A healthy twist on traditional lasagna using fresh zucchini instead of pasta noodles.
KEY INFO:
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 90 minutes
Servings: 8
Difficulty: Moderate
Dietary: Low-carb, Gluten-free, Keto-friendly
(Vegetarian option available)
EQUIPMENT NEEDED:
• Mandolin or sharp knife
• 9×13 inch baking dish
• Paper towels
• Large mixing bowls
• Cutting board
• Measuring cups/spoons
Alternative: Use a steady knife if no mandolin available
INGREDIENTS:
For the Zucchini Layers:
• 4-5 large zucchini (about 2.5 lbs/1.1 kg)
• 1 tsp salt (15g) for drawing out moisture
For the Meat Sauce:
• 1 lb (450g) ground beef
• 24 oz (680g) marinara sauce
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp olive oil (30ml)
• 1 tbsp Italian seasoning (15g)
For the Cheese Filling:
• 15 oz (425g) ricotta cheese
• 2 cups (200g) mozzarella, shredded
• 1/2 cup (50g) parmesan, grated
• 1 large egg
• 2 tbsp fresh basil, chopped
• Salt and pepper to taste
METHOD:
1. Preheat oven to 375°F (190°C)
2. Slice zucchini lengthwise into 1/8-inch strips using mandolin
**Critical: Even thickness ensures uniform cooking**
3. Salt zucchini slices and let rest 10 minutes on paper towels
**This step removes excess moisture – don’t skip!**
4. While zucchini rests, prepare meat sauce:
– Brown beef in large pan
– Add garlic, onion, cook until softened
– Stir in marinara and seasonings
– Simmer 10 minutes
5. Mix cheese filling:
Combine ricotta, 1 cup mozzarella, parmesan, egg, basil
6. Pat zucchini dry thoroughly with paper towels
7. Layer in baking dish:
– Thin layer of sauce
– Zucchini slices
– Cheese mixture
– Meat sauce
Repeat 2-3 times
8. Top with remaining mozzarella
9. Cover with foil, bake 30 minutes
Remove foil, bake additional 20 minutes until bubbly
CRUCIAL TIPS:
• Don’t skip salting the zucchini
• Pat zucchini very dry to prevent watery lasagna
• Let rest 10-15 minutes before serving
STORAGE:
• Refrigerate up to 4 days
• Freeze up to 3 months
• Reheat covered at 350°F until hot
VARIATIONS:
• Vegetarian: Replace meat with mushrooms
• Vegan: Use cashew ricotta and vegan cheese
• Spicy: Add red pepper flakes to sauce
• Extra-cheesy: Double the mozzarella topping
COMMON MISTAKES:
• Skipping the salting step
• Slicing zucchini too thick
• Not patting zucchini dry enough
• Overcrowding the layers
