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zucchini lasagna

zucchini lasagna

This zucchini lasagna is a healthy and delicious alternative to traditional lasagna. By using zucchini slices instead of noodles, we create a lighter version that is still packed with flavor. Perfect for a satisfying meal without the guilt!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 220 kcal

Equipment

  • 1 oven
  • 1 baking dish (9x13 inches)
  • 1 large skillet
  • 1 cooking spoon
  • 1 spoon for scooping
  • 1 cutting board
  • 1 paper towels
  • 1 cooking spray or olive oil

Ingredients
  

  • 4 medium zucchini About 800 grams.
  • 1 pound ground turkey or beef 450 grams.
  • 2 cups marinara sauce 480 ml.
  • 1 cup ricotta cheese 240 grams.
  • 1 cup shredded mozzarella cheese 100 grams.
  • ½ cup grated Parmesan cheese 50 grams.
  • 1 large egg
  • 2 cloves garlic Minced.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper To taste.
  • olive oil or cooking spray For greasing.

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the zucchini lengthwise into thin strips using a knife. Sprinkle with salt and place on paper towels to drain excess moisture for about 10 minutes.
  • In a large skillet over medium heat, add a drizzle of olive oil. Sauté the minced garlic until fragrant (about 1 minute).
  • Add the ground turkey or beef and cook until browned, breaking it apart with a spoon. Season with salt, pepper, oregano, and basil. Stir in the marinara sauce and let simmer for about 5 minutes.
  • In a bowl, mix together the ricotta cheese, egg, and half of the grated Parmesan cheese. Season with salt and pepper.
  • Grease the baking dish with olive oil or cooking spray. Begin layering: first, add a layer of the meat sauce, followed by a layer of zucchini slices, and then a layer of the ricotta mixture. Repeat the layers until all ingredients are used, finishing with the zucchini layer on top.
  • Top the final layer with the remaining marinara sauce, mozzarella cheese, and the rest of the Parmesan cheese.
  • Cover the baking dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
  • Let the lasagna rest for about 10 minutes before slicing and serving.

Notes

You can add vegetables like spinach or mushrooms for added nutrition and flavor.
Be sure to slice the zucchini thinly to ensure even cooking.
Leftovers can be stored in the refrigerator for up to 3 days, and they reheat well.