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Zucchini Lasagna

All the comfort of lasagna with thin-sliced zucchini replacing the noodles. Layered with a beefy marinara, ricotta mixture, and bubbly mozzarella on top.

DinnerItalianMedium

25 min

Prep

45 min

Cook

1 hr 10 min

Total

Servings

Medium

Difficulty

Instructions

Preheat oven to 375F. Slice zucchini lengthwise into 1/4-inch strips. Lay on paper towels, sprinkle with 1 tsp salt, and let sit 15 minutes. Pat very dry.

Tip: This step removes excess moisture and prevents a watery lasagna. Do not skip the salting and drying.

Brown the ground beef in a skillet over medium-high heat. Add garlic, cook 30 seconds. Stir in marinara sauce and Italian seasoning. Simmer 5 minutes.

Mix ricotta, egg, half the Parmesan, remaining salt, and pepper in a bowl.

Layer in a 9x13 dish: thin layer of meat sauce, zucchini slices, ricotta mixture, mozzarella. Repeat 3 times, ending with sauce, mozzarella, and remaining Parmesan on top.

Cover with foil and bake 25 minutes. Remove foil and bake 20 more minutes until bubbly and golden. Rest 15 minutes before slicing. Garnish with basil.

Nutrition per Serving

340kcal

Calories

28g

Protein

14g

Carbs

20g

Fat

Fiber

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Zucchini Lasagna

Ingredients

Instructions

Nutrition per Serving

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