Creamy Zucchini Lasagna with Ground Meat Recipe
Introduction
This Firm Zucchini Lasagna is a delicious low-carb alternative to traditional pasta lasagna. Using thinly sliced zucchini instead of noodles, it creates a hearty and flavorful dish perfect for a family dinner or meal prep.
Ingredients
- 3 medium zucchinis, thinly sliced
- 1 pound ground meat (beef, turkey, or your choice)
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Thinly slice the zucchinis lengthwise using a knife or mandoline until you have long, even strips.
- Step 2: In a skillet over medium heat, cook the ground meat until browned and fully cooked. Drain any excess fat and stir in the marinara sauce. Simmer for 5 minutes to combine flavors.
- Step 3: In a baking dish, start layering the lasagna by placing a layer of zucchini slices on the bottom. Add a layer of the meat sauce, then dollops of ricotta cheese, and sprinkle with mozzarella. Repeat the layers until all ingredients are used, finishing with a mozzarella topping.
- Step 4: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown. Let it rest for 10 minutes before serving.
Tips & Variations
- Salt the zucchini slices and let them sit for 10 minutes to draw out excess moisture before layering. This helps prevent a watery lasagna.
- Use a mixture of ground beef and Italian sausage for added flavor.
- Add fresh herbs like basil or oregano for a fragrant touch.
- For a vegetarian version, replace meat with sautéed mushrooms or lentils.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a preheated 350°F (175°C) oven until warmed through, or microwave individual portions until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese?
Yes, you can substitute ricotta with cottage cheese or add Parmesan for extra flavor. Just adjust to your taste preferences.
Do I need to peel the zucchini?
Peeling is optional. Leaving the skin on adds color and nutrients, but if you prefer a softer texture, you can peel them before slicing.
PrintCreamy Zucchini Lasagna with Ground Meat Recipe
A delicious and healthy Firm Zucchini Lasagna that layers thinly sliced zucchini with seasoned ground meat, rich marinara sauce, creamy ricotta, and gooey mozzarella cheese, baked to perfection for a low-carb twist on classic lasagna.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Ingredients
Zucchini
- 3 medium zucchinis, thinly sliced
Meat Mixture
- 1 lb ground meat (beef, turkey, or chicken)
- 2 cups marinara sauce
Cheese
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
Instructions
- Prepare the Zucchini: Wash and slice the zucchinis thinly lengthwise using a mandoline or a sharp knife to create uniform slices that will serve as the lasagna layers.
- Cook the Meat: In a skillet over medium heat, cook the ground meat until browned and fully cooked. Drain any excess fat if necessary. Stir in the marinara sauce and let it simmer for 5 minutes to combine the flavors.
- Assemble the Lasagna: In a baking dish, begin layering by placing a single layer of zucchini slices on the bottom. Next, spread a layer of the meat and marinara mixture, followed by dollops of ricotta cheese, then sprinkle a layer of mozzarella. Repeat these layers until all ingredients are used, finishing with a generous layer of mozzarella on top.
- Bake the Lasagna: Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for about 30 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden and the lasagna is set.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing to allow it to firm up and make serving easier.
Notes
- To reduce moisture from the zucchini, sprinkle slices with salt and let sit for 10 minutes before patting dry.
- You can substitute ground meat with plant-based alternatives for a vegetarian option.
- Use low-fat ricotta and mozzarella to lower fat content if desired.
- Allowing the lasagna to rest after baking helps it hold its shape when sliced.
- Adding herbs like basil or oregano to the meat sauce can enhance flavor.
Keywords: Zucchini lasagna, low-carb lasagna, healthy lasagna, baked zucchini, keto lasagna, Italian casserole, zucchini recipe
