Description
A simple, low-carb lasagna recipe using thinly sliced zucchini instead of pasta. This method focuses on removing excess moisture for a firm, cheesy bake.
Ingredients
Scale
- 3 large zucchini
- 1 teaspoon salt (for drawing out water)
- 1 tablespoon olive oil
- 1 pound ground turkey or beef (optional)
- 1 (15 ounce) container ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon black pepper
- 2 cups marinara sauce (low sugar preferred)
- 2 cups shredded mozzarella cheese
Instructions
- Prepare the zucchini: Slice the zucchini lengthwise into thin, uniform planks, about 1/8 inch thick. Lay the slices on paper towels, sprinkle evenly with 1 teaspoon of salt, and let them sit for 30 minutes to draw out moisture. Blot the slices thoroughly with fresh paper towels until dry.
- Pre-bake the zucchini: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Arrange the dried zucchini slices on baking sheets lined with parchment paper. Bake for 10 to 12 minutes until slightly softened but not browned. Remove and set aside.
- Prepare the filling: If using meat, brown the ground turkey or beef in a skillet until cooked through. Drain any excess fat. In a bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, and black pepper. Mix well.
- Assemble the lasagna: Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange a layer of the pre-baked zucchini slices over the sauce, overlapping slightly.
- Add layers: Spread half of the ricotta mixture evenly over the zucchini. Top with half of the cooked meat (if using), followed by one-third of the mozzarella cheese and one-third of the remaining marinara sauce.
- Repeat the layers: Add another layer of zucchini, the remaining ricotta mixture, the remaining meat, another third of the mozzarella, and half of the remaining sauce. Finish with a final layer of zucchini, the last of the sauce, and the remaining mozzarella cheese on top.
- Bake: Cover the dish loosely with aluminum foil. Bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the cheese is bubbly and lightly browned.
- Rest: Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This helps the structure set.
Notes
- Salting and pre-baking the zucchini are necessary steps to prevent a watery final dish. Do not skip them.
- For a vegetarian version, replace the meat with sautéed mushrooms or spinach mixed into the ricotta layer.
- You can prepare this dish up to the baking stage a day ahead and store it covered in the refrigerator.
- Prep Time: 45 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8
- Sodium: 550
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
- Cholesterol: 65