Introduction
Zucchini Noodle Lasagna is a lighter, low-carb twist on the classic Italian favorite. Made with thinly sliced zucchini in place of traditional pasta, this dish is packed with flavor and loaded with layers of cheese, marinara sauce, and a hearty meat filling. It’s a perfect option for a healthy dinner that doesn’t sacrifice taste.
Ingredients
- 3 medium zucchini, thinly sliced lengthwise
- 1 pound ground beef or ground turkey
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Preparation Tips
Use a mandoline slicer to achieve even zucchini slices.
Salt the zucchini slices and let them sit for 10 minutes to draw out excess moisture, then pat them dry with paper towels.
For extra flavor, add red pepper flakes to the marinara sauce.
Instructions
Step 1: Prepare the Zucchini
Slice the zucchini into thin, even strips. Sprinkle both sides of the slices with salt and let them sit for 10 minutes. Pat them dry to remove moisture, which will prevent a watery lasagna.
Step 2: Cook the Meat Sauce
In a large skillet, cook the ground beef or turkey over medium heat until browned. Add the onion and garlic, cooking until softened, about 3 minutes. Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Simmer for 5–7 minutes and remove from heat.
Step 3: Prepare the Ricotta Mixture
In a small bowl, mix the ricotta cheese with the egg until smooth. Set aside.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C). Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish. Lay a single layer of zucchini slices over the sauce. Spread a layer of the ricotta mixture on top, followed by a sprinkle of mozzarella and Parmesan. Repeat the layers (sauce, zucchini, ricotta, and cheese) until all the ingredients are used, finishing with a layer of mozzarella and Parmesan on top.
Step 5: Bake the Lasagna
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbly and golden.
Step 6: Rest and Serve
Let the lasagna rest for 10 minutes before slicing and serving. This helps it set and makes it easier to portion.
Description
Zucchini Noodle Lasagna is rich, cheesy, and satisfying while being a healthier alternative to traditional lasagna. The zucchini noodles add a fresh flavor and light texture, making this dish perfect for those looking to reduce carbs without compromising on taste.
Nutritional Information (Per serving, based on 8 servings)
- Calories: 280
- Protein: 20g
- Carbohydrates: 10g
- Fat: 18g
- Fiber: 2g
Frequently Asked Questions (FAQs)
Can I make this dish vegetarian?
Yes, substitute the meat with sautéed mushrooms, spinach, or lentils.
How do I prevent the lasagna from being watery?
Salting and patting dry the zucchini slices helps, as well as letting the lasagna rest after baking to absorb excess liquid.
Can I freeze zucchini lasagna?
Yes, assemble the lasagna, but don’t bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Bake from frozen, adding extra cooking time.
Recommendations
Serve with a side of garlic bread or a fresh green salad for a complete meal.
Sprinkle fresh basil or parsley on top before serving for added flavor.
Store leftovers in the refrigerator for up to 3 days and reheat in the oven or microwave.
Conclusion
Zucchini Noodle Lasagna is a delicious, healthy, and satisfying alternative to the traditional recipe. Packed with layers of cheesy goodness and robust flavors, it’s a dish that’s perfect for family dinners or meal prep. Try this recipe today and enjoy a guilt-free twist on a classic favorite!