Description
This zucchini lasagna recipe puts a delicious, veggie spin on a classic comfort food dish. Bonus, it’s perfect for a low-carb dinner idea!
Ingredients
Scale
- 4 large zucchini
- 2 pounds ground beef
- 24 ounces pasta sauce
- 15 ounce ricotta cheese
- 1 cup shredded parmesan regianno
- 1 ½ cups mozzarella
- 1 egg
- salt and pepper
- small handful fresh parsley and basil, chopped
Instructions
- Step: Preheat the oven to 400°F (200°C). Slice the zucchini lengthwise into thin slices and set aside.
- Step: Add ground beef to a large pan over medium-high heat; pan-fry until browned and no longer pink. Pour 23.5 ounces of pasta sauce (reserving 1/2 cup) on top, stir, and remove from heat.
- Step: In a medium bowl, stir together the ricotta cheese, parmesan, egg, salt, and pepper.
- Step: Spread 1/2 cup of pasta sauce onto the bottom of a 9×13-inch casserole dish and layer zucchini slices on top.
- Step: Top zucchini with 1/2 of the bolognese sauce, 1/2 of the ricotta mix, 1/2 cup of mozzarella, and a sprinkle of chopped parsley and basil.
- Step: Repeat the layers one more time.
- Step: Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped parsley and basil, and 1/2 cup of mozzarella cheese.
- Step: Bake for 40 to 45 minutes. Broil for a couple of minutes until the top is golden. Garnish with whole basil leaves and serve.
Notes
To reduce wateriness: slice zucchini thinner, salt the slices and blot dry after 15 minutes, or grill slices for 1-2 minutes per side before layering. Store in the fridge for 4-5 days or freeze pre-sliced portions for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 362 kcal
- Sugar: 4 g
- Sodium: 603 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 104 mg