Description
Zucchini lasagna embodies Mediterranean comfort with layers of fresh ingredients. Cheese and vegetable ribbons create a lighter twist on classic Italian pasta dishes. Enjoy a wholesome meal you’ll savor to the last bite.
Ingredients
Scale
Main Ingredients:
- 3 – 4 large zucchinis, sliced lengthwise into 1/8-inch thick strips
- 2 tablespoons (30 milliliters) olive oil, for brushing
Seasoning:
- Salt, for drawing out moisture
Instructions
- Prepare zucchini noodles by generously salting slices and allowing excess moisture to release for 15-20 minutes. Thoroughly blot zucchini with paper towels to remove liquid.
- Preheat oven to 375°F. Lightly brush zucchini slices with olive oil and roast for 5-7 minutes until slightly softened. Remove and cool completely.
- In a large skillet, sauté diced onions until translucent. Add minced garlic and cook briefly. Introduce ground beef and optional sausage, browning thoroughly.
- Incorporate tomato paste, crushed tomatoes, tomato sauce, and seasonings into meat mixture. Simmer for 20-30 minutes, allowing flavors to develop and sauce to thicken.
- Combine ricotta cheese, egg, Parmesan, mozzarella, and chopped parsley in a separate mixing bowl until uniformly blended.
- Layer baking dish with thin meat sauce base. Arrange zucchini slices as first noodle layer, followed by ricotta mixture and additional meat sauce.
- Repeat layering process, ensuring final top layer is meat sauce. Generously sprinkle remaining mozzarella cheese over surface.
- Cover with aluminum foil and bake for 25 minutes. Uncover and continue baking 20-25 minutes until cheese melts and turns golden brown.
- Allow lasagna to rest 10 minutes before serving. Optional: garnish with fresh basil leaves.
Notes
- Moisture Removal: Salt zucchini slices beforehand to draw out excess water, preventing a watery lasagna and ensuring a firmer texture.
- Oil Roasting: Lightly brushing zucchini with olive oil before roasting enhances flavor and helps prevent sogginess during baking.
- Gluten-Free Adaptation: This recipe is naturally gluten-free, making it perfect for those with wheat sensitivities or celiac disease.
- Low-Carb Alternative: Replace traditional lasagna noodles with zucchini slices for a lighter, vegetable-packed meal that’s lower in carbohydrates.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 60 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg