Zucchini Lasagna Recipe
A low carb twist on the classic, made with layers of zucchini slices, rich marinara, savory ground meat, and plenty of melted cheese. This Zucchini Lasagna is hearty, flavorful, and a delicious healthier alternative to traditional lasagna.
Ingredients
- 3 –4 medium zucchinis sliced lengthwise into ¼-inch strips
- 1 pound ground beef or turkey or plant-based alternative
- 1½ cups ricotta cheese or cottage cheese
- 1½ cups shredded mozzarella
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce store-bought or homemade
- 1 egg for the ricotta mixture
- 2 garlic cloves minced
- 1 tsp Italian seasoning plus salt and pepper to taste
Instructions
- Prep the zucchini: Slice and lay on paper towels. Sprinkle with salt and let sit for 15–20 minutes to release moisture. Pat dry.
- Cook the meat sauce: In a skillet, sauté garlic and brown the meat. Add marinara and simmer for 10 minutes.
- Mix the ricotta filling: In a bowl, combine ricotta, egg, Italian seasoning, and a pinch of salt and pepper.
- Layer: In a baking dish, layer zucchini slices, ricotta mixture, meat sauce, and cheese. Repeat until all ingredients are used, finishing with mozzarella and Parmesan on top.
- Bake: Bake at 375°F (190°C) for 35–40 minutes until bubbly and golden. Let cool for 10 minutes before slicing.
Video
Notes
- Salt and blot zucchini well to avoid soggy layers.
- Let lasagna rest before cutting. It firms up as it cools.
- Use thick marinara to soak up any excess moisture.