cheesy, herb-infused goodness makes this dish perfect for health-conscious diners seeking bold flavors without guilt.
Ingredients
Scale
Vegetables:
- 6 large zucchini, sliced 1/4-inch thick, lengthwise
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup fresh basil or parsley, chopped
Meat and Tomato Sauce:
- 1 pound (454 grams) ground beef (or Italian sausage)
- 1 (28 ounces / 794 grams) can crushed tomatoes
- 1 (6 ounces / 170 grams) can tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
Cheese Ingredients:
- 1 (15 ounces / 425 grams) container ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/2 teaspoon salt (for drawing out moisture from zucchini)
Instructions
- Prepare zucchini slices by arranging them on a clean kitchen towel and generously sprinkling with salt. Allow moisture to extract for 15-20 minutes, then thoroughly blot with paper towels to remove excess liquid.
- For enhanced texture, gently roast zucchini slices in a preheated oven at 375°F until slightly dehydrated and edges become golden.
- In a heavy skillet, brown ground beef over medium-high heat until completely cooked. Drain accumulated fat and return meat to pan.
- Incorporate finely chopped onions and minced garlic, sautéing until vegetables become translucent and fragrant.
- Pour crushed tomatoes and tomato paste into the meat mixture, seasoning with Italian herbs, cracked pepper, and red pepper flakes for depth of flavor.
- Reduce heat and allow sauce to simmer, developing rich flavors for approximately 15 minutes. Fold in freshly chopped basil during final moments of cooking.
- Create cheese mixture by combining ricotta, beaten egg, grated Parmesan, and shredded mozzarella until smoothly integrated.
- Preheat oven to 375°F and prepare baking dish by spreading thin layer of meat sauce across bottom.
- Construct lasagna layers by alternating zucchini slices, cheese mixture, and meat sauce, ensuring even distribution of ingredients.
- Conclude with generous sprinkle of remaining mozzarella across top layer.
- Cover dish with aluminum foil and bake for 30 minutes, then remove foil and continue baking until cheese becomes golden and bubbly.
- Allow lasagna to rest for 10-15 minutes before serving, enabling layers to set and flavors to meld.
Notes
- Salting and patting zucchini slices dry prevents watery lasagna, ensuring a firm and satisfying texture with each bite.
- Swap ground beef with ground turkey, chicken, or plant-based meat alternatives for different flavor profiles and dietary needs.
- Zucchini replaces traditional pasta, dramatically reducing carbohydrates while adding nutritional value and a fresh vegetable element.
- Experiment with different cheese combinations like goat cheese, fontina, or vegan cheese substitutes to match personal taste preferences or dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg