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Zucchini Lasagna

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A lighter, low-carb version of classic lasagna using roasted zucchini in place of pasta. This dish combines savory meat, creamy ricotta, and melted cheeses for cheesy comfort.

Ingredients

Scale
  • 4 medium zucchini, sliced lengthwise into 1/81/4″ slices
  • 1 lb ground beef or ground turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups marinara sauce
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • Salt and freshly ground black pepper to taste
  • Olive oil
  • Italian herbs (oregano, basil, or red pepper flakes – optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly oil a baking sheet.
  2. Slice zucchini lengthwise into even, thin slices. Brush both sides with olive oil and arrange in a single layer on the sheet. Roast for about 10 minutes to soften and remove excess moisture.
  3. Meanwhile, heat 1–2 tablespoons olive oil in a skillet over medium heat. Sauté the diced onion until translucent, about 4–5 minutes. Add minced garlic and cook until fragrant.
  4. Add the ground beef or turkey. Break it up with a spoon and brown thoroughly until no pink remains. Drain any excess fat if needed.
  5. Stir in the marinara sauce and simmer to meld flavors. Season with salt, pepper, and optional herbs.
  6. In a medium bowl, combine ricotta, egg, and a pinch of salt and pepper. Mix until smooth.
  7. Assemble in a 9×13″ baking dish: start with a thin layer of meat sauce, followed by zucchini, ricotta mixture, and mozzarella. Repeat layers until ingredients are used, finishing with mozzarella and Parmesan on top.
  8. Cover the dish tightly with foil and bake for 25 minutes. Remove foil and bake another 15 minutes, or until cheese is bubbly and golden.
  9. Let it rest for 5–10 minutes before slicing to help it set.

Notes

For a lighter dairy option, use part-skim ricotta and mozzarella. You can also prepare this dish a day in advance and bake when ready.