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zucchini lasagna

Zucchini Lasagna

Craving a cozy meal? Try zucchini lasagna! This healthy, low-carb twist on classic lasagna uses zucchini slices instead of pasta. With layers of savory ground beef, marinara sauce, and gooey mozzarella, it’s both satisfying and easy to make. Perfect for family dinners or a comforting solo meal.
5 from 4 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6 people

Equipment

  • Large Skillet
  • Baking Sheet
  • Mandolin Slicer or Sharp Knife
  • Cutting Board
  • 9 x 13 inch baking pan

Ingredients
  

  • 1 pound ground beef
  • 1 onion finely chopped
  • 2 cloves minced garlic
  • 1 jar marinara sauce (24 ounces)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt and pepper to taste

For the Lasagna

  • 3 medium zucchinis, sliced thinly lengthwise (about 1/8" thick)
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tbsp olive oil
  • fresh basil or parsley for garnish (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Slice the zucchini lengthwise into thin strips. Arrange theslices on a baking sheet and brush with olive oil. Sprinkle with a bit of salt.
  • Roast the zucchini slices in the preheated oven for about 10minutes, or until they are slightly softened. Remove and let them cool.
  • Make the Meat Sauce:
    In a large skillet, cook the ground beef over medium heatuntil browned. Drain any excess fat.
  • Add the chopped onion and minced garlic to the skillet. Cookuntil the onion is softened and translucent.
  • Stir in the marinara sauce, oregano, basil, salt, andpepper. Simmer for about 10 minutes, stirring occasionally.
  • Assemble the Lasagna:
    Spread a thin layer of the meat sauce on the bottom of abaking dish (about 9x13 inches).
  • Layer the roasted zucchini slices over the meat sauce.
  • Sprinkle with shredded mozzarella cheese and Parmesan cheese.
  • Repeat the layers (meat sauce, zucchini, and mozzarella)until all ingredients are used, ending with a layer of mozzarella cheese ontop.
  • Bake the Lasagna:
    Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, oruntil the cheese is bubbly and golden brown.
  • Allow the lasagna to cool for about 10 minutes beforeserving. Garnish with fresh basil or parsley if desired.

Notes

Here’s how you can store zucchini lasagna to keep it fresh and tasty:
  1. Cool Before Storing:
    • Allow the lasagna to cool to room temperature before storing. This helps prevent condensation and sogginess.
  2. Refrigeration:
    • Method: Cover the lasagna with plastic wrap or aluminum foil, or transfer it to an airtight container.
    • Storage: Refrigerate the lasagna for up to 4-5 days.
  3. Freezing:
    • Method: Let the lasagna cool completely. Wrap it tightly with plastic wrap or aluminum foil, and then place it in a freezer-safe container or zip-top bag.
    • Storage: Freeze for up to 2-3 months. Label the container with the date for easy tracking.
  4. Reheating:
    • From the Refrigerator: Preheat your oven to 350°F (175°C). Cover the lasagna with foil and bake for 20-25 minutes, or until heated through. Remove the foil during the last 5 minutes to allow the cheese to crisp up.
    • From the Freezer: Thaw the lasagna overnight in the refrigerator. Reheat in the oven at 350°F (175°C) as described above.
  5. Individual Portions:
    • Method: For convenience, you can portion the lasagna into individual servings before storing. This makes reheating easier and quicker.
By following these steps, you can keep your zucchini lasagna fresh and enjoy it over multiple meals.
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