Zucchini Noodle Lasagna

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This light and delicious twist on traditional lasagna replaces pasta noodles with thin slices of zucchini. It’s packed with flavor, protein, and nutrients, making it a perfect low-carb meal option.

Ingredients

For the Zucchini Noodles:

  • 3 large zucchinis (sliced lengthwise into thin strips)
  • 1 teaspoon salt (to draw out moisture)

For the Meat Sauce:

  • 1 pound ground beef or Italian sausage
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 1 can (28 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

For the Ricotta Layer:

  • 1 cup ricotta cheese (or cottage cheese for a lighter option)
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup fresh parsley (chopped)

For Assembly:

  • 2 cups shredded mozzarella cheese
  • Fresh basil leaves for garnish (optional)

Instructions

1. Prepare the Zucchini Noodles

  1. Slice the zucchinis lengthwise into thin strips using a mandoline slicer or a sharp knife.
  2. Lay the slices on a paper towel-lined baking sheet and sprinkle with salt. Let them sit for 15–20 minutes to draw out excess moisture.
  3. Pat the zucchini slices dry with additional paper towels.

2. Make the Meat Sauce

  1. Heat a large skillet over medium heat. Add the ground beef or sausage and cook until browned. Drain excess fat if necessary.
  2. Add the onion and garlic, cooking until softened, about 5 minutes.
  3. Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Simmer the sauce for 15–20 minutes, stirring occasionally.

3. Prepare the Ricotta Mixture

  1. In a bowl, mix the ricotta cheese, Parmesan cheese, egg, and parsley until well combined.

4. Assemble the Lasagna

  1. Preheat your oven to 375°F (190°C).
  2. Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish.
  3. Layer zucchini slices over the sauce, followed by a layer of the ricotta mixture, then a layer of shredded mozzarella.
  4. Repeat the layers (sauce, zucchini, ricotta, mozzarella) until all ingredients are used, ending with mozzarella on top.

5. Bake the Lasagna

  1. Cover the dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is golden and bubbly.

6. Rest and Serve

  1. Let the lasagna cool for 10 minutes before slicing to allow it to set.
  2. Garnish with fresh basil if desired and serve warm.

Tips for Success

  • If you have extra time, lightly grill or bake the zucchini slices beforehand to remove even more moisture.
  • Add spinach or sautéed mushrooms to the ricotta mixture for extra veggies.
  • Make it vegetarian by substituting the meat with lentils or plant-based ground meat.

Enjoy this wholesome and flavorful Zucchini Noodle Lasagna! 🍆🍅🧀

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