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Zucchini Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 14 reviews
  • Author: Lora
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Gluten Free

Description

This healthy and delicious zucchini lasagna recipe replaces traditional pasta with grilled or broiled zucchini slices, layered with a savory meat sauce, a cheesy spinach and cottage cheese mixture, and topped with mozzarella and Parmesan cheeses. It’s an ideal low-carb and gluten-free alternative that maintains all the comforting flavors of classic lasagna, perfect for family dinners or meal prepping.

Ingredients

Zucchini Layer

  • 3 medium/large zucchini (about 2 pounds)
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Meat Sauce

  • 1 tablespoon extra-virgin olive oil
  • 1 pound lean ground beef or ground bison
  • ½ teaspoon kosher salt
  • ½ teaspoon dried oregano
  • 3 cloves garlic (minced)
  • 1 (24-ounce) can prepared marinara-style pasta sauce (such as DeLallo or Rao's)

Cheese Mixture

  • 1 (16-ounce) container low-fat cottage cheese or part-skim ricotta cheese
  • 1 (10-ounce) package frozen chopped spinach (thawed and excess water squeezed out)
  • ¼ cup finely grated Parmesan cheese
  • 1 large egg

Topping

  • 1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone)
  • ¼ cup finely grated Parmesan cheese
  • ¼ cup thinly sliced fresh basil

Instructions

  1. Trim the Zucchini: Trim off the ends of the zucchini. There is no need to peel. Slice each zucchini lengthwise into ¼-inch-thick planks using a mandolin or knife; you should get about 6 to 8 slices per zucchini.
  2. Season the Zucchini: Place the zucchini slices on a rimmed baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss gently to coat the slices evenly.
  3. Cook the Zucchini - Grill or Broil Method: For grilling, preheat an outdoor grill or indoor grill pan to medium heat. Lightly coat the grill grates with canola oil. Grill zucchini slices for 2 to 3 minutes per side until tender and lightly browned. For broiling, position an oven rack about 5 inches from the top heat element and preheat the broiler. Lay zucchini slices in a single layer on two rimmed baking sheets without lining them. Broil each sheet for 5 to 8 minutes until lightly browned, then switch to the other sheet. After cooking, let the zucchini cool slightly, then gently pat dry to remove excess moisture. Preheat oven to 350°F.
  4. Cook the Meat Sauce: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef, ½ teaspoon kosher salt, and dried oregano. Cook the meat, breaking it apart, until browned and fully cooked, about 5 to 7 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
  5. Add Marinara Sauce: Remove the skillet from heat, then stir in the marinara-style pasta sauce until well combined.
  6. Prepare Cheese Mixture: In a large bowl, combine the cottage cheese, ¼ cup grated Parmesan, egg, remaining ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Mix well until smooth and uniform.
  7. Add Spinach: Stir in the thawed and squeezed-dry chopped spinach, breaking it up further with a fork to evenly distribute it throughout the cheese mixture.
  8. Assemble Lasagna - First Layer: Coat a 9x13-inch casserole dish with nonstick spray. Spread half of the meat sauce evenly on the bottom. Layer half of the cooked zucchini slices on top, overlapping slightly if necessary.
  9. Add Cheese Mixture: Spread all of the cheese and spinach mixture evenly over the zucchini layer.
  10. Assemble Lasagna - Second Layer: Top the cheese mixture with the remaining zucchini slices, then spread the remaining meat sauce on top.
  11. Add Cheese Topping: Sprinkle the casserole evenly with shredded mozzarella and the remaining ¼ cup grated Parmesan cheese.
  12. Bake: Bake the assembled zucchini lasagna in the preheated 350°F oven for 20 minutes, or until the cheese is melted, bubbly, and golden on top.
  13. Garnish and Rest: Remove from the oven and sprinkle fresh basil slices over the hot lasagna. Let it rest for 5 to 10 minutes before serving to allow it to set and cool slightly.

Notes

  • Using a mandolin for slicing zucchini ensures even thickness and consistent cooking.
  • Patting the cooked zucchini dry after grilling or broiling prevents excess moisture from making the lasagna watery.
  • You can substitute ground beef with ground turkey or ground bison for a leaner option.
  • Fresh basil adds a bright herbaceous note but can be omitted or replaced with dried basil if needed.
  • For a vegetarian version, omit the meat and increase the cheese and spinach amounts.
  • Make sure to squeeze out as much water as possible from the thawed spinach to avoid sogginess.
  • The lasagna is best served after resting; this helps it hold its shape when sliced.

Find it online: https://meallora.com/zucchini-lasagna-recipe/