This Zucchini Noodle Lasagna is a low-carb, healthy twist on the classic comfort food. Instead of pasta, thinly sliced zucchini is used as the “noodles,” layered with a rich meat sauce, creamy ricotta, and melty mozzarella cheese. It’s a great way to use up summer zucchini and is perfect for those looking to reduce carbs while still enjoying the flavors of a traditional lasagna.

Full of hearty flavors and vegetables, this lasagna is a satisfying meal that’s sure to please both veggie lovers and meat lovers alike. Serve it with a side salad or some garlic bread for a delicious and well-rounded dinner.

Table of Contents

1. Ingredients
2. Instructions
3. Cook Notes & Tips
4. Recipe Variations
5. Frequently Asked Questions (FAQs)
6. Conclusion

Ingredients

For the Meat Sauce

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 lb ground beef or Italian sausage
• 1 can (15 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

For the Ricotta Mixture

• 1 1/2 cups ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

For the Lasagna

• 3-4 medium zucchinis, sliced lengthwise into thin strips (use a mandoline or knife)
• 2 cups shredded mozzarella cheese

Instructions

Step 1: Prepare the Meat Sauce

• Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened.
• Add the minced garlic and cook for another 30 seconds, until fragrant.
• Add the ground beef or Italian sausage, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
• Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes (if using). Simmer for 15-20 minutes, allowing the flavors to meld together. Set aside.

Step 2: Prepare the Ricotta Mixture

• In a medium bowl, mix together the ricotta cheese, egg, Parmesan cheese, chopped parsley, salt, and pepper until well combined.

Step 3: Prepare the Zucchini

• Preheat your oven to 375°F (190°C).
• Slice the zucchini lengthwise into thin strips, about 1/8-inch thick. Lay the slices on paper towels and sprinkle lightly with salt. Let them sit for 10-15 minutes to draw out excess moisture.
• Pat the zucchini dry with additional paper towels to ensure they don’t make the lasagna watery.

Step 4: Assemble the Lasagna

• In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
• Add a layer of zucchini slices, followed by half of the ricotta mixture, and then a layer of meat sauce. Repeat the layers, ending with a final layer of zucchini and meat sauce.
• Sprinkle the shredded mozzarella cheese evenly over the top.

Step 5: Bake

• Cover the lasagna with aluminum foil and bake in the preheated oven for 30 minutes.
• Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
• Let the lasagna cool for 10-15 minutes before slicing and serving.

Cook Notes & Tips

• Zucchini Slices: It’s important to salt and pat dry the zucchini slices to prevent excess moisture from making the lasagna watery.
• Meat Options: You can use ground beef, Italian sausage, or even ground turkey for the meat sauce, depending on your preference.
• Mandoline: Using a mandoline makes it easier to get even, thin slices of zucchini, which helps the lasagna layers cook evenly.

Recipe Variations

• Vegetarian Lasagna: Skip the meat and add sautéed mushrooms, spinach, or bell peppers to make a vegetarian version.
• Cheese Lovers: Add a layer of shredded provolone or cheddar cheese for an extra cheesy lasagna.
• Spicy Kick: Add more red pepper flakes or use hot Italian sausage to give the dish a spicy kick.

Frequently Asked Questions (FAQs)

Q: Can I make this lasagna ahead of time?
A: Yes! You can assemble the lasagna up to 24 hours in advance. Cover and refrigerate it until ready to bake. You may need to add an extra 10-15 minutes to the baking time if baking directly from the fridge.

Q: How do I store leftovers?
A: Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Q: Can I freeze zucchini lasagna?
A: Yes, you can freeze it. Assemble the lasagna, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

This Zucchini Noodle Lasagna is a delicious and healthy twist on the classic dish, perfect for anyone looking to reduce carbs without sacrificing flavor. With its rich meat sauce, creamy ricotta, and tender zucchini layers, this lasagna is a satisfying meal that’s sure to please everyone at the table. Give this recipe a try and enjoy a lighter, vegetable-packed version of a comfort food favorite!