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Zucchini Lasagna

A slice of zucchini lasagna with rich meat sauce and melted cheese on a plate.
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A low-carb, keto-friendly lasagna made with zucchini noodles. This recipe focuses on preventing a watery result and achieving firm, cheesy layers, perfect for a healthy comfort food meal.

Ingredients

Scale
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 2 medium zucchini, thinly sliced lengthwise
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, cook the ground beef with the onion until browned. Drain off any excess fat. Stir in the garlic, crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 15 minutes.
  3. While the sauce simmers, prepare the zucchini. Lay the zucchini slices on paper towels and sprinkle with salt. Let them sit for 10 minutes to draw out moisture, then pat them dry with more paper towels.
  4. In a medium bowl, mix together the ricotta cheese, egg, and Parmesan cheese.
  5. Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish.
  6. Arrange a layer of zucchini slices over the sauce, overlapping them slightly.
  7. Spread half of the ricotta mixture over the zucchini.
  8. Top with about one-third of the remaining meat sauce.
  9. Sprinkle with one-third of the mozzarella cheese.
  10. Repeat the layers: zucchini, ricotta mixture, meat sauce, and mozzarella cheese.
  11. Finish with a final layer of zucchini, the remaining meat sauce, and the remaining mozzarella cheese.
  12. Cover the dish with foil.
  13. Bake for 30 minutes.
  14. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly.
  15. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • Salting the zucchini and patting it dry is crucial to prevent a watery lasagna.
  • Allowing the lasagna to rest before cutting helps the layers set, making it easier to slice.
  • For a gluten-free option, ensure all your sauce ingredients are gluten-free.
  • This recipe is excellent for meal prep and can be reheated.

Nutrition

Find it online: https://gourmetgaze.com/zucchini-lasagna-keto-not-watery/