Description
Zucchini Lasagna is a delightful Italian-inspired casserole that replaces traditional pasta with thinly sliced zucchini ribbons. This lighter version layers roasted zucchini with a rich homemade meat sauce, creamy ricotta mixture, and plenty of melted mozzarella and Parmesan cheeses for a satisfying, flavorful meal perfect for those seeking a low-carb twist on classic lasagna.
Ingredients
Scale
Vegetables and Meat
- 2 pounds zucchini (ends trimmed and sliced lengthwise into 1/4 inch slices)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 pounds ground beef
- 1 medium onion, peeled and chopped (about 1 cup)
- 4 cloves garlic, minced
Tomato Sauce
- 28 ounces crushed tomatoes (undrained)
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 2 tablespoons granulated sugar (or to taste)
- 1 1/2 teaspoons dried basil
- 1 tablespoon Italian seasoning
- 1 teaspoon fennel seeds
Cheese Mixture
- 15 ounces ricotta cheese
- 1 egg
- 2 teaspoons dried parsley
- 1/2 teaspoon salt
- 1 cup shredded Parmesan cheese
- 4 1/2 cups shredded mozzarella cheese
Garnish
- Minced fresh parsley (for garnish)
Instructions
- Prepare the zucchini: Trim the ends of the zucchini and slice them lengthwise into 1/4 inch thick ribbons. Lay the slices out on paper towels, sprinkle with salt, and let them sit for about 10 minutes to draw out excess moisture. Pat dry with paper towels to remove released water.
- Roast the zucchini: Preheat the oven to 400°F (200°C). Arrange the zucchini slices on baking sheets, brush lightly with olive oil, and season with salt and pepper. Roast for 10-15 minutes until tender and slightly golden. Set aside to cool.
- Make the meat sauce: In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add ground beef, breaking it apart with a spoon, and cook until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.
- Add tomato ingredients: Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, dried basil, Italian seasoning, and fennel seeds into the beef mixture. Bring the sauce to a simmer, reduce heat to low, and let it cook gently for 20-25 minutes, stirring occasionally to meld the flavors. Adjust seasoning with salt and pepper if needed.
- Prepare the ricotta mixture: In a medium bowl, combine the ricotta cheese, egg, dried parsley, and 1/2 teaspoon salt. Mix well until smooth and set aside.
- Assemble the lasagna: Preheat oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Layer roasted zucchini slices over the sauce, followed by spoonfuls of the ricotta mixture, then sprinkle mozzarella and Parmesan cheese evenly. Repeat layering ending with a top layer of mozzarella and Parmesan.
- Bake the lasagna: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly and slightly golden.
- Rest and garnish: Allow the lasagna to rest for 10 minutes after baking to set. Garnish with minced fresh parsley before serving.
Notes
- Instead of traditional pasta noodles, this recipe uses roasted zucchini ribbons to create a lighter, lower-carb lasagna.
- Bob Smith’s note: Sugar balances acidity in tomato sauce, but you can adjust sweetness to your preference.
- Italian seasoning typically contains a blend of dried basil, oregano, thyme, and rosemary, adding depth to the sauce.
- Fennel seeds add a subtle anise-like flavor which complements the Italian sausage-style meat sauce.
- Ricotta cheese mixed with egg helps the cheese set and adds creaminess.
Nutrition
- Serving Size: 1 slice
- Calories: 510 kcal
- Sugar: 11 g
- Sodium: 967 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 128 mg
