The Best Zucchini Lasagna Recipe (NOT Watery!) – Alrightwithme
Savor the delightful twist on a classic with The Best Zucchini Lasagna Recipe (NOT Watery!) – Alrightwithme. This healthy take replaces traditional pasta with fresh zucchini, offering a lighter yet satisfying meal option. Packed with flavorful minced beef, rich cheeses, and aromatic herbs, this dish is perfect for weeknight dinners or special gatherings. Impress your family and friends with its vibrant layers and mouthwatering taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 4 large zucchinis
- 2 pounds minced beef
- 24 ounces tomato-based pasta sauce
- 15 ounces ricotta cheese
- 1 cup shredded parmesan reggiano
- 1.5 cups mozzarella cheese
- 1 egg
- Fresh parsley and basil for garnish
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Slice zucchinis lengthwise into thin strips; sprinkle with salt and let sit for 15 minutes to draw out moisture before patting dry.
- In a skillet over medium heat, brown the minced beef until fully cooked, then drain excess fat. Stir in the tomato sauce and simmer for about 10 minutes.
- In a mixing bowl, combine ricotta cheese, parmesan, mozzarella (reserve some for topping), the egg, chopped herbs, salt, and pepper until well mixed.
- In a baking dish, layer meat sauce first, followed by zucchini slices and then cheese mixture. Repeat layers, finishing with meat sauce on top.
- Top with reserved mozzarella cheese, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
- Allow to rest for 10-15 minutes before slicing.
Nutrition
- Serving Size: 1/4 of the lasagna (approximately 275g)
- Calories: 410
- Sugar: 6g
- Sodium: 840mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg