A healthy and delicious alternative to traditional lasagna using zucchini instead of pasta.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Italian
Diet:Low Calorie
Ingredients
Scale
2 large zucchinis, sliced lengthwise into thin strips
1 pound ground beef (or turkey)
1 small onion, diced
2 cloves garlic, minced
1 jar (24 ounces) marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Olive oil for cooking
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.
Add the ground beef (or turkey) to the skillet. Cook until browned, breaking it apart with a spoon. Drain any excess fat.
Stir in the marinara sauce, oregano, basil, salt, and pepper. Let it simmer for about 5 minutes, then remove from heat.
In a separate bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Mix well and season with a pinch of salt and pepper.
In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Layer half of the zucchini strips over the sauce.
Spread half of the ricotta mixture over the zucchini, followed by a layer of meat sauce. Repeat the layers, finishing with the remaining zucchini strips on top.
Sprinkle the remaining mozzarella and Parmesan cheese over the final layer of zucchini.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let the lasagna cool for about 10 minutes before slicing and serving.
Notes
For a vegetarian version, substitute the ground beef with sautéed mushrooms or lentils.
Add layers of spinach or other vegetables like bell peppers for extra nutrition and flavor.