Description
A rich, cheesy, and sturdy low-carb lasagna made with layers of zucchini, beef, and ricotta. This is The Best Zucchini Lasagna Recipe for anyone who wants a hearty yet lighter dinner.
Ingredients
4 large zucchinis
2 pounds minced beef
24 ounces tomato-based pasta sauce
15 ounces ricotta cheese
1 cup shredded parmesan reggiano
1 1/2 cups mozzarella cheese
1 egg
Salt and pepper to taste
Small handful of chopped fresh parsley and basil
Instructions
1. Preheat oven to 400°F (200°C).
2. Slice zucchini lengthwise into thin strips and set aside.
3. Brown minced beef in a pan over medium-high heat.
4. Add pasta sauce (reserving 1/2 cup), stir, and remove from heat.
5. In a bowl, mix ricotta, parmesan, egg, salt, and pepper until smooth.
6. Spread the reserved 1/2 cup sauce on the bottom of a 9×13-inch baking dish.
7. Layer zucchini slices over the sauce.
8. Add half the meat sauce, then half the ricotta mixture, 1/2 cup mozzarella, and herbs.
9. Repeat the layers and top with final zucchini layer and remaining cheese.
10. Bake for 40–45 minutes, then broil briefly to brown the top.
11. Let cool for 10 minutes before slicing and serving.
Notes
Salt zucchini slices and let sit 15–20 minutes to draw out moisture, then pat dry.
Lightly grill or broil zucchini slices for 2–3 minutes per side to enhance flavor.
Let ricotta come to room temperature before mixing for a smooth, creamy texture.
- Prep Time: 20–30 minutes
- Cook Time: 40–45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 slice
- Calories: 2500–2700 (entire dish)
- Sugar: 10g
- Sodium: 1800mg
- Fat: 150–170g
- Saturated Fat: 90g
- Unsaturated Fat: 60–70g
- Trans Fat: 0g
- Carbohydrates: 50–60g
- Fiber: 10g
- Protein: 180–200g
- Cholesterol: 450mg