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Zucchini Lasagna is a delicious and healthier alternative to the traditional pasta-based lasagna. This recipe replaces pasta noodles with thin slices of zucchini, reducing carbs and adding a fresh, light flavor to the dish. Ground beef, ricotta, mozzarella, and parmesan cheeses combine to create a rich and savory filling, while a flavorful pasta sauce brings everything together. Whether you’re looking for a low-carb meal or simply want to enjoy a comforting yet lighter lasagna, this zucchini version is the perfect option. The zucchini layers are tender and juicy, complementing the richness of the meat and cheese.
Full Recipe:
Ingredients:
Zucchini – 2 lbs (4-5 medium/large)
Fine sea salt – 3 1/2 teaspoons, divided
Freshly ground black pepper – 1 teaspoon
Ground beef – 1 1/2 lbs (15-20% fat content)
Yellow onion – 1 medium, chopped (about 1 cup)
Garlic cloves – 3, minced
Pasta sauce – 24 oz (homemade or store-bought)
Fresh basil or parsley – 1/4 cup, chopped, divided
Shredded mozzarella cheese – 4 cups, divided
Reduced-fat ricotta cheese – 15 oz
Shredded parmesan cheese – 1 cup
Large egg – 1
Step-by-Step Instructions:
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