A low-carb and gluten-free take on classic lasagna, using thinly sliced zucchini instead of pasta. This recipe is perfect for a healthy weeknight dinner or meal prep.
Author:Sarah Peterson
Prep Time:25 min
Cook Time:45 min
Total Time:70 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound ground beef or turkey
1 onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
2 teaspoons dried oregano
1 teaspoon dried basil
Salt and pepper to taste
3 medium zucchini, thinly sliced lengthwise
15 ounces ricotta cheese
1 egg, beaten
1/4 cup grated Parmesan cheese
8 ounces shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground meat with onion and garlic until browned. Drain off any excess fat.
Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15 minutes.
In a bowl, mix the ricotta cheese, egg, and Parmesan cheese.
Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish.
Arrange a layer of zucchini slices over the sauce.
Spread half of the ricotta mixture over the zucchini.
Top with a third of the mozzarella cheese.
Repeat the layers: meat sauce, zucchini, ricotta mixture, mozzarella cheese.
Finish with a final layer of zucchini slices and the remaining meat sauce.
Sprinkle the remaining mozzarella cheese over the top.
Cover with foil and bake for 30 minutes.
Remove foil and bake for another 10-15 minutes, or until bubbly and golden brown.
Let stand for 10 minutes before serving.
Notes
To prevent a watery lasagna, you can salt the zucchini slices and let them sit for 20 minutes, then pat them dry before layering.
This lasagna freezes well. Let it cool completely, then wrap tightly in plastic wrap and foil. Reheat in the oven.
For a dairy-free option, use a dairy-free ricotta alternative and dairy-free mozzarella shreds.
Consider this recipe for your meal planning needs.