Description
Indulge in a healthier twist on classic lasagna with this flavorful zucchini noodle version. Layers of zucchini, savory meat sauce, creamy ricotta, and gooey cheese come together for a satisfying meal that’s low-carb and gluten-free.
Ingredients
Scale
Zucchini Noodles:
- 3 medium zucchinis, sliced lengthwise into thin strips
Meat Sauce:
- 1 tablespoon olive oil
- 1 pound ground turkey or beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- salt and black pepper to taste
Cheese layers:
- 1½ cups ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Garnish:
- chopped fresh basil for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare zucchini: Lay zucchini slices on paper towels, sprinkle with salt, let sit, then pat dry.
- Make meat sauce: Sauté onion and garlic, add meat, marinara, seasoning, salt, and pepper. Simmer.
- Prepare ricotta mixture: Mix ricotta cheese with egg.
- Layer lasagna: In a baking dish, layer meat sauce, zucchini, ricotta mixture, and cheeses, repeating layers. Top with mozzarella and Parmesan.
- Bake: Bake uncovered for 35–40 minutes until golden and bubbly.
- Rest and serve: Let it rest for 10–15 minutes before slicing. Garnish with basil if desired.
Notes
- For less watery lasagna, grill or bake zucchini briefly before layering.
- Swap ricotta for cottage cheese if preferred.
- Great for meal prep and reheats well.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 6g
- Sodium: 530mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg
