Description
This Zucchini Noodle Lasagna is a healthy and low-carb twist on traditional lasagna, replacing pasta with thinly sliced zucchini strips. Packed with layers of ricotta and mozzarella cheese, savory marinara sauce, and optional ground meat, this dish is perfect for anyone looking to enjoy classic comfort food with a lighter, gluten-free option. Baked until bubbly and golden, it’s a delicious and satisfying meal for the whole family.
Ingredients
Scale
Vegetables
- 4 medium zucchinis, sliced into thin strips (using a mandoline or vegetable peeler)
Meat (optional)
- 1 lb ground beef or turkey
Sauces and Cheese
- 1 jar (24 oz) marinara sauce
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Other Ingredients
- 1 egg
- 2 tbsp fresh basil, chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the lasagna.
- Prepare Zucchini Noodles: Slice the zucchinis into thin strips using a mandoline or vegetable peeler. Lay the strips on paper towels, sprinkle with salt, and let them sit for 10-15 minutes to draw out excess moisture. Gently blot with paper towels to remove the water, preventing a watery lasagna.
- Cook Meat (Optional): Heat olive oil in a skillet over medium heat. Add ground beef or turkey, cook until browned while breaking it apart. Drain excess fat, then stir in the marinara sauce. Set aside.
- Mix Cheese Filling: In a bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, egg, garlic powder, onion powder, fresh basil, salt, and pepper. Mix until smooth and well combined.
- Start Layering: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- First Layer: Arrange zucchini strips over the sauce as noodles. Top with a portion of the ricotta mixture, followed by meat sauce (if using), and sprinkle with mozzarella cheese.
- Repeat Layers: Continue layering zucchini, ricotta mixture, meat sauce, and mozzarella until all ingredients are used, finishing with a generous mozzarella layer on top.
- Bake Covered: Cover the dish with foil and bake for 25 minutes. This ensures the lasagna cooks evenly and stays moist.
- Finish Baking: Remove foil and bake for an additional 10-15 minutes, until cheese is golden and bubbly, signaling it’s perfectly cooked.
- Rest and Serve: Let the lasagna cool for 5-10 minutes before slicing to allow it to set. Garnish with fresh basil if desired and serve warm.
Notes
- Salting and resting the zucchini noodles helps remove excess water to prevent a soggy lasagna.
- You can skip the meat for a vegetarian version without sacrificing flavor.
- Allowing the lasagna to rest after baking improves slicing and presentation.
- Use fresh basil for a more vibrant flavor or substitute with dried if unavailable.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
