Description
A delicious and healthy alternative to traditional lasagna using zucchini instead of pasta.
Ingredients
Scale
- 3 medium zucchini (about 1½ pounds (680 g), sliced lengthwise into ¼ inch slices)
- ½ teaspoon fine salt
- 1 tablespoon olive oil
- 1 pound ground beef (90 percent lean)
- ½ cup finely diced yellow onion
- 3 cloves garlic (minced)
- 24 ounces marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 15 ounces ricotta cheese
- 1 large egg
- 2–4 tablespoons chopped fresh herbs (parsley and/or basil, for the ricotta mixture. (Optional))
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup finely grated parmesan cheese (divided)
- ½ teaspoon ground black pepper
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C) or 170°C for a fan oven. Line a large baking sheet with parchment paper. Prepare a 9×13-inch (23×33 cm) casserole dish.
- Arrange the zucchini slices in a single layer on the baking sheet. Season lightly with salt.
- Bake for 15 minutes until just tender and slightly dried. Remove from the oven.
- Heat olive oil in a large skillet over medium heat. Add the ground beef and diced onion, and cook until the beef is browned and no longer pink.
- Add the garlic and cook for 30 seconds. Stir in marinara sauce, oregano, salt, and black pepper. Simmer for 5 to 10 minutes, then remove from heat.
- In a large bowl, combine ricotta, egg, 1 cup mozzarella, ¼ cup parmesan, black pepper, and fresh herbs if using. Mix until smooth.
- Spread a thin layer of meat sauce on the bottom of the casserole dish. Arrange a layer of zucchini slices over the sauce, using about half of the slices.
- Spread half of the ricotta mixture over the zucchini, then spoon over a layer of meat sauce.
- Repeat the layers with the remaining zucchini, ricotta mixture, and meat sauce.
- Top with the remaining mozzarella and parmesan cheese.
- Bake for 25 to 30 minutes, until hot and bubbly and the cheese is melted and lightly golden.
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil and serve.
Notes
- This recipe can be made ahead of time. Prepare the lasagna, cover, and refrigerate for up to 24 hours before baking.
- Feel free to add other vegetables or different types of cheeses according to your preference.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg