Description
A fresh, healthy, and low-carb twist on classic lasagna, using thinly sliced zucchini instead of pasta noodles. This zucchini lasagna is layered with creamy ricotta, gooey mozzarella, sharp Parmesan, savory marinara sauce, and optional ground meat or plant-based protein. Perfect for keto, gluten-free, vegetarian, or dairy-free diets, this dish is full of flavor, easy to make, and a family-friendly comfort food alternative.
Ingredients
Scale
Zucchini and Vegetables
- 4–5 medium zucchinis, thinly sliced lengthwise
- 1 medium onion, diced
- 2–3 cloves garlic, minced
Cheeses
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Handful of chopped fresh basil or parsley (optional, for mixing with ricotta)
Sauce and Seasonings
- 3 cups marinara sauce (homemade or quality store-bought)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt, to taste
- Freshly ground black pepper, to taste
- Olive oil, for sautéing
Protein (Optional)
- 1 lb ground meat (beef, turkey, or plant-based alternative)
Instructions
- Prepare the Zucchini Slices: Wash and thinly slice the zucchinis lengthwise using a mandoline or sharp knife. Sprinkle the slices lightly with salt and place them on paper towels for 10-15 minutes to draw out excess moisture. Then, pat them dry to prevent sogginess in the lasagna.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Sauté the diced onions and minced garlic until fragrant and translucent. Add the ground meat or plant-based alternative, cooking until browned and cooked through. Stir in the marinara sauce and Italian herbs (basil, oregano, thyme). Let the mixture simmer for several minutes to develop flavor and thicken slightly. Season with salt and pepper to taste.
- Mix the Cheeses: In a bowl, combine ricotta cheese with the chopped fresh basil or parsley, a pinch of salt, and grated Parmesan cheese. Mix well to create a creamy, flavorful cheese filling that complements the layers.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the sauce mixture on the bottom. Layer the zucchini slices over the sauce, followed by dollops of the ricotta cheese mixture. Spoon more sauce on top and sprinkle shredded mozzarella cheese. Repeat the layering process until all ingredients are used, finishing with a generous topping of mozzarella and Parmesan cheese.
- Bake to Perfection: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden brown. Let the lasagna rest for 10 minutes before slicing and serving to allow the layers to set.
Notes
- Drain zucchini slices thoroughly to keep the lasagna from becoming watery.
- Use a mandoline slicer for uniform zucchini slices that ensure even cooking and perfect layering.
- Allow the baked lasagna to rest for 10 minutes before serving to help it hold its shape when sliced.
- Lightly season zucchini and cheese layers for balanced flavor throughout the dish.
- Whenever possible, use homemade marinara sauce for a fresher and more vibrant flavor without preservatives.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
Keywords: zucchini lasagna, low-carb lasagna, gluten free lasagna, keto lasagna, vegetarian lasagna, healthy comfort food
