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Delicious Zucchini Lasagna

Lakshman Rao Sarnala
A healthy, low-carb lasagna made with zucchini slices, rich tomato sauce, and creamy cheese—perfect for a light and satisfying meal.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
10 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine italy
Servings 3

Ingredients
  

For the Zucchini "Noodles":

  • 3 large zucchinis, thinly sliced lengthwise
  • 1 tsp salt (to remove moisture)

For the Meat Sauce:

  • 1 lb ground beef or turkey
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (6 oz) can tomato paste
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper

For the Cheese Layer:

  • 1 cup ricotta cheese
  • 1 egg
  • ¼ cup grated Parmesan cheese

For Topping:

  • 1 ½ cups shredded mozzarella cheese
  • 2 tbsp fresh basil or parsley, chopped (optional)

Instructions
 

Step 1: Prepare the Zucchini "Noodles"

  • Slice zucchinis lengthwise into thin strips (about ⅛ inch thick).
  • Lay the slices on a paper towel and sprinkle with salt. Let them sit for 10 minutes to release excess moisture.
  • Pat the zucchini dry with another paper towel before using.

Step 2: Make the Meat Sauce

  • In a skillet over medium heat, cook the ground beef (or turkey) until browned. Drain excess fat.
  • Add onion and garlic, cooking until fragrant (about 2 minutes).
  • Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 15 minutes, stirring occasionally.

Step 3: Prepare the Ricotta Mixture

  • In a bowl, mix ricotta cheese, egg, and Parmesan until well combined.

Step 4: Assemble the Lasagna

  • Preheat oven to 375°F (190°C).
  • In a 9x13-inch baking dish, spread a thin layer of meat sauce.
  • Add a layer of zucchini slices, followed by ricotta mixture, meat sauce, and mozzarella cheese.
  • Repeat the layers until all ingredients are used, finishing with mozzarella on top.

Step 5: Bake & Serve

  • Cover with foil and bake for 30 minutes.
  • Remove the foil and bake for another 15 minutes until the cheese is bubbly and golden.
  • Let it rest for 10 minutes before slicing. Garnish with fresh basil or parsley if desired.

Notes

  • Avoid a watery lasagna by salting and drying the zucchini slices before use.
  • Use ground chicken or turkey for a leaner option.
  • Substitute cottage cheese for ricotta if preferred.
Keyword low-carb lasagna, Zucchini lasagna