Description
Nothing says “home” like the smell of bubbling lasagna in the oven – but what if comfort food could feel a little lighter, brighter, and greener? Enter this Zucchini Lasagna: rich with savory layers, oozy cheese, and that nostalgic tomato kick, but with a fresh, garden-forward twist. Swap the pasta for tender zucchini ribbons and keep all the joy. It’s cozy, it’s satisfying, and it might just become your new favorite way to eat your veggies.
Ingredients
-
1½ large zucchinis, sliced lengthwise (¼-inch thick)
-
1 tbsp olive oil
-
1 lb ground beef (or turkey/mushroom-lentil mix)
-
1½ cups low-carb marinara sauce
-
2 tsp salt, divided
-
1 tsp dried oregano
-
½ tsp black pepper
-
8 oz ricotta cheese
-
1 large egg
-
½ tsp ground nutmeg
-
2 cups shredded mozzarella
-
¼ cup grated Parmesan
-
Cooking spray
-
Optional: fresh basil or parsley for garnish
Instructions
-
Prep: Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
-
Zucchini Prep: Lay zucchini slices on paper towels, sprinkle with 1 tsp salt. Let sit 10 mins, then pat dry.
-
Cook Beef: In a skillet, heat oil, brown beef (5-7 mins), drain fat. Add marinara, oregano, pepper, and ½ tsp salt. Simmer 5 mins.
-
Ricotta Mix: Stir ricotta, egg, nutmeg, and ½ tsp salt until smooth.
-
Assemble: Start with a thin sauce layer. Add zucchini, half the ricotta, mozzarella. Repeat layers. Top with sauce, rest of mozzarella, and Parmesan.
-
Bake: Cover with foil, bake 30 mins. Uncover, bake 15 mins until golden.
-
Rest: Let sit 10-15 mins before serving.
Notes
Always salt and dry your zucchini – soggy lasagna is a heartbreak we can avoid. This dish is freezer-friendly, crowd-pleasing, and endlessly customizable.
- Prep Time: 30 mins
- Cook Time: 45 mins
Nutrition
- Calories: 340cal Per Serving
- Fat: 22g
- Carbohydrates: 10g
- Protein: 25g