Easy Zucchini No Noodle Lasagna

Make this zucchini lasagna recipe for a delicious low-carb dinner that’ll satisfy your Italian food craving. It’s perfect in the summer with garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won’t even miss the noodles in this one!

Instructions:

Prepare the Zucchini:

1-Preheat your oven to 375°F (190°C).
2-Slice the zucchinis lengthwise into thin strips (about 1/8 inch thick) to mimic lasagna noodles.3-
3-Place the zucchini slices on paper towels, sprinkle with salt, and let them sit for about 10 minutes. This will help draw out excess moisture.
4-Pat the zucchini slices dry with paper towels.
5-Heat olive oil in a large skillet over medium heat and lightly fry the zucchini slices until they’re slightly golden and tender, about 1-2 minutes per side. Alternatively, you can roast them in the oven at 400°F (200°C) for about 15-20 minutes until they’re slightly dried out. Set aside.

Make the Meat Sauce:

1-In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
2-Add the chopped onion and garlic to the skillet and cook until the onion is translucent.
3-Stir in the tomato sauce, tomato paste, water, Italian seasoning, basil, oregano, salt, and pepper.
4-Simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens.

Prepare the Cheese Mixture:

• In a bowl, combine the ricotta cheese, shredded mozzarella, Parmesan cheese, egg, and parsley (if using). Mix well.

Assemble the Lasagna:

• Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
• Layer zucchini slices over the sauce.
• Spread a portion of the cheese mixture over the zucchini.
• Repeat the layers (meat sauce, zucchini, cheese mixture) until all ingredients are used, finishing with a layer of meat sauce.
• Sprinkle additional shredded mozzarella cheese on top, if desired.

Bake:

• Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
• Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
• Let the lasagna cool for about 10 minutes before serving to allow it to set.
• Enjoy your delicious and friendly zucchini lasagna!

Easy Zucchini No Noodle Lasagna

Make this zucchini lasagna recipe for a delicious low-carb dinner that'll satisfy your Italian food craving. It's perfect in the summer with garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Appetizer

Cuisine American

Servings 8

Calories 570 kcal

Equipment

• Microwave Oven

Ingredients

  

For the Zucchini Layers:

• 3-4 medium zucchinis
• 1-2 tablespoons olive oil
• Salt and pepper to taste

For the Meat Sauce:

• 1 lb 450g ground beef (or ground turkey/sausage if preferred)
• 1 small onion finely chopped
• 3 cloves garlic minced
• 1 15 oz can tomato sauce (make sure it’s no sugar added)
• 1 6 oz can tomato paste
• 1/2 cup water
• 1 tablespoon Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Cheese Mixture:

• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 tablespoon chopped fresh parsley optional

Instructions

 

Prepare the Zucchini:

• Preheat your oven to 375°F (190°C).
• Slice the zucchinis lengthwise into thin strips (about 1/8 inch thick) to mimic lasagna noodles.3-
• Place the zucchini slices on paper towels, sprinkle with salt, and let them sit for about 10 minutes. This will help draw out excess moisture.
• Pat the zucchini slices dry with paper towels.
• Heat olive oil in a large skillet over medium heat and lightly fry the zucchini slices until they’re slightly golden and tender, about 1-2 minutes per side. Alternatively, you can roast them in the oven at 400°F (200°C) for about 15-20 minutes until they’re slightly dried out. Set aside.

Make the Meat Sauce:

• 1-In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
• 2-Add the chopped onion and garlic to the skillet and cook until the onion is translucent.
• 3-Stir in the tomato sauce, tomato paste, water, Italian seasoning, basil, oregano, salt, and pepper.
• 4-Simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens.

Prepare the Cheese Mixture:

• In a bowl, combine the ricotta cheese, shredded mozzarella, Parmesan cheese, egg, and parsley (if using). Mix well.

Assemble the Lasagna:

• Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
• Layer zucchini slices over the sauce.
• Spread a portion of the cheese mixture over the zucchini.
• Repeat the layers (meat sauce, zucchini, cheese mixture) until all ingredients are used, finishing with a layer of meat sauce.
• Sprinkle additional shredded mozzarella cheese on top, if desired.

Bake:

• Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
• Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
• Let the lasagna cool for about 10 minutes before serving to allow it to set.
• Enjoy your delicious and friendly zucchini lasagna!

Notes

Nutrition

Keyword Easy Zucchini No Noodle Lasagna