Lasagna with a zucchini noodle.

Zucchini lasagna is a delightful twist on the classic, offering a lighter, low-carb alternative without sacrificing flavor. The thin zucchini slices replace traditional pasta, imparting a subtle, tender texture while absorbing the rich flavors of the savory meat sauce. The combination of ground beef or sausage, aromatic herbs, and a medley of cheeses creates a luscious and satisfying dish. The ricotta layer adds creamy goodness, complemented by the gooey stretchiness of melted mozzarella and the nutty depth of Parmesan. Each bite is a harmonious blend of savory, cheesy goodness, and the zucchini’s freshness adds a delightful crispness. This zucchini lasagna promises a comforting, flavorful experience for both traditional and health-conscious eaters alike.

Ingredients

• 4 medium-sized zucchini, thinly sliced lengthwise (yellow squash is also an option)
• 1 pound ground beef, ground pork, or Italian sausage (optional)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red or green pepper, bell pepper, finely chopped
• 1 jar (24 oz) marinara sauce
• 1 can (15 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 3 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Fresh basil or parsley for garnish (optional)

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground beef or Italian sausage over medium heat until browned. Add chopped onions, bell pepper and minced garlic, and cook until onions are softened.
3. Stir in the marinara sauce, crushed tomatoes, dried oregano, dried basil, salt, and pepper. Simmer the sauce for about 15-20 minutes, allowing the flavors to meld.
4. While the sauce is simmering, thinly slice the zucchini lengthwise using a mandoline or a sharp knife.
5. In a separate bowl, mix the ricotta cheese with salt and pepper.
6. In a greased baking dish, start layering the lasagna:
   • Place a layer of sliced zucchini.
   • Spread a portion of the meat sauce over the zucchini.
   • Dollop ricotta cheese evenly.
   • Sprinkle mozzarella and Parmesan cheese.
7. Repeat the layers until you run out of ingredients, finishing with a layer of cheese on top.
8. Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden.
9. Allow the zucchini lasagna to rest for a few minutes before slicing. Garnish with fresh basil or parsley if desired.