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Zucchini Lasagna Bake Recipe

Zucchini Lasagna Bake Recipe
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★★★★★

4.9 from 16 reviews

A delicious and hearty Zucchini Lasagna Bake that replaces traditional pasta with thinly sliced zucchini, making it a low-carb and nutritious twist on the classic comfort food. Layers of seasoned ground beef, rich marinara sauce, creamy ricotta, and melted mozzarella cheese combine to create a satisfying meal perfect for a family dinner or meal prep.

Ingredients

Scale

Meat Sauce

  • 1.5 pounds lean ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 24 ounces marinara sauce
  • 1 teaspoon salt, plus extra for zucchini
  • 1/2 teaspoon black pepper

Vegetables

  • 3 medium zucchini

Cheese Mixture

  • 15 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 2 cups shredded mozzarella cheese, divided

Garnish

  • Fresh basil leaves

Instructions

  1. Prepare Zucchini (The Water-Stopping Trick): Thinly slice the zucchini lengthwise into 1/4 inch thick strips. Lay the slices in a single layer on paper towels and sprinkle generously with salt. Let them sit for 30 minutes to draw out excess moisture. Afterward, blot the zucchini slices thoroughly with more paper towels to remove any surface moisture, which is essential to prevent a watery bake.
  2. Make Meat Sauce: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant. Add the ground beef, breaking it apart with a spoon, and cook thoroughly until browned. Drain any excess grease. Stir in marinara sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper, then simmer for 10 minutes to allow flavors to meld.
  3. Prepare Cheese Mixture: In a medium bowl, combine the ricotta cheese with 1/4 cup of the grated Parmesan cheese. Mix well to combine the cheeses evenly.
  4. Assemble Lasagna: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread about 1/2 cup of the meat sauce on the bottom. Layer half of the prepared zucchini slices over the sauce. Dollop half of the ricotta cheese mixture evenly on top, then sprinkle with 1 cup of shredded mozzarella cheese. Repeat this layering with the remaining meat sauce, zucchini, ricotta mixture, and mozzarella. Finish with a final layer of zucchini slices, the remaining meat sauce, and sprinkle with the remaining 1/4 cup Parmesan cheese.
  5. Bake: Cover the baking dish loosely with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 to 20 minutes, until the top is golden brown and bubbly.
  6. Rest and Serve: Let the lasagna rest for 10 to 15 minutes before slicing to help it set and ensure clean servings. Garnish with fresh basil leaves before serving.

Notes

  • Salting the zucchini is crucial to draw out moisture and keep your lasagna from becoming watery.
  • You can substitute ground turkey or chicken for a leaner protein option if preferred.
  • If you like a spicier dish, add crushed red pepper flakes to the meat sauce.
  • For a vegetarian version, omit the ground beef and add layers of sautéed mushrooms and spinach.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.

Nutrition

Keywords: Zucchini lasagna, low carb lasagna, vegetable lasagna, healthy lasagna bake, Italian casserole

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