Description
You can enjoy comforting Italian flavors without the heavy carbs! This recipe shows you the best way to make zucchini lasagna so it stays firm and never watery. It is a fantastic, healthy lasagna dinner perfect for weeknights.
Ingredients
Scale
- 3 large zucchini
- 1 tablespoon salt
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups marinara sauce (low sugar preferred)
- 1 teaspoon Italian seasoning
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Prepare the zucchini: Slice the zucchini lengthwise into thin sheets, about 1/8 inch thick. You can use a mandoline for consistency.
- Remove moisture: Lay the zucchini slices on paper towels. Sprinkle both sides generously with salt. Let them sit for 30 minutes to draw out excess water. Pat the slices completely dry with fresh paper towels. This step is key to avoiding watery lasagna.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook the meat sauce: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add ground beef and cook until browned. Drain any excess fat.
- Stir in minced garlic, marinara sauce, and Italian seasoning. Simmer for 10 minutes. Season with salt and pepper.
- Prepare the cheese filling: In a medium bowl, mix the ricotta cheese, egg, and Parmesan cheese. Season lightly with salt and pepper.
- Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
- Arrange a layer of dried zucchini slices over the sauce, overlapping slightly.
- Spread half of the ricotta mixture evenly over the zucchini layer.
- Top the ricotta with one-third of the mozzarella cheese and then one-third of the remaining meat sauce.
- Repeat the layers: Add another layer of zucchini, the remaining ricotta mixture, and another third of the mozzarella and meat sauce.
- Finish the layers: Place the final layer of zucchini slices, top with the remaining meat sauce, and sprinkle with the remaining mozzarella cheese.
- Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and lightly browned.
- Rest: Let the keto zucchini lasagna rest for at least 15 minutes before slicing and serving. This helps the layers set.
Notes
- For an even firmer texture, you can lightly grill or bake the zucchini slices for 5 minutes before assembling the dish.
- If you want Zucchini Lasagna Rolls instead, use whole zucchini slices and roll them around the ricotta mixture before layering them in the dish with the meat sauce.
- This recipe works well as a make ahead zucchini lasagna; assemble it completely, cover, and refrigerate for up to 24 hours before baking. Add 10 minutes to the covered baking time if baking straight from the fridge.
- Prep Time: 25 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 7
- Sodium: 550
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 3
- Protein: 28
- Cholesterol: 75