This zucchini lasagna is a vibrant, lower-carb alternative to traditional pasta lasagna, perfect for those seeking a healthier comfort food option. Thin slices of fresh zucchini replace heavy noodles, creating a delicate yet sturdy base for rich layers of homemade beef ragù and creamy cheeses. The sauce is deeply flavorful, simmered with red wine, herbs, and mushrooms for an earthy complexity. Topped with a blend of mozzarella, ricotta, and parmesan, it bakes into a golden, bubbly masterpiece. ItâÂÂs an excellent choice for weeknight dinners or potlucks, offering a satisfying meal that feels indulgent without being overly heavy. Serve with a simple green salad for a complete Italian-inspired feast.
Zucchini Lasagne
Description
This zucchini lasagna is a vibrant, lower-carb alternative to traditional pasta lasagna, perfect for those seeking a healthier comfort food option. Thin slices of fresh zucchini replace heavy noodles, creating a delicate yet sturdy base for rich layers of homemade beef rag&# 195;¹ and creamy cheeses. The sauce is deeply flavorful, simmered with red wine, herbs, and mushrooms for an earthy complexity. Topped with a blend of mozzarella, ricotta, and parmesan, it bakes into a golden, bubbly masterpiece. ItâÂÂs an excellent choice for weeknight dinners or potlucks, offering a satisfying meal that feels indulgent without being overly heavy. Serve with a simple green salad for a complete Italian-inspired feast.Ingredients
Directions
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Slice zucchini lengthwise into 1/4-inch thick strips.
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Heat 1 tablespoon olive oil in a large skillet over medium heat. Add garlic and onion, cooking until tender but not browned.
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Add ground beef to the skillet, breaking it up with a spoon, and cook until browned and crumbly.
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Stir in tomatoes, tomato paste, mushrooms, wine, oregano, thyme, basil, salt, and pepper.
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Simmer the sauce uncovered for 1-1/2 hours, stirring occasionally, until thickened.
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Arrange half of the zucchini strips in the bottom of the prepared casserole dish.
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Top with half of the mozzarella slices and half of the ricotta cheese.
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Spoon half of the meat sauce over the cheese layer.
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Repeat the layers with remaining zucchini, cheeses, and sauce.
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Sprinkle the top generously with grated Parmesan cheese.
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Bake for 40 minutes, or until the cheese is bubbly and golden.
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Let stand for 10 minutes before serving to allow layers to set.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 519.4kcal
- % Daily Value *
- Total Fat 18.0g28%
- Saturated Fat 4.8g24%
- Cholesterol 44.3mg15%
- Sodium 1036.2mg44%
- Total Carbohydrate 61.2g21%
- Dietary Fiber 11.8g48%
- Sugars 24.1g
- Protein 30.3g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To prevent a watery lasagna, you can salt the zucchini slices and let them sit for 15 minutes before assembling, then pat dry with paper towels.
For a vegetarian version, omit the ground beef and add extra mushrooms or lentils to the sauce.
This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking from cold.
Leftovers store well in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 350ðF oven.
Feel free to substitute part of the mozzarella with provolone or fontina for a different flavor profile.
