If you are looking for a healthy, lor carb dinner, look no further because I have you covered with this Zucchini Lasagna Recipe. It is filling and feels like you’re eating actual Lasagna! The best of both worlds. For this recipe I used ground beef in my homemade marinara sauce, but you can use a canned marinara and forgo the beef if you want to make it vegetarian. I love using zucchini as a noodle replacement, the texture is really close and it is filling. If you loved this Zucchini Lasagna recipe don’t forget to leave me a comment and let me know what you thought of it. Also, don’t forget to follow my Pinterest so you have an easy spot to save all the recipes you enjoy! I also have a video on my youtube and instagram if that is an easier way for you to learn! Now for what you will need for this recipe.
What you may need:
-Large Mixing Bowel
-Potato Peeler or Mandoline (If you have a mandoline use that, I wish I had one!)
-Cheese Grater
-Large Rectangular Baking Dish
Ingredients:
-Zucchini
-Ricotta Cheese Full Fat
-Parmesan Cheese
-Marinara or Red Sauce
-Lean Ground Beef
-Mozzarella Cheese
-Eggs
-Fresh Italian Parsley
-Oregano Dried
Method:
The first thing you are going to do is mix your Ricotta cheese mix. In a large mixing bowl add Ricotta cheese, parmesan, oregano, fresh parsley and the eggs. Mix well but don’t make it too watery.
Now you are going to wash your zucchini and grab your potato peeler or mandoline.
We are going to start slicing good strips of zucchini and set them aside until you’ve done all the zucchini.
Now would be a good time to cook your beef with onions and mix the marinara sauce with it so your red sauce is ready. How I would do this is:
I would do 2 tbsp of olive oil and add chopped onion and garlic. Let the onions get soft then add your ground beef. Cook well and then add your marinara sauce. Bring to a boil and then stop and set aside for this recipe.
Grab your large rectangular baking dish. Now you are going to go layer by layer till all your ingredients are done. First Layer Zucchini:
Next layer, Red Sauce:
Next layer, Cheese Mix:
Repeat these steps until you’re left with the a layer of zucchini at the top. Don’t forget to preheat your oven to 425F.
Now you are going to add your mozzarella cheese and parmesan. Place a sheet on foil on top. And bake for 35 minutes then 25 minutes with the foil off. Then I like to broil it for 5 minutes.
Now you are ready to serve this to your family and friends.
If you enjoyed this you may also like:
Tomates Farcies – A French dish that includes stuffed tomatoes.
Roasted Garlic – Whole garlic, its so good.
Leek & Ginger Soup – This recipe also have zucchini and is nutrient dense.
Zucchini Lasagna
Course: RecipesCuisine: Italian6
servings30
minutes50
minutes300
kcalIngredients
4-6 Zucchinis depending on their size
- For the cheese mix
16oz full fat Ricotta cheese
2 eggs
1/2 cup shredded Parmesan cheese
2 tbsp fresh chopped Italian parsley
- For the red sauce
made my marinara from scratch, but if you’re using a store bought, use 1 jar of can marinara sauce (quality please)
2 tbsp olive oil
5 cloves garlic
1 large yellow or red onion
1 lb ground beef lean
2 tbsp fresh chopped basil
2 tbsp tomato paste
Directions
- In a large pot or Dutch oven, add your olive oil, onion and garlic. Sauté until onions are soft.
- Add your ground beef and cook until it is about 80-90% done.
- Add the red sauce and tomato paste.
- Once the sauce is done cooking add the fresh basil.
- Mix all of your cheese ingredients and set aside.
- Pre-heat oven to 425 F.
- Wash your zucchinis, take a potato peeler or mandaline (I wish I had a mandaline) and make nice strips out of the zucchini as shown in the video (IG or Youtube).
- In a large rectangular baking dish add layer by layer until you run out of ingredients.
- Zucchini-Red sauce-Cheese mix till you hit the last layer.
- When that happens, you now add you mozzarella and parmesan.
- Foil the top of your lasagna and bake for 35 minutes.
- Remove foil and bake for another 25. Then I like to broil it for 5 minutes at the end.