Description
A light, low-carb take on classic lasagna using thin zucchini ribbons layered with savory tomato-meat sauce and creamy cheeses, perfect for weeknights or make-ahead dinners.
Ingredients
Scale
- 3 large zucchini, thinly sliced lengthwise
- 1 pound ground turkey or beef
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 cups crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Handful fresh basil, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and line a tray with paper towels for draining zucchini.
- Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cook until fragrant and translucent.
- Add ground turkey or beef to the skillet, breaking it up as it browns. Cook until no longer pink.
- Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Reduce heat and simmer for 8–10 minutes to meld flavors.
- Lay zucchini slices on paper towels, sprinkle lightly with salt, and let sit 10–15 minutes to draw out moisture. Pat slices dry with more paper towels.
- Spread a thin layer of the meat sauce on the bottom of the prepared dish.
- Arrange a single layer of zucchini slices over the sauce, followed by spoonfuls of ricotta, a sprinkle of mozzarella, and a light dusting of Parmesan. Repeat layers until ingredients are used, finishing with sauce and a generous sprinkle of Parmesan.
- Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly.
- Remove from oven and let rest 10–15 minutes to set. Garnish with chopped fresh basil and a light drizzle of olive oil before slicing and serving.
Notes
- Salt and drain zucchini thoroughly to prevent a watery casserole.
- Use a mandoline for even zucchini slices to ensure uniform cooking.
- Assemble the lasagna a day ahead and refrigerate, then bake when ready to serve.
- Freeze portions individually for quick future meals; thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg
Keywords: zucchini lasagna, low-carb lasagna, gluten-free lasagna, zucchini recipe, healthy lasagna