Description
A delicious and healthy Zucchini Lasagna recipe that replaces traditional pasta with thinly sliced zucchini for a low-carb twist. This hearty dish layers seasoned ground beef, rich ricotta and cottage cheese mixture, marinara sauce, and mozzarella cheese, baked to bubbly perfection. Perfect for a comforting family meal that serves about 8 people.
Ingredients
Scale
Vegetables
- 2 large zucchinis
- Cooked spinach (optional, quantity as desired)
Meat
- 1.5 pounds ground beef
Dairy
- 10 oz ricotta cheese
- 1 cup cottage cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 1 egg yolk
Sauce and Seasoning
- 24 oz pasta sauce (marinara)
- Italian seasoning (to taste, used when browning beef)
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the lasagna.
- Slice Zucchini: Use a vegetable peeler to slice the zucchinis into thin ribbons that will serve as noodle substitutes for the layers.
- Cook Ground Beef: In a sauté pan over medium heat, brown the ground beef thoroughly, seasoning it with Italian seasoning to taste. Drain any excess fat once cooked.
- Make Cheese Mixture: In a mixing bowl, combine ricotta cheese, cottage cheese, egg, egg yolk, and cooked spinach if using. Mix well until smooth and evenly combined.
- Assemble Layers: In a baking dish, start with a layer of pasta sauce, followed by a layer of zucchini ribbons, then spread the cheese mixture, and add the cooked ground beef on top. Repeat these layers until ingredients are used up or the dish is filled.
- Add Topping and Cover: Sprinkle the shredded mozzarella cheese evenly over the top layer. Cover the baking dish tightly with aluminum foil to retain moisture during baking.
- Bake: Place the covered dish in the preheated oven and bake for 30 minutes. Then remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is golden brown and bubbly.
- Rest Before Serving: Remove the lasagna from the oven and let it cool for about 15 minutes to set for easier slicing and serving.
Notes
- Feel free to add cooked spinach for extra greens and nutrients in the cheese mixture.
- Using zucchini as noodles makes this a great low-carb and gluten-free alternative to traditional lasagna.
- Ensure zucchini ribbons are sliced thinly to cook evenly during baking.
- Allowing the lasagna to rest after baking helps it firm up for cleaner slices.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
