Description
This zucchini lasagna is your new weeknight hero—cozy like Nonna’s classic but light enough to keep you feeling good. With juicy meat sauce, creamy ricotta-spinach filling, and melty mozzarella all layered between tender zucchini ribbons, it’s rich, satisfying, and secretly wholesome. Whether you’re eating low-carb, gluten-free, or just veggie-curious, this dish proves comfort food doesn’t need pasta to be pure magic. Let’s layer up some love!
Ingredients
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2 large zucchini (sliced lengthwise, salted & dried)
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1 tbsp salt (for prepping zucchini)
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1 lb lean ground beef (or turkey, sausage, lentils)
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1½ tsp black pepper
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1 small green bell pepper, diced
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1 onion, diced
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1 (16 oz) can tomato sauce
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1 cup tomato paste
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¼ cup red wine or broth
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2 tbsp chopped fresh basil
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1 tbsp chopped fresh oregano
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3 tbsp hot water (as needed for sauce)
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1 (15 oz) low-fat ricotta cheese
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1 egg
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2 tbsp fresh parsley
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1 (16 oz) frozen spinach, thawed & well drained
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1 lb mushrooms, sliced
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8 oz shredded mozzarella
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8 oz grated Parmesan
Instructions
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Prep zucchini: Slice into 1/8” ribbons. Salt & let sit 10–15 mins. Pat dry thoroughly.
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Cook meat sauce: Brown beef with pepper. Add pepper, onion; cook 5–7 mins. Add sauce, paste, wine, herbs. Simmer 15–20 mins. Thin with water if needed.
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Mix ricotta: Combine ricotta, egg, parsley, and well-drained spinach.
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Assemble: Preheat oven to 375°F (190°C). In a 9×13” dish, layer: meat sauce, zucchini, ricotta mix, mushrooms, mozzarella & Parmesan. Repeat. End with sauce + cheese.
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Bake: Cover tightly with foil. Bake 45 mins. Uncover and bake 15–20 mins more until golden and bubbly.
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Rest: Let sit 10 mins before slicing.
Notes
: Dry zucchini & spinach well. Let it rest before slicing for perfect layers every time.
- Prep Time: 25 mins
- Cook Time: 60 mins
Nutrition
- Calories: 320 cal Per Serving
- Fat: 20g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g