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Zucchini Lasagna

A delightful twist on the traditional lasagna, this zucchini lasagna is a hearty, low-carb dish that avoids the common problem of watery layers.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Serving Size 8 servings

Ingredients

Zucchini and Vegetables

  • 3-4 large large zucchini, thinly sliced Choose firm zucchini to avoid watery layers.
  • 1 teaspoon salt To draw out moisture from zucchini.

Meat Sauce

  • 1 lb ground beef, extra lean A lean version helps reduce fat content.
  • 3 1/2 cups tomato sauce Use your favorite brand or homemade.
  • 1 tablespoon Italian seasoning Enhances the flavor of the sauce.

Cheese Mixture

  • 1 1/2 cups ricotta cheese Can substitute with cottage cheese if needed.
  • 1 cup shredded cheese (cheddar or tasty) Choose according to taste.
  • 10 oz frozen spinach, thawed and squeezed dry Adds healthy greens to the dish.
  • 1 large egg To bind the cheese mixture.
  • 2 1/2 cups mozzarella cheese For a melty top layer.

Other Ingredients

  • 1 tablespoon olive oil For cooking the ground beef.

Instructions

Preparation

  • Preheat the oven to 180C/350F.
  • Grease a 9 x 13-inch baking dish and set it aside.
  • Thinly slice the zucchini into 1/8th inch thick pieces and sprinkle them with salt to draw out moisture. After 15 minutes, pat dry with a towel.

Cooking the Meat

  • In a non-stick pan, heat olive oil over medium heat. Add the ground beef and cook until no longer pink.
  • Stir in the tomato sauce and Italian seasoning, continuing to cook for an additional 5 minutes.

Mixing the Cheese

  • In a bowl, whisk together ricotta, shredded cheese, spinach, and egg until well combined.

Assembling

  • Spread half a cup of meat sauce in the baking dish. Add a layer of zucchini, followed by ½ cup of the ricotta mixture and ½ cup of mozzarella cheese.
  • Repeat the layering process until all ingredients have been used, finishing with mozzarella on top.

Baking

  • Cover the dish with foil and bake for 50 minutes, removing the foil after 30 minutes.
  • Allow it to rest for 10 minutes before serving.

Notes

For serving, slice into square portions and sprinkle with fresh herbs like basil or parsley. Pair with a fresh salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage.