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zucchini lasagna

This Zucchini Lasagna is a delightful and healthier take on traditional lasagna, substituting noodles with thinly sliced zucchini. It's packed with flavor and perfect for a low-carb diet while still satisfying your Italian food cravings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 280 kcal

Equipment

  • 1 vegetable peeler or mandoline slicer
  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 mixing bowl
  • 1 whisk
  • 1 aluminum foil
  • 1 oven

Ingredients
  

  • 3 medium zucchini Sliced into thin strips, about 1.5 lbs.
  • 1 pound ground turkey or beef
  • 1 small onion Finely chopped.
  • 3 cloves garlic Minced.
  • 1 can (28 oz) crushed tomatoes
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes Optional.
  • 15 oz ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • to taste salt and black pepper
  • for cooking olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Heat a large skillet over medium heat and add a drizzle of olive oil. Sauté the onion for about 3-4 minutes until softened, then add the minced garlic and cook for an additional minute.
  • Add the ground turkey or beef to the skillet. Cook until browned, breaking it into small pieces, about 5-7 minutes. Drain any excess fat if necessary.
  • Stir in the crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and black pepper. Simmer the sauce for about 10 minutes, allowing the flavors to meld.
  • In a mixing bowl, combine the ricotta cheese, egg, and a pinch of salt and black pepper. Mix well until smooth.
  • To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x13 dish. Add a layer of zucchini slices, followed by dollops of the ricotta mixture, a sprinkle of mozzarella, and more sauce. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce and the remaining mozzarella cheese on top. Sprinkle grated Parmesan over the top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.
  • Allow the lasagna to cool for 10-15 minutes before slicing. Serve warm.

Notes

You can add other vegetables, such as sautéed spinach or mushrooms, to the layers for extra nutrition.
This dish can be prepared ahead of time and stored in the refrigerator before baking. Just adjust the baking time if cooking from cold.