Description
This Zucchini Noodle Lasagna is a delicious low-carb alternative to traditional lasagna, featuring thinly sliced zucchini strips layered with a rich ricotta cheese mixture, savory marinara sauce, and melted mozzarella. Optional ground beef or turkey adds protein for a meatier option. Baked until bubbly and golden, it’s a perfect wholesome meal suitable for those seeking a lighter lasagna without sacrificing flavor.
Ingredients
Scale
Zucchini Noodles
- 4 medium zucchinis, sliced into thin strips (using a mandoline or vegetable peeler)
- Salt and pepper to taste
- Olive oil for sautéing
Meat Sauce (optional)
- 1 lb ground beef or turkey
- 1 jar (24 oz) marinara sauce
Cheese Mixture
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese (divided: 1 cup for cheese mixture, 1 cup for layering plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tbsp fresh basil, chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the lasagna.
- Prepare Zucchini Noodles: Slice zucchinis into thin strips using a mandoline or vegetable peeler. Lay strips on paper towels and sprinkle with salt to draw out excess moisture. Let sit for 10-15 minutes, then gently blot dry with paper towels.
- Cook Meat Sauce: If using meat, heat olive oil in a skillet over medium heat. Add ground beef or turkey and cook until browned, breaking it apart. Drain excess fat, then stir in marinara sauce. Set aside.
- Mix Cheese Filling: In a bowl, combine ricotta cheese, 1 cup shredded mozzarella, Parmesan, egg, garlic powder, onion powder, chopped basil, and season with salt and pepper. Mix thoroughly until smooth and well combined.
- Layer Lasagna: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer zucchini strips over sauce to mimic noodles, then spread part of the ricotta cheese mixture over zucchini. Add a portion of meat sauce if used, then sprinkle with mozzarella cheese. Repeat layers until ingredients are used, finishing with a top layer of mozzarella cheese.
- Bake Covered: Cover the dish with foil and bake for 25 minutes in the preheated oven to meld flavors and cook through.
- Bake Uncovered: Remove foil and continue baking for an additional 10-15 minutes until cheese on top is golden and bubbly.
- Cool and Serve: Allow lasagna to cool for 5-10 minutes before slicing to set. Garnish with additional fresh basil if desired and serve warm.
Notes
- To reduce moisture from zucchini noodles further, consider lightly salting and placing them on a wire rack to drain or gently pressing with a weight after salt application.
- For a vegetarian version, omit the meat sauce and increase the marinara and cheese layers.
- The zucchini strips should be as thin as possible to mimic traditional lasagna noodles and ensure even cooking.
- This recipe can be prepared a day ahead and baked just before serving for convenience.
- Use fresh basil for the best flavor but dried basil can be substituted if necessary.
