Healthier Zucchini Lasagna

zucchini lasagna on a white plate with fork

A healthier low-carb zucchini lasagna recipe made with sliced zucchini, lean ground beef, marinara sauce, a blend of cheeses, and fresh basil.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 354kcal

Author Amee

Equipment

2.5 qt deep dish baking dish

Ingredients

2 medium-large zucchini
1 small onion , about 1 cup diced
2 garlic cloves , minced
1 tbsp extra virgin olive oil
1 lb 93% lean ground beef
24 oz jar marinara sauce *use a good, thick sauce so your dish isn't runny- Rao's, Mezzetta, and Newman's Own are good options
1 tsp Italian seasoning blend , such as McCormick's
¼ tsp red pepper flakes
1-2 tbsp fresh basil , rinsed and chopped fine
16 oz low-fat ricotta cheese
1 whole egg
2 cups shredded 5 cheese Italian cheese blend , or mozzarella
1 cup parmesean cheese , shredded
1 tsp salt
½ tsp fresh ground black pepper

Instructions

Preheat oven to 375 degrees F.
Rinse zucchini, pat dry and slice lengthwise into strips about ⅛"-¼" thick. A mandoline slicer is great for this.
Dice onion and mince garlic.
Heat olive oil over medium heat and add onion, sauté for 1-2 minutes
Add ground beef and garlic to skillet and cook until meat crumbles and is cooked through. Drain.
Stir in pasta sauce, Italian seasoning, pepper flakes and fresh basil and set aside.
In a separate bowl, combine ricotta cheese, egg, 1 cup shredded cheese blend, ½ cup parmesan, salt and pepper.
At the bottom of a deep-dish baking dish (2.5 qt), spread ¼ cup of the pasta sauce mixture.
Top with 5-6 slices of zucchini.
Then, top with ⅓ of the ricotta mixture and ⅓ of the marinara beef mixture.
Add another layer of zucchini and repeat with the remaining ingredients for 2 more layers.
Finish with the remaining Italian cheese blend and parmesan cheese.
Spray a large piece of aluminum foil with cooking spray and tent the foil on top of the pan to prevent the cheese from sticking.
Bake at 375 degrees for 40 minutes, covered.
Remove the foil and bake 5-10 minutes more until cheese is lightly golden.
Let stand 10-15 minutes before serving. Serves 6-8.

Notes

Optional: Salting the zucchini. If your zucchini is larger, very watery, or you're slicing thicker than 1/4", you can salt the slices before assembling. Lay the slices on paper towels or a wire rack, sprinkle both sides lightly with salt, and let sit for 10-15 minutes. Blot dry with paper towels before layering. This step isn't necessary with thinner slices (1/8"-1/4") prepared as directed above, but it can help if you want extra insurance against excess moisture.
Spray a large piece of aluminum foil with cooking spray and tent over the lasagna pan; this prevents the cheese from getting too brown. Tenting the foil and spraying with oil keeps the cheese from sticking to the foil while it bakes.
This lasagna is even better the second day, after all the flavors have mingled and the casserole has set overnight. Not to mention, it's much easier to slice after it's been chilled. I like to bake it a day ahead, cover and chill overnight, then slice it into 6-8 servings and reheat the individual slices.
If you want the cheese a little more golden brown, you can finish it under the broiler for 1-3 minutes, until it's golden and slightly crispy. Make sure it's on the middle rack and watch closely so it doesn't burn!
Depending on how large your squash are, you may have some slices leftover. I just saute them or use them for other recipes, like these tasty air fryer zucchini fries.

Nutrition