Dive into the Italian essence with a twist on a classic! This Low-Carb Zucchini Lasagna swaps traditional pasta for fresh zucchini, creating a dish that's just as satisfying but with fewer carbs. Packed with a rich meat sauce, creamy ricotta, and gooey mozzarella, this lasagna is sure to please even the most discerning palates. Plus, we have incorporated some smart techniques to prevent the watery outcome common in vegetable-based lasagna. Get ready for a flavorful, comforting meal that's perfect for your next family dinner.
- 2 lbs (about 4-5 medium) zucchini squash
- 1/2 tsp salt, for sprinkling zucchini
- 1 tbsp oil
- 1 cup finely diced sweet onion
- 3 cloves garlic, finely minced
- 1 lb lean ground beef (90/10)
- 16 oz jar of marinara sauce
- 3/4 tsp salt, for meat sauce
- 1/4 tsp black pepper
- A pinch or two of ground nutmeg
- 16 oz full-fat ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tsp Italian seasoning
- 1/4 tsp salt, for ricotta mixture
- 1.5 to 2 cups shredded mozzarella cheese
- Fresh basil and parsley, for garnish
- Non-stick cooking spray
Equipment:
- Large skillet
- Cutting board
- Chef's knife
- Paper towels
- Medium-sized mixing bowl
- 9x13 inch baking dish
Prep Time: 40 minutes (including resting time for the zucchini)
Cook Time: 35-40 minutes
Total Time: 75-80 minutes
1. Preheat your oven to 375 degrees Fahrenheit.
2. Trim the ends off the zucchini squash and cut each one lengthwise into 1/4-inch thick slices. Place them on a cutting board and sprinkle with 1/2 teaspoon of salt, and let them rest for 20-30 minutes to draw out excess moisture. Dab the zucchini dry with paper towels every 5-10 minutes.
3. While the zucchini is resting, heat a large skillet over medium heat. Add oil and sauté the diced onion for 2-3 minutes until tender. Add the minced garlic and cook for an additional 30 seconds.
4. Push the onion and garlic to the side of the skillet, add the ground beef, and cook for 7-8 minutes or until no longer pink. Drain any excess liquid and mash the beef with a potato masher into fine crumbles.
5. Stir in the marinara sauce, 3/4 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch or two of nutmeg. Increase the heat to high, bring the sauce to a boil, then reduce to medium-low and simmer for 10 minutes until thickened.
6. For the ricotta layer, in a medium-sized bowl, combine the ricotta cheese, egg, grated Parmesan, Italian seasoning, and 1/4 teaspoon of salt. Mix until smooth.
7. Spray the baking dish with non-stick cooking spray. Spread a few spoonfuls of meat sauce on the bottom, then layer half of the zucchini slices on top. Add dollops of the ricotta mixture, carefully spread it, and top with half of the meat sauce. Repeat with another layer of zucchini, ricotta, and meat sauce.
8. Sprinkle the shredded mozzarella cheese on top, and bake uncovered for 35-40 minutes until the zucchini is tender and the cheese is golden brown.
9. Let the lasagna rest for 10-15 minutes before serving. Garnish with basil and parsley.
- Ensure the zucchini is thoroughly dried to prevent excess moisture in the lasagna.
- Use a full-fat ricotta to avoid adding extra moisture from lower-fat variations.
- Allow the lasagna to rest before serving to ensure easier slicing and better flavor development.
Servings: This recipe makes 8 servings.
This mouth-watering recipe is brought to you by Evolving Table on their YouTube channel. Check out their channel for more healthy spins on classic recipes: https://www.youtube.com/@evolvingtable
