Zucchini Lasagna Recipe

Zucchini Lasagna Recipe (Not Watery)

The best zucchini lasagna recipe is hearty, healthy and delicious. It’s gluten-free, low-carb and keto-friendly. Watch the video above to see how to make it!

Prep: 30min

Total: 80min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 362 kcal, Carbohydrate 7 g, Protein 25 g, Fat 26 g, Saturated Fat 12 g, Cholesterol 104 mg, Sodium 603 mg, Fiber 2 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 4 large zucchini
• 2 pounds ground beef
• 24 ounces pasta sauce
• 15 oz ricotta cheese
• 1 cup shredded parmesan regianno
• 1 1/2 cups mozzarella
• 1 egg
• salt and pepper
• small handful fresh parsley and basil (chopped )

Instruction:

1. Preheat the oven to 400 degrees fahrenheit (200 degrees celsius).
2. Slice the zucchini lengthwise into thin slices, as thin or thick as you’d like. Set aside.
3. Add the ground beef to a large pan over medium high heat. Finely break down the ground beef with a spatula and pan fry it until browned and no longer pink.
4. Pour the pasta sauce on top of the ground beef (remember to reserve 1/2 cup) and stir together, then remove from heat.
5. In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt and pepper.
6. Spread 1/2 cup of pasta sauce onto the bottom of your 9×13-inch casserole dish.
7. Add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.
8. Top the zucchini with 1/2 of the bolognese sauce, and evenly spread 1/2 the ricotta mix on top of that.
9. Add 1/2 cup of grated mozzarella on top of the ricotta, along with a sprinkle of chopped parsley and basil.
10. Repeat these layers one more time.
11. Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped parsley and basil, and 1/2 cup mozzarella cheese.
12. Place the lasagna in the oven and cook for 40-45 minutes. Broil for a couple of minutes to get a nice golden top.
13. Garnish with whole basil leaves and serve.

ZUCCHINI LASAGNA | the best zucchini lasagna recipe

FAQ

How do you keep zucchini lasagna from getting watery?

1. Slice your zucchini into thinner slices: thinner slices mean less zucchini, thus less water.
2. Salt your zucchini and let it sit for 15 minutes: salt draws the water out of the zucchini. …
3. Grill it to reduce the moisture: grill the zucchini for 1-2 minutes on each side.

How do you cut zucchini for lasagna?

Can you dehydrate zucchini slices for lasagna?