No noodles? No problem. This Zucchini Lasagna has all the flavors and comfort-food flavor and experience of classic lasagna, but without any noodles (or gluten!). It’s warm, cheesy, meaty, and hearty while being full of vegetables, low in carbs, and brimming with protein.
4small or 2 large zucchinisliced crosswise into ⅛" pieces along the length of the zucchini
½teaspoonsaltdivided
½large onionor 1 ¼ cups, diced into ¼" pieces
1lbground beef85 or 90% lean
½teaspoongarlic powder or 1 ½ teaspoon fresh minced garlic
1 24oz.jar marinara sauce*
1 ½tablespoonbalsamic vinegar
1 ½cupfrozen chopped spinach
⅛-1/4teaspoonblack pepper
1 ½cupwhole milk ricotta cheese
2large eggs
¾teaspoonItalian seasoning
¼cupgrated parmesan cheese
2 ¼cupshredded part-skim mozzarella cheese
Instructions
Preheat the oven to 375 degrees Fahrenheit and spray a 9 x 13" baking dish with non-stick cooking spray.
Heat a 12" non-stick skillet up over medium or medium-high heat. Add the tablespoon of olive oil and heat up until it sputters when flicked with water.
Add the zucchini and ¼ teaspoon salt to the skillet and saute for 6-8 minutes, flipping the zucchini every 1-2 minutes, or until the zucchini moisture has released and evaporated and the zucchini are starting to brown up. Remove the zucchini from the pan.
Add the ground beef, garlic powder or minced garlic, and onions to the pan and cook, crumbling as you stir, for 4-5 minutes, or until the meat is cooked through.
If desired, drain the beef and return it to the pan. Add the marinara sauce, balsamic vinegar, and frozen spinach to the pan. Stir well and bring the mixture to a simmer. Leaving the pan uncovered, simmer the meat sauce for 10-13 minutes, or until it is a darker red color and has thickened up. Remove the pan from the heat.
In a medium mixing bowl, whisk together the ricotta, eggs, Italian seasoning, ¼ teaspoon salt, and parmesan cheese until smooth.
Spread half of the sauce evenly in the bottom of the baking dish. Layer half of the zucchini evenly on top. Spread half of the ricotta mixture on top of the zucchini and sprinkle half of the mozzarella on top of the ricotta. Repeat the layers one more time with the remaining ingredients.
Bake the lasagna uncovered for 33-35 minutes, or until the lasagna is bubbling around the edges and the cheese is nice and golden brown on top.
Remove the lasagna from the oven and place on a wire or wooden cooling rack. Let it rest for 5-10 minutes (preferably 10) and then serve hot!
Notes
* Look for a low-sugar marinara sauce to keep this recipe low carb.1. Lasagna leftovers last covered in the refrigerator for 4-5 days. They can be frozen in 1-2 portion sizes in a freezer-safe bag for up to 3 months.2. You can make this lasagna up to one day ahead. Assemble the lasagna and cover instead of baking, store in the fridge for up to 24 hours, and then bake before serving. 3. Draining the ground beef is optional. Keeping it in the sauce will add more flavor, but draining the beef will reduce the fat in the recipe.
Nutrition
Serving: 1/12 of the lasagnaCalories: 266kcalCarbohydrates: 10gProtein: 24gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 7gCholesterol: 87mgSodium: 668mgFiber: 3gSugar: 5g
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