How To Make Zucchini Lasagna
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Zucchini lasagna is a delicious, healthy twist on traditional lasagna. Instead of carb-heavy pasta noodles, this dish uses thin slices of zucchini to create the layers. It’s perfect for those looking to cut carbs, follow a gluten-free diet, or simply incorporate more vegetables into their meals. Made with fresh, organic ingredients, zucchini lasagna is hearty, flavorful, and satisfying—without the guilt.
Why Zucchini?
Zucchini is a versatile vegetable that’s low in calories and high in nutrients. It’s packed with vitamin C, potassium, and antioxidants. When sliced thin and baked, it takes on a tender texture that mimics pasta surprisingly well. It also absorbs the flavors of sauces and seasonings, making it an ideal alternative in lasagna.
Ingredients (Serves 4-6)
- 3-4 medium organic zucchinis
- 1 pound ground turkey or grass-fed beef (optional for a meat version)
- 1 jar organic marinara sauce (about 24 oz)
- 1 cup ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
Step 1: Prepare the Zucchini
Wash and dry the zucchinis. Slice them lengthwise into thin strips using a mandoline slicer or a sharp knife. You want the slices to be about 1/8-inch thick. Lay the slices out on a baking sheet or clean towel, and sprinkle them lightly with salt. Let them sit for about 15-20 minutes to draw out excess moisture. Then pat them dry with paper towels.
Step 2: Cook the Meat (Optional)
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add ground meat and cook until browned. Drain any excess fat, then stir in the marinara sauce. Let it simmer for 10 minutes.
Step 3: Mix the Ricotta Layer
In a bowl, mix ricotta cheese with the egg, a pinch of salt, and pepper. This will help create a creamy layer that binds the lasagna together.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of sauce on the bottom. Add a layer of zucchini slices, slightly overlapping. Spread half of the ricotta mixture over the zucchini, followed by a layer of meat sauce and a sprinkle of mozzarella. Repeat the layers—zucchini, ricotta, meat sauce, and mozzarella—until all ingredients are used, finishing with a layer of sauce, mozzarella, and a sprinkle of Parmesan.
Step 5: Bake
Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly. Let the lasagna rest for 10-15 minutes before slicing. This helps the layers set and makes it easier to serve.
Step 6: Garnish and Serve
Top with fresh basil or parsley for added color and flavor. Serve warm with a simple side salad or steamed veggies for a complete, balanced meal.
Final Thoughts
Zucchini lasagna is a wholesome, satisfying dish that doesn’t sacrifice flavor for health. Whether you’re trying to eat clean, go gluten-free, or just love experimenting in the kitchen, this recipe is a must-try. With organic ingredients and bold, Italian-inspired flavors, it’s a meal you’ll want to make again and again. Bon appétit!
