Zucchini Lasagna

5 from 1 vote

Zucchini Lasagna is a gluten-free and low-carb option that satisfies your cravings without compromising on the flavors that you love.

Prep Time45

Cook Time50

Total Time1 35

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 446kcal

Author: Lisa Johnson

Ingredients

Zucchini layer

2 pounds zucchini 3 medium
olive oil brush on or spray
1 tablespoon kosher salt
.25 teaspoon black pepper

Meat layer

1 tablespoon olive oil
0.5 pound ground beef 90/10
0.5 pound Italian sausage mild, sweet, or spicy
2 teaspoons minced fresh garlic 2 large cloves
0.25 teaspoon black pepper

Ricotta layer

15 ounces ricotta cheese whole milk - at room temperature
2 large eggs
2 tablespoons chopped Italian parsley plus more to garnish
0.25 cup grated parmesan cheese plus more to garnish
black pepper to taste - about 1/8th teaspoon

To assemble

1.5 cups marinara sauce or 24 ounce jar
2.5 cups shredded mozzarella cheese 8 ounces

Instructions

Use a mandoline or a sharp knife to slice zucchini into lengthwise, thin slices. Aim for slices that are about 1/4 inch thick. Discard the ends. Uniform slices ensure even cooking and makes the lasagna layers more consistent.
For a non-watery zucchini lasagna, heat your outdoor grill to medium. Brush or spray zucchini noodles with olive oil and sprinkle with salt and pepper. Place on the grill and cook for 2-3 minutes per side, until lightly golden and still firm – you want them firm enough to flip with tongs, not a spatula.
Place grilled zucchini on a baking sheet lined with paper towels to soak up any excess moisture.
Preheat oven to 350°F (177°C)
Heat oil in a large skillet over medium-high heat. Add the meat, minced garlic, salt and pepper. Brown the meat while stirring and breaking it apart with a wooden turner or spoon until no longer pink, about 5-7 minutes. Drain off any excess fat and set aside.
Whisk together the ricotta, eggs, Italian parsley, and black pepper in a mixing bowl. Set aside.
Spread a 0.5-cup of sauce on the bottom of a 9×13 baking dish. Top with a single layer of zucchini strips, then half of the ricotta mixture, half of the meat mixture, half of marinara, half of the shredded mozzarella, and a light dusting of parmesan cheese.
Repeat the process, arranging the zucchini slices in the opposite direction, then the remaining ricotta mixture, meat mixture, marinara and mozzarella cheese.
Bake uncovered until the cheese is golden brown and bubbly, about 30 minutes. For added color, broil the lasagna for 1-2 minutes.
Remove from oven and allow lasagna to rest for 10 minutes before serving. Garnish with additional parmesan cheese, parsley, or red pepper flakes for some zing, if desired.

Notes

A stove-top grill pan can be used if you prefer to stay indoors.
Store cooled leftovers in the refrigerator, in an airtight container for 3-4 days. Reheat in the microwave before serving.
The ground meat can be prepared ahead of time and stored in the refrigerator in an airtight container. Bring to room temperature before using.
You can grill the zucchini noodles ahead of time and store in an airtight container with a sheet of paper towel between each layer to absorb excess liquid.
Substitute ground turkey or ground chicken for the ground meat.
Don’t like pork, use all ground beef.
Substitute fresh basil or your favorite fresh herbs for the Italian parsley
You can substitute crumbled tofu seasoned with herbs and spices for the meat.
Substitute additional vegetables like mushrooms, bell peppers, spinach, or eggplant.
Vegan ricotta and vegan cheeses can be substituted for a veggie lasagna without meat.

Nutrition