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Zucchini lasagna in white baking dish showing golden brown melted cheese top with fresh basil garnish, layered zucchini slices visible, and rich tomato meat sauce between layers

Healthy Zucchini Lasagna

5 from 1 vote
Aliana Recipes
This low-carb lasagna layers tender zucchini with savory meat sauce and creamy cheese for a guilt-free comfort meal. My family loves it because it satisfies cravings without the heavy feeling.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings:8 people
Course:Dinner
Cuisine:Italian
Calories:420kcal
Cost:$15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large zucchini, sliced lengthwise ¼-inch thick strips
  • 1 lb ground Italian sausage Or ground beef
  • 2 cups ricotta cheese Full fat for creaminess
  • 1 ½ cups mozzarella cheese, shredded Divided use
  • ½ cup Parmesan cheese, grated For sharp flavor
  • 2 large eggs Binder for cheese
  • 2 cups marinara sauce No sugar added
  • 2 cloves garlic, minced Fresh is best
  • 1 teaspoon dried Italian seasoning Herb blend
  • 2 tablespoon olive oil For browning meat
  • salt and pepper To taste

Equipment

  • 1 9x13 Baking dish Glass or ceramic
  • 1 Large skillet For meat sauce
  • 1 Mixing bowl For cheese mixture

Method
 

  1. Salt the sliced zucchini on paper towels to draw out excess moisture.
  2. Brown the ground meat in hot oil until it is crumbly and fully cooked.
  3. Stir in minced garlic and Italian seasoning until the aroma becomes fragrant.
  4. Mix ricotta, eggs, Parmesan, and one cup of mozzarella until smooth.
  5. Layer sauce, zucchini, cheese mixture, and meat in a baking dish to build the lasagna.
  6. Top with remaining mozzarella and cover with foil to prevent burning.
  7. Bake at 375°F for 35 minutes to heat the layers thoroughly.
  8. Remove foil and bake 15 minutes longer until the cheese is bubbly and golden.
  9. Rest for 10 minutes before slicing to ensure the layers hold their shape.

Nutrition

Serving: 320gCalories: 420kcalCarbohydrates: 12gProtein: 32gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 110mgSodium: 950mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 25IUVitamin C: 35mgCalcium: 45mgIron: 12mg

Notes

Salt the zucchini slices and let them drain for 30 minutes before assembling. I learned that skipping this step results in a watery dish rather than firm, distinct layers.