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Zucchini Lasagna Recipe

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Zucchini Lasagna is a delicious, low-carb alternative to traditional lasagna. This recipe features zucchini, ground beef, ricotta cheese, and marinara sauce, seasoned with Italian herbs and nutmeg. Perfect for a healthy, hearty meal.

Ingredients

Scale
  • 2 pounds zucchini (about 4-5 medium-sized)
  • 1 ½ teaspoons salt, divided
  • 1 tablespoon oil (avocado or olive)
  • 1 cup sweet onion, finely diced
  • 3 cloves garlic, finely minced
  • 1 pound 90/10 ground beef
  • 1 (16-ounce) jar marinara sauce
  • 1 pinch nutmeg
  • 1 (16-ounce) container whole milk ricotta cheese
  • 1 large egg, whisked
  • 2 teaspoons Italian seasoning
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • Fresh parsley and basil, chopped

Instructions

  • Preheat oven and prepare zucchini slices by salting them and allowing them to drain.
  • Sauté onion and garlic in oil, then cook ground beef until browned.
  • Add marinara sauce and a pinch of nutmeg to the beef mixture.
  • Mix ricotta cheese, egg, Italian seasoning, Parmesan, and black pepper.
  • Layer zucchini slices, meat sauce, and ricotta mixture in a baking dish.
  • Top with shredded mozzarella cheese and bake until golden and bubbly.
  • Garnish with fresh parsley and basil before serving.

Notes

  • Zucchini should be salted and drained to prevent excess moisture in the lasagna.
  • Substitute ground turkey or chicken for beef for a leaner version.

Nutrition

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