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Zucchini lasagna is an ideal low-carb dinner to satisfy your Italian food craving. It’s perfect in the summer with garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won’t even miss the noodles in this one!
This zucchini lasagna recipe might be low in carbs, but it?s high in flavor!
Zucchini Lasagna Ingredients
These are the basic ingredients you?ll need to make this zucchini lasagna recipe at home:?
- Zucchini: Of course, you?ll need zucchini! Two large zucchini should make enough for eight servings.?
- Seasonings: This zucchini lasagna is seasoned with salt, pepper, fresh basil, fresh oregano, and fresh parsley.?
- Beef: This recipe calls for ground beef, but you can use ground turkey for a lighter take.?
- Fresh produce: Aside from the zucchini, you?ll also need a green bell pepper, an onion, and mushrooms from the produce aisle.?
- Frozen spinach: Frozen spinach is a convenient, colorful, and nutrient-rich ingredient.?
- Tomato products: A combination tomato paste and tomato sauce.?
- Wine: Red wine enhances the overall flavor.?
- Cheese: You?ll need low-fat ricotta cheese, mozzarella cheese, and Parmesan cheese.?
- Egg: An egg adds moisture and helps bind the ricotta mixture together, preventing runniness.?
How to Make Zucchini Lasagna
You?ll find the full, step-by-step recipe below — but here?s a brief overview of what you can expect when you make homemade zucchini lasagna at home:?
- Slice, salt, and drain the zucchini.?
- Make the meat sauce.?
- Make the tomato sauce.?
- Make the ricotta mixture.?
- Assemble the zucchini lasagna according to the detailed instructions in the recipe.?
- Bake according to the recipe.?
Tip from recipe creator Jill Welch: ?The lasagna can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen the baking time.?
What to Serve With Zucchini Lasagna
If you?re looking for zucchini lasagna serving ideas, your search ends here. Check out our collection of 12 Easy Side Dishes for Lasagna for delicious inspiration. These are a few of the recipes you’ll find:
How to Store Zucchini Lasagna
Allow the leftover zucchini lasagna to cool, then cover it tightly with storage wrap or aluminum foil. Store it in the refrigerator for up to five days. Reheat in the oven.?
Can You Freeze Zucchini Lasagna?
Yes, but it?s best to freeze the zucchini lasagna before it?s baked: Assemble the lasagna, cover it tightly with storage wrap and foil, and freeze it for up to three months. Thaw in the refrigerator, then bake according to the recipe.?
Cookdap Community Tips and Praise
?This recipe is delicious,? raves Ginny. ?It is packed with fresh vegetables and easy to ensemble. There are no carbs, yet it is filling and satisfying.?
?This is one of my all-time favorite recipes that I've been making for quite some time,? says one Cookdap community member. ?I love pasta and really don't miss it in this recipe. It has amazing flavor and, although it takes some time to put together (don't skip sweating the zucchini!), I don't mind at all.?
Ingredients
- 2 large zucchini
- 1 tablespoon salt
- 1 pound ground beef
- 1 ½ teaspoons ground black pepper
- 1 small green bell pepper, diced
- 1 onion, diced
- 1 (16 ounce) can tomato sauce
- 1 cup tomato paste
- ¼ cup red wine
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 3 tablespoons hot water, or as needed
- 1 (15 ounce) container low-fat ricotta cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1 (16 ounce) package frozen chopped spinach, thawed and drained
- 1 pound fresh mushrooms, sliced
- 8 ounces shredded mozzarella cheese
- 8 ounces grated Parmesan cheese
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease a deep 9×13-inch baking pan.
Step 2
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
Step 3
To prepare the meat sauce, cook ground beef and black pepper in a large skillet over medium-high heat, stirring, for 5 minutes. Add green pepper and onion; cook and stir until meat is no longer pink.
Step 4
Stir in tomato sauce, tomato paste, wine, basil, and oregano; add a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
Step 5
Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined.
Step 6
To assemble lasagna, spread 1/2 of the meat sauce over the bottom of the prepared pan. Layer with 1/2 of the zucchini slices, 1/2 of the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 of the mozzarella cheese. Repeat by layering in the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan evenly over the top; cover with foil.
Step 7
Bake in the preheated oven for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes.
Step 8
Let lasagna stand 5 minutes before serving.
Tips
The lasagna can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen the baking time.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 494 | |
| % Daily Value * | |
| Total Fat27g | 35% |
| Saturated Fat14g | 71% |
| Cholesterol118mg | 39% |
| Sodium2200mg | 96% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber6g | 21% |
| Total Sugars11g | |
| Protein41g | |
| Vitamin C39mg | 197% |
| Calcium806mg | 62% |
| Iron5mg | 28% |
| Potassium1418mg | 30% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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