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
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!
