Indulge in the comforting flavors of lasagna without the carbs! This Zucchini No Noodle Lasagna is a delightful alternative, using thinly sliced zucchini in place of traditional pasta. Packed with rich flavors from layers of marinara, ricotta, and mozzarella cheese, it’s a wholesome, gluten-free dish perfect for any occasion.
Ingredients:
- For the Zucchini Layers:
- 3 medium zucchini, sliced thinly (about 1/8 inch thick)
- 1 teaspoon salt (for sweating zucchini)
- For the Ricotta Mixture:
- 15 oz ricotta cheese
- 1 egg
- 1 teaspoon dried Italian herbs (oregano, basil, etc.)
- Salt and pepper to taste
- For the Meat Sauce:
- 1 lb ground beef or Italian sausage (or a plant-based alternative)
- 1 onion, chopped
- 2 cloves garlic, minced
- 24 oz marinara sauce (store-bought or homemade)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- For Assembling:
- 2 cups shredded mozzarella cheese
- Fresh basil leaves (for garnish, optional)
Instructions:
- Prepare the Zucchini:
- Sprinkle sliced zucchini with salt and let sit for 15-20 minutes to draw out moisture. Pat dry with paper towels.
- Make the Ricotta Mixture:
- In a bowl, combine ricotta cheese, egg, Italian herbs, salt, and pepper. Mix until well blended.
- Cook the Meat Sauce:
- In a skillet over medium heat, cook the ground meat until browned. Drain excess fat if necessary.
- Add chopped onion and garlic; sauté until softened.
- Stir in marinara sauce and Italian seasoning. Simmer for 5-10 minutes. Adjust seasoning with salt and pepper.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a baking dish, spread a thin layer of meat sauce on the bottom. Layer with zucchini slices, half of the ricotta mixture, and a third of the mozzarella cheese.
- Repeat the layers: meat sauce, zucchini, remaining ricotta, and half of the remaining mozzarella. Top with the final layer of meat sauce and the rest of the mozzarella.
- Bake:
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.
- Cool and Serve:
- Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil if desired, and enjoy your delicious, low-carb meal!
This Zucchini No Noodle Lasagna is not only a healthier alternative but also a fantastic way to enjoy more vegetables while still satisfying your craving for a classic lasagna. Enjoy!