This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Zucchini Lasagna is a low-carb, gluten free twist on your favorite Italian comfort food. This is an absolutely scrumptious way to use all that zucchini from your garden.
Round out this satisfying family Zucchini Lasagna with a nice salad and tasty bread. Try these excellent choices: Miracle No Knead Bread, Focaccia Bread, Mouthwatering Strawberry Spinach Salad, or this refreshing Greek Salad with the Best Dressing.
Homemade Zucchini Lasagna
Everyone loves lasagna and this Zucchini Lasagna will be no different. With the same satisfying taste and even texture of regular lasagna, this soon to be new family favorite will have them coming back for seconds and even thirds. Just like regular lasagna, you can make this ahead of time. Make it the night before and pop it into the oven when ready. Or even better make and freeze for up to 2 months for a busy day when you need a good quick homemade meal.
Comfort food that is soul satisfying and low-carb, gluten free and keto friendly is like a dream come true. Youโll never miss the pasta with this gratifying dish. Delicately sliced zucchini is layered between hearty zesty Italian sauce. Itโs a perfect blend of spices and meat in a vibrant tomato sauce. Smothered in with an indulgent ricotta and parmesan cheese layer and smooth mozzarella itโs a feast everyone will LOVE!
Zucchini Lasagna Ingredients:
Donโt let these ingredients scare you! This is a perfect combination of deliciousness that your family is going to love.
- Olive Oil: I like to use Extra Virgin Olive Oil for itโs flavor
- Onion: Dice well, you donโt want large chunks of onion
- Ground Beef: You could substitute ground turkey or ground chicken
- Italian Sausage: This will give it the meal itโs zest, if you like spicy for Hot Italian Sausage.
- Crushed Tomatoes: Gives the recipe some texture with out the lumps
- Tomato Sauce: Use low sodium to make it just heart healthier.
- Tomato Paste: Gives richness and body without extra water.
- Italian Seasoning: Donโt skimp on the seasoning. Zucchini will take on the flavor
- Sugar: Cuts the acidity in the tomato sauce so donโt leave out.
- Fresh Basil: Can use dried basil, just half as much.
- Ricotta Cheese: Low fat works great if you want.
- Parmesan: Make sure itโs finely grated to make sure it melts well.
- Egg: Adding an egg to the ricotta helps bind the cheese together and makes it rich and creamy.
- Zucchini: Keep the zucchini the same length for even โnoodlesโ
- Mozzarella Cheese: Buy pre-shredded mozzarella for faster prep.
How to Make Lasagna:
A rich zesty meat sauce is layered with a cheesy, creamy ricotta and thinly sliced zucchini that has been cooked to perfection. All of it is topped with ooey, gooey Parmesan and mozzarella cheese.
- Saute: In a large skillet saute the onions in olive oil till tender.
- Cook: To the onions add the beef and sausage and cook and crumble till brown and cooked through
- Add: Next stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar and basil. Let it simmer on low heat.
- Mix: In a separate bowl mix the ricotta cheese, parmesan and egg together thoroughly.
- Layer: In a 9ร13 well oiled pan begin to layer the lasagna starting with 1 cup of the meat sauce then the zucchini, followed by the ricotta mix and then some mozzarella cheese. Youโll repeat the layers and end with ooey gooey mozzarella on top.
- Bake: Cover with a aluminium foil and bake in 375 degree oven for 20 min. Then remove the foil and bake for an additional 20-25 minutes till heated through.
- Cool: Cool for at least 10 min to help the lasagna set before cutting.
Tips And Tricks for the BEST Zucchini Lasagna:
Zucchini has a lot water in it naturally, use some of these tips to make sure your BEST Zucchini Lasagna isnโt soggy.
- Slice: To slice the zucchini thinly use a mandoline to get even 1/8โณ slices.
- Salt: Salt the zucchini to draw out the water and let it sit for 15 minutes, then pat thoroughly dry. If you use kosher salt itโll be easier to wipe it off.
- Dry: Broil or grill your zucchini slices to dry out even further and give it a little extra flavor as well.
- Thicken: Make sure your sauce is good and thick, if you need to thicken it take 1 Tablespoon of cornstarch mixed in 2 Tablespoons of cold water and stir into your sauce bringing it to a boil. Having a thick sauce will help absorb any water released from the zucchini.
- Sneaky: If all else fails you can layer uncooked lasagna noodles on the very bottom of your pan. It wonโt be completely gluten free but the uncooked noodles will soak up any liquid. You can always remove that bottom layer to make it low-carb before eating.
Variations and Storing Lasagna:
This Zucchini Lasagna is so adaptable and stores nicely for leftovers, if you have them.
- Vegetables: Swap out the zucchini for eggplant or thinly sliced sweet potatoes. Add a layer of chopped vegetables, like cooked spinach, or saute peppers, mushrooms, or asparagus.
- Protein: You can use ground chuck, ground turkey or Italian chicken sausage instead of regular sausage.
- Sauce: Make a whole new flavor by using Alfredo sauce instead of a tomato based sauce.
- Store: Lasagna can be stored in the fridge for up to 5 days, cooked lasagna for up to 2 months.
More Zucchini Dinner Ideas:
- Zucchini Pizza
- Shrimp Zucchini Boats
- Taco Stuffed Zucchini Boats
- Buttery Garlic Herb Chicken with Zucchini
- Thai Zucchini Noodles Salad
Pin this now to find it later
Pin It
Zucchini Lasagna
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion about 1 small onion
- 1 pound ground beef
- 1 pound Italian sausage
- 1 (28-ounce) can crushed tomatoes
- 2 (6.5-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 2 tablespoons Italian seasoning
- ยผ cup granulated sugar
- 1 tablespoon chopped fresh basil
- salt to taste
- ground black pepper to taste
- 16 ounces ricotta cheese
- ยฝ cup finely grated parmesan
- 1 large egg
- 4 medium-sized thinly sliced length-wise zucchini
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13 x 2 or 3-inch baking dish with nonstick cooking spray and set it aside.
- Heat a 12 or 14-inch skillet over medium-high heat and add 1 tablespoon olive oil and 1 cup diced onion . Cook for 3-4 minutes, then add 1 pound ground beef and 1 pound Italian sausage. Cook for 7-10 minutes, until no pink remains and it is fully cooked, breaking up the meat while it browns. Drain the fat from the pan.
- Add 1 (28-ounce) can crushed tomatoes, 2 (6.5-ounce) can tomato sauce, 1 (6-ounce) can tomato paste, 2 tablespoons Italian seasoning, ยผ cup granulated sugar, and, 1 tablespoon chopped fresh basil. Season to taste with salt and ground black pepper. Simmer over low heat for 3-4 minutes, until heated through.
- Add 16 ounces ricotta cheese, ยฝ cup finely grated parmesan, and 1 large egg to a medium bowl and mix until combined.
- Assemble the lasagna by spreading 1 cup of the sauce evenly on the bottom of the baking dish. Arrange some of the 4 medium-sized thinly sliced length-wise zucchini in a single layer over the sauce. Spread ยฝ cup of the ricotta mixture on top of the zucchini, followed by half of the 2 cups shredded mozzarella cheese. Repeat the layers in the same order, finishing with the second half of the mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 20-25 minutes or until it is heated to an internal temperature of at least 160 degrees Fahrenheit and the cheese is bubbly. Let the lasagna rest for 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious &a great way to use all the garden zucchini I got! Doing it tonight!
Get the recipe t bhatoora.com
This Lasagna looks delicious ! My mom makes a lot of things with zuccinis but we have never had lasagna made with it! I will forward this to her right away! Iโm drooling!