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Zucchini Lasagna (Low-Carb & Delicious!)

Zucchini Lasagna (Low-Carb & Delicious!)
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This Zucchini Lasagna (Low-Carb & Delicious!) is a comforting and healthy twist on traditional lasagna, replacing pasta sheets with thinly sliced zucchini. Packed with fresh vegetables, creamy ricotta, savory cheeses, and flavorful marinara sauce, it offers a rich and satisfying meal that’s low in carbs, gluten-free, and perfect for weeknight dinners or meal prep.

Ingredients

Scale

Vegetables

  • 4 medium zucchinis, thinly sliced lengthwise
  • 1 small onion, chopped
  • 2–3 cloves garlic, minced

Cheeses

  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 beaten egg (optional, for binding cheese mixture)

Sauce & Herbs

  • 2 cups marinara sauce (no added sugar preferred)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • Salt and pepper, to taste

Protein (Optional)

  • 1 lb ground meat (beef, turkey, chicken) or plant-based protein substitute

Garnish (Optional)

  • Fresh basil or chopped parsley
  • Extra virgin olive oil drizzle

Instructions

  1. Prepare the Zucchini Slices: Wash zucchinis and slice thinly lengthwise using a mandoline or sharp knife. Sprinkle slices with salt and let them sit for 10 minutes to draw out moisture. Pat dry thoroughly with paper towels to prevent a watery lasagna.
  2. Cook the Meat and Sauce: In a skillet over medium heat, sauté chopped onions and minced garlic until fragrant. Add ground meat or plant-based protein and cook until browned. Stir in marinara sauce and dried Italian herbs. Simmer for 10 minutes to deepen the flavors.
  3. Mix the Cheese Filling: In a bowl, combine ricotta cheese, grated Parmesan, beaten egg (optional), salt, and pepper. Mix until smooth and creamy to form the cheese layers.
  4. Assemble the Lasagna: Spread a thin layer of sauce in the bottom of a baking dish. Layer zucchini slices over the sauce, add dollops of the cheese mixture, then sprinkle some mozzarella. Repeat layers until ingredients are used up, finishing with a generous layer of mozzarella and Parmesan on top.
  5. Bake Until Bubbly and Golden: Cover the baking dish with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake an additional 10-15 minutes until the cheese is melted and golden brown. Let rest for 10 minutes before slicing and serving.

Notes

  • Dry Your Zucchini: Salting and patting dry zucchini slices prevents sogginess and watery lasagna layers.
  • Use Quality Cheese: Fresh, top-quality ricotta and mozzarella enhance flavor and texture.
  • Don’t Skip the Resting Time: Letting the lasagna cool slightly helps it set properly for neat slicing.
  • Layer Evenly: Balanced layering ensures every bite has a perfect mix of sauce, cheese, and zucchini.
  • Customize Sauce: Opt for homemade or no-sugar-added marinara sauce for a healthier dish.

Nutrition

Keywords: zucchini lasagna, low-carb lasagna, gluten-free lasagna, vegetable lasagna, keto-friendly, healthy Italian recipe

Find it online: https://recipesbykaeli.com/zucchini-lasagna-low-carb-delicious/