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Zucchini Lasagna (Low-Carb & Delicious!)

Zucchini Lasagna (Low-Carb & Delicious!)
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Zucchini Lasagna is a comforting, hearty, and low-carb dish that replaces traditional pasta sheets with thinly sliced zucchini. Layered with seasoned ground meat, flavorful tomato sauce, and a blend of creamy ricotta, mozzarella, and Parmesan cheeses, this recipe delivers rich flavors and satisfying textures while keeping carbohydrates low. Perfect for keto, paleo, or anyone seeking a lighter, nutritious meal without sacrificing the classic lasagna experience.

Ingredients

Scale

Zucchini

  • 4–5 medium zucchinis, thinly sliced lengthwise

Meat Sauce

  • 1 lb ground beef, turkey, or chicken
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 cups tomato sauce (homemade or store-bought)
  • 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • Salt and pepper to taste

Cheese Filling

  • 1 ½ cups ricotta cheese
  • ½ cup grated Parmesan cheese, plus extra for topping

Toppings

  • 1 ½ cups shredded mozzarella cheese (freshly shredded preferred)

Herbs & Spices

  • Fresh basil and parsley for garnish (optional)

Instructions

  1. Prepare the Zucchini Slices: Wash and slice the zucchinis lengthwise into thin strips using a mandoline or knife. Lay the slices on paper towels and sprinkle lightly with salt. Let them sit for about 10-15 minutes to draw out excess moisture, then pat dry thoroughly to prevent sogginess in your lasagna.
  2. Cook the Meat Sauce: Heat olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the ground meat and cook until browned, breaking up any lumps. Stir in the tomato sauce, basil, oregano, salt, and pepper. Reduce heat and let the sauce simmer gently for 10-15 minutes to develop rich flavors.
  3. Mix the Cheese Filling: In a bowl, combine ricotta cheese with grated Parmesan and a pinch of herbs (such as basil or oregano) if desired. Mix well until creamy and smooth, which will help create luscious, flavorful layers in the lasagna.
  4. Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a baking dish, start by spreading a spoonful of meat sauce on the bottom. Layer zucchini slices over the sauce, then spread a layer of the cheese filling on top. Sprinkle a layer of shredded mozzarella cheese. Repeat these layers until all ingredients are used, finishing with mozzarella and a sprinkle of Parmesan cheese on top.
  5. Bake to Perfection: Place the assembled lasagna in the preheated oven and bake for 35-40 minutes, or until the cheese is bubbly and golden on the edges. Remove from oven and let the lasagna rest for 5-10 minutes before serving to allow the layers to set for cleaner slices.

Notes

  • Dry your zucchini slices thoroughly after salting to reduce excess water and prevent a watery lasagna.
  • Use fresh herbs like basil and oregano for more vibrant and fresh flavor.
  • Do not overbake to avoid drying out the dish; watch the edges for golden bubbling cheese.
  • Freshly shredded mozzarella melts better than pre-shredded processed cheese.
  • Allow the lasagna to rest after baking to hold its shape and make serving easier.

Nutrition

Keywords: zucchini lasagna, low-carb lasagna, keto lasagna, gluten-free lasagna, healthy Italian recipe, vegetable lasagna, zucchini recipe

Find it online: https://homemademealz.com/zucchini-lasagna-low-carb-delicious/