Zucchini Lasagna
Carb-lover and staunch believer in all issues carefully, I used to be extremely skeptical about no-noodle lasagna. Thus, it’s with out exaggeration that I inform you, this pasta-free Zucchini Lasagna is positively implausible!
Why You’ll Love This Straightforward Zucchini Lasagna Recipe
- Lasagna Lightened Up. I love basic lasagna (I do have a pulse), but it surely feels heavy throughout the summer time months. In the case of maintaining dinner on the lighter aspect whereas ensuring it’s lots satisfying, this low carb zucchini lasagna is the transfer!
- It’s Not Watery (Pinkie Promise!). The largest wrestle with making zucchini lasagna is to maintain it from changing into watery. Happily, I’ve collected loads of information on this space, courtesy of different zucchini carb-swap recipes I’ve developed, like Zucchini Ravioli and Zucchini Enchiladas.
- Completely Delish. This zucchini lasagna has a hearty tomato meat sauce, lots of cheese, and people tender zucchini “noodles,” that are a surprisingly good pasta stand-in. Whereas some lightened up recipes style like disappointment, there are zero regrets with zucchini lasagna!
5 Star Assessment
“That was DELICIOUS!!! Undoubtedly making repeatedly.”
— Gina —
Find out how to Make Zucchini Lasagna
The Elements
- Zucchini. You’ll be able to swap the zucchini for summer time squash if that’s what you could have readily available. Or, use a mixture.
- Floor Beef. Floor beef makes the lasagna heartier and provides a scrumptious meaty taste, however floor bison, turkey, or hen would additionally work properly.
- Marinara. I opted to make use of jarred marinara-style pasta sauce to assist make this recipe fast and simple. Select any sauce you get pleasure from.
- Cottage Cheese. I made this as a zucchini lasagna with out ricotta, however you’ll be able to swap the cottage cheese for half skim ricotta cheese in case you favor.
- Frozen Spinach. In case you have recent spinach readily available that you just’d like to make use of as an alternative, you’ll be able to swap it right here. Sauté it on the range first to attract out the additional moisture, then add to the recipe as directed.
- Parmesan. This lasagna wouldn’t be full with out the addition of salty, crowd-pleasing Parmesan cheese.
- Egg. Helps bind the lasagna layers collectively and makes the cheese layer additional creamy.
- Mozzarella. A melty, dreamy mozzarella cheese lid is a trademark of any good lasagna.
- Recent Basil. A final touch of recent basil completely enhances the flavors within the lasagna.
The Instructions
- Broil. Trim and slice the zucchini. Prepare dinner with oil, salt, and pepper on the grill or beneath the broiler. Pat dry.
- Brown the Beef. Prepare dinner the meat with salt and oregano. Stir within the garlic.
- Make It Saucy. Stir within the sauce.
- Mix. Add the cottage cheese, Parmesan, egg, salt, pepper, and spinach to a bowl.
- Combine. Stir till mixed.
- Begin Assembling. In a casserole dish coated with nonstick spray, unfold half of the sauce on the underside. High the sauce with half of the zucchini.
- Hold Layering. Add all the cheese combination.
- Extra Layers. Add one other layer of zucchini and sauce on prime.
- Bake It. End with the mozzarella and Parmesan. Bake zucchini lasagna at 350 levels F for 20 minutes. High the lasagna with recent basil. Let relaxation, then ENJOY!
Recipe Variations
- Make It Meatless. In the event you favor your zucchini lasagna vegetarian, use zucchini noodles rather than the eggplant on this Eggplant Lasagna or Vegetable Lasagna. Put together the zucchini in keeping with the salting/blotting technique outlined within the recipe under.
- Keto Zucchini Lasagna. Use full-fat cottage cheese or ricotta and ensure the pasta sauce doesn’t have any added sugar.
- Make Zucchini Eggplant Lasagna. Exchange half of the zucchini with thinly sliced eggplant.
What to Serve with Zucchini Lasagna
- Salad. Arugula Salad is the proper easy aspect dish for any lasagna recipe.
- Bread. Sop up the final bits out of your plate with Rosemary Olive Oil Bread or No Knead Focaccia.
- Greens. Up the veggie consider your meal by pairing your zucchini lasagna with Roasted Broccolini or Air Fryer Cauliflower.
Recipe Suggestions and Methods
- Precook the Zucchini. So as to maintain the zucchini lasagna from changing into watery, you need to draw out the water by broiling or grilling the zucchini first. You can too experiment with drawing water out of the zucchini by salting the slices, letting them sit for 10 minutes, then patting them dry, as an alternative of broiling or grilling it, although I discovered the outcomes have been combined.
- Get a Head Begin. As much as 1 day upfront, trim and slice the zucchini as directed. Put together the meat sauce layer and the cottage cheese layer. Refrigerate individually till you’re able to layer the lasagna.
- Don’t Add Extra Layers. Chances are you’ll discover that this recipe has fewer layers in comparison with conventional lasagnas. It’s because as you pile on the zucchini, you enhance the probability of the zucchini lasagna being watery. Two layers provides you with tacky, saucy lasagna that isn’t soggy or watery.
- Skip the Freezing. Sadly, I don’t advocate freezing this recipe, because the zucchini will develop into very watery and mushy as soon as thawed.
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Zucchini Lasagna
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No noodles wanted! This zucchini lasagna has a hearty meat sauce, creamy spinach filling, and loads of cheese—and it's not watery in any respect.
Servings 6 servings
Energy 401kcal
Elements
- 3 medium/giant zucchini about 2 kilos
- 3 tablespoons extra-virgin olive oil divided
- 1 ½ teaspoons kosher salt divided
- ½ teaspoon black pepper divided
- 1 pound lean floor beef or floor bison
- ½ teaspoon dried oregano
- 3 cloves garlic minced
- 1 (24-ounce) can ready marinara-style pasta sauce (I like DeLallo or Rao's)
- 1 (16-ounce) container low-fat cottage cheese or half skim ricotta cheese
- 1 (10-ounce) package deal frozen chopped spinach thawed with extra water squeezed out
- ½ cup finely grated Parmesan divided
- 1 giant egg
- 1 cup shredded part-skim mozzarella cheese or a mix of mozzarella and provolone
- ¼ cup thinly sliced recent basil
Directions
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Prepare dinner the zucchini: Trim off the ends of the zucchini (no have to peel). Slice lengthwise into ¼-inch-thick planks (a mandolin is one of the best ways to do that). You must have about 6 to eight slices per zucchini. Place on a rimmed baking sheet and drizzle with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat the slices evenly.
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GRILL METHOD: Preheat an out of doors grill or indoor grill pan to medium. Evenly coat the grill with canola oil, then grill the zucchini till cooked and flippantly brown, about 2 to three minutes per aspect. BROIL METHOD: Place the highest oven rack about 5 inches from the higher warmth ingredient. Set the oven to broil. Divide the zucchini between two baking sheets, laying the slices in a single layer so they don’t seem to be touching. (Don’t line the baking sheet pans with parchment, because the paper will burn.) Broil the primary sheet pan for five to eight minutes, or till the zucchini slices are flippantly browned. Repeat with the second sheet pan. As soon as the zucchini is broiled or grilled, let cool barely, then gently pat dry to take away extra moisture. Flip the oven to 350 levels F.
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In a big skillet warmth the remaining 1 tablespoon oil over medium-high warmth. Add the meat, ½ teaspoon kosher salt, and oregano. Prepare dinner, breaking up the meat, till it’s browned and cooked by way of, about 5 to 7 minutes. Stir within the garlic and let prepare dinner 30 seconds.
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Take away the pan from the warmth. Add the pasta sauce and stir to mix.
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In a big bowl, mix the cottage cheese, ¼ cup Parmesan, egg, and remaining ½ teaspoon salt and 1/4 teaspoon pepper, mixing properly.
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Stir within the spinach, utilizing a fork to interrupt it up and distribute it as evenly with the cottage cheese combination as doable.
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Coat a 9×13-inch casserole dish with nonstick spray. Unfold half of the sauce onto the underside of the dish in a good layer. Organize half of the zucchini slices excessive, overlapping them barely as wanted.
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High the zucchini slices with all the cheese combination.
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High with the remaining zucchini, then the remaining sauce.
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Sprinkle evenly with the mozzarella and remaining ¼ cup Parmesan. Bake the zucchini lasagna for 20 minutes, till the cheese is melted and the lasagna is sizzling and bubbly. Take away from the oven and sprinkle with recent basil. Let relaxation 5 to 10 minutes, then serve.
Video
Notes
- TO STORE: Refrigerate lasagna in an hermetic storage container for as much as 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish within the oven at 350 levels F or within the microwave.
Diet
Serving: 1(of 6) | Energy: 401kcal | Carbohydrates: 15g | Protein: 37g | Fats: 22g | Saturated Fats: 8g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 10g | Trans Fats: 0.5g | Ldl cholesterol: 97mg | Potassium: 1111mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6510IU | Vitamin C: 29mg | Calcium: 405mg | Iron: 5mg
