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Zucchini Lasagna

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A healthier twist on the classic lasagna using tender zucchini slices instead of pasta, layered with rich meat sauce and creamy cheeses.

Ingredients

Scale
  • 3 medium zucchinis, sliced lengthwise
  • 1 pound ground beef or turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups marinara sauce
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Sauté the ground beef or turkey with the diced onion and minced garlic in a skillet. Drain any excess fat.
  3. Stir in the marinara sauce, Italian seasoning, salt, and pepper, and let it simmer for a few minutes.
  4. Spread a thin layer of the meat sauce in the bottom of a baking dish.
  5. Layer with zucchini slices, followed by ricotta cheese, and a generous helping of mozzarella cheese.
  6. Continue to repeat the layers until all ingredients are used, finishing with a layer of meat sauce and topping it with Parmesan cheese.
  7. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, until bubbly and golden.
  8. Let cool for 10 minutes before serving.

Notes

For firmer zucchini, salt the slices to draw out moisture and pat dry before layering. Feel free to add additional vegetables like spinach or substitutes for cheese as desired.

Nutrition

Find it online: https://www.lunarecipez.com/zucchini-lasagna-2/

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