Description
A delicious, low-carb twist on classic Italian lasagna, using thinly sliced zucchini in place of pasta noodles for a healthier, gluten-free meal packed with vegetables and lean protein.
Ingredients
- 4 large zucchini, sliced lengthwise into 1/8-inch thick slices
- 1 lb ground turkey or lean beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp Italian seasoning
- Salt and pepper to taste
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the ground turkey/beef with diced onion and garlic until browned, about 5-7 minutes. Drain excess fat.
- Stir in crushed tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
- In a bowl, mix ricotta cheese with the egg until smooth. Season with salt and pepper.
- Layer the bottom of the baking dish with zucchini slices. Spread a layer of meat sauce over the zucchini, then dollops of ricotta mixture, and sprinkle with mozzarella.
- Repeat layers until all ingredients are used, ending with mozzarella and Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until bubbly and cheese is golden.
- Let rest for 10 minutes before serving. Garnish with fresh basil if desired.
Notes
- For a vegetarian version, substitute ground turkey/beef with lentils or plant-based meat crumbles.
- Salt the zucchini slices and let them sit for 30 minutes to draw out excess moisture before assembling to prevent a watery lasagna.
- This recipe can be made ahead and refrigerated for up to 24 hours before baking.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months.