Zucchini Lasagna is a wholesome dinner concept, made with thinly sliced zucchini as an alternative of noodles! It’s an effective way to make use of up any zucchini you have got readily available, and is a straightforward choice for individuals who want a gluten-free or low-carb recipe.
Why You’ll Love It
It’s scrumptious. Zucchini lasagna tastes loads like common lasagna, so that you’ll nonetheless take pleasure in all the flavour you’re keen on, with further veggies in every chunk.
It’s versatile. You may make this with a extra conventional meat sauce, utilizing floor beef or turkey, or swap the meat for cooked lentils to make a vegetarian model. You possibly can even use zucchini noodles in my vegan lasagna recipe, in the event you want a dairy-free choice.
It makes nice leftovers. Since this recipe makes a 9-by-13-inch pan, you could have some leftovers to take pleasure in throughout the week. They reheat properly within the oven for a quick lunch or dinner!
It could be simpler to digest. Utilizing zucchini noodles as an alternative of pasta makes this dish correctly mixed, for individuals who observe food combining tips.
Components You’ll Want
What’s in zucchini lasagna?
- Ricotta cheese
- Egg (non-obligatory)
- Floor beef or turkey
- Additional virgin olive oil
- Marinara sauce
- Mozzarella cheese
Identical to conventional lasagna, this recipe is versatile. If you need a vegetarian meal, you may omit the meat, or swap it for chopped mushrooms, or another greens you must deplete.
Tips on how to Make Zucchini Lasagna
1. Put together the zucchini slices.
Preheat the oven to 350ºF and sse a mandolin slicer or sharp knife to slice the zucchini lengthwise, into very skinny slices. Utilizing a mandolin slicer provides you with probably the most constant outcomes. Intention for slices which are roughly 1/8-inch thick.
Line two giant baking sheets with parchment paper, and prepare the zucchini strips in a single layer on the pan.
Sprinkle them flippantly with salt, then place the pans within the oven to bake for 10 minutes. This may assist to launch extra moisture from the zucchini.
Notice: Some recipes will suggest that you just sprinkle the zucchini with salt and let it relaxation for 10 minutes to sweat out a few of the moisture from the zucchini. After that, you’d blot it dry with a paper towel. I don’t suppose this further step is important while you bake the slices within the oven.
2. Make the meat sauce.
Drizzle olive oil right into a skillet over medium excessive warmth, and saute the minced garlic cloves for 1 to 2 minutes, simply till it smells aromatic. Add within the floor beef (or you should utilize floor turkey or floor rooster) and salt, and prepare dinner till the meat is browned, about 5 to eight minutes. Stir typically, to ensure no extra pink areas stay.
Drain any extra grease from the pan, then add 1 cup of marinara sauce to the pan and stir properly. Set it apart.
3. Combine the ricotta.
Pour the ricotta right into a medium bowl, and add within the egg, salt, and oregano. Combine properly, then set it apart.
Notice: The egg helps give the lasagna extra construction and protein, however you may go away it out in case you have an egg allergy.
Pour a 1/2 cup of marinara sauce into the underside of a 9-by-13-inch baking dish, and unfold it out evenly. Add a layer of zucchini noodles on high of the sauce, identical to you’d lasagna noodles.
Use a spoon to drop half of the ricotta combination as dollops onto the layer of zucchini, and gently unfold it round. Then add half of the meat sauce evenly over that.
High the meat sauce off with a skinny layer of shredded mozzarella cheese. You may as well use half mozzarella and half Parmesan cheese, in the event you favor.
Repeat the layers, beginning with one other layer of zucchini noodles, adopted by the remaining ricotta and meat sauce.
Add one other layer of mozzarella cheese, then add the ultimate layer of zucchini noodles on high. You possibly can sprinkle a little bit further cheese on high, so it’s going to develop into golden brown because it bakes.
Bake the lasagna at 350ºF for half-hour, or till all the things is bubbly. Don’t cowl it with foil, so any extra moisture can evaporate because it bakes.
For a golden brown high, activate the broiler for a further 2 to three minutes of prepare dinner time.
5. Take pleasure in!
Take away the lasagna from the oven and let it cool for at the very least 10 minutes earlier than slicing into it, for the very best texture. It’s regular to see a small quantity of liquid settle within the lasagna pan as you serve it, however the lasagna itself shouldn’t be too watery. Garnish with contemporary basil and additional parmesan cheese, if desired.
You possibly can retailer leftover lasagna in an hermetic container within the fridge for as much as 4 days. You may as well retailer leftovers within the freezer for as much as 3 months, however remember the fact that the zucchini will probably be extra mushy when it thaws.
Substitutions & Widespread Questions
Can I assemble this forward of time? Sure, you may assemble the lasagna and retailer it tightly lined within the fridge the night time earlier than you need to bake this. Understand that chilled lasagna will take longer to bake than while you make it contemporary, so plan on cooking it for at the very least 1 hour at 350ºF, or till the middle of the dish reaches 160ºF, to ensure the middle is cooked although. When cooking a relaxing dish like this, it’s greatest to make use of a metallic pan, so that you don’t have to fret about glass shattering in your oven from the drastic change in temperature.
Can I make it vegetarian? Sure! It’s simple to omit the meat on this recipe. You possibly can change it with 1 to 2 cans of drained and rinsed lentils, or make a veggie lasagna by including sauteed onion or spinach to the sauce.
Can I make it with much less cheese? Sure, you should utilize my vegan ricotta for a dairy-free choice, or skip the second layer of mozzarella cheese on this lasagna, in the event you merely need to cut-back on the dairy.
Straightforward Zucchini Lasagna
Zucchini Lasagna is made with thinly sliced zucchini as an alternative of noodles! It has all of the Italian taste you’re keen on, with out utilizing pasta, for a low-carb various that’s loaded with veggies.
- 1 ½ kilos zucchini (about 2-3 giant)
- positive sea salt
- 1 tablespoon olive oil
- 2 garlic cloves , minced
- 1 pound lean floor beef (see notes)
- 1 (15 oz.) jar marinara sauce (no sugar added)
- 15 oz. ricotta cheese
- 1 egg (non-obligatory)
- 1 teaspoon dried oregano
- 2 ½ cups shredded mozzarella cheese
Preheat the oven to 350ºF and line 2 giant baking sheets with parchment paper. Minimize the ends off the zucchini, then use a mandolin slicer or sharp knife to chop them into skinny strips, a couple of 1/8-inch thick. You need to get about 14-15 slices from every giant zucchini; about 30 in whole. (Or use 3 medium zucchini to get 30 slices.)
Organize the zucchini slices right into a single layer on the ready baking sheets and sprinkle them flippantly with salt. Place the pans within the oven to prepare dinner for 10 minutes. This may assist to take away extra moisture from the zucchini, so your lasagna will not end up too watery. When the timer goes off, set them apart to chill briefly.
Whereas the zucchini is within the oven, add the olive oil to a skillet over medium-high warmth and saute the garlic for 1 minute, simply till it smells aromatic. Add within the floor beef and a 1/2 teaspoon of salt, and stir, breaking apart the meat as you go. Cook dinner till the meat is browned, and not pink, about 5 to eight minutes.
Drain any grease from the pan with the bottom beef. Put aside a ½ cup of marinara sauce to make use of on the underside of the lasagna pan, then add the remainder of the sauce into the bottom beef. (There needs to be roughly 1 ¼ cups of sauce so as to add in.) Set it apart till you are able to assemble.
Subsequent, add the ricotta to a big mixing bowl, and add within the egg, oregano, and a ¼ teaspoon of salt. Combine properly and set it apart.
To assemble the lasagna, unfold the reserved ½ cup of marinara sauce over the underside of a 9-by-13-inch baking dish. Add a layer of zucchini noodles throughout the underside of the pan, utilizing about 10 slices. It is okay if they do not overlap. Add half of the ricotta combination to the highest of the zucchini noodles, and gently unfold it out. Then high that with half of the meat sauce, spreading it out. High with 1 cup of shredded mozzarella cheese.
Repeat the layers, beginning with one other layer of zucchini, adopted by the remainder of the ricotta, meat sauce, and one other cup of mozzarella cheese. End the lasagna off with a last layer of zucchini noodles, and sprinkle a little bit extra mozarella cheese on high, a couple of ½ cup.
Bake the zucchini lasagna for half-hour at 350ºF, or till the middle of the lasagna reaches 160ºF, to ensure the egg is cooked by means of. For a golden high, activate the oven’s broiler and let the cheese bubble for two to three minutes. Watch carefully, so the highest does not burn. Then take away the lasagna from the oven and let it cool for at the very least 10 minutes earlier than slicing and serving. It is regular for a little bit little bit of liquid to settle on the backside of the pan because the lasagna rests, FYI. Leftover lasagna may be saved tightly lined within the fridge for as much as 4 days.
- This prepare dinner time assumes you’ll prepare dinner the bottom beef throughout the identical 10 minutes that zucchini noodles are cooking within the oven. If you happen to don’t multitask, the timing is perhaps barely longer.
- For a vegetarian lasagna, change the bottom beef with 2 (15 ounce) cans of lentils which were drained and rinsed.
- For a low-dairy choice, strive utilizing vegan ricotta cheese as an alternative. You may as well use the fillings from my vegan lasagna, for a completely dairy-free recipe.
Energy: 314kcal, Carbohydrates: 5g, Protein: 28g, Fats: 20g, Saturated Fats: 11g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 7g, Trans Fats: 0.2g, Ldl cholesterol: 110mg, Sodium: 317mg, Potassium: 512mg, Fiber: 1g, Sugar: 3g, Vitamin A: 674IU, Vitamin C: 15mg, Calcium: 310mg, Iron: 2mg
If you happen to do this zucchini lasagna recipe, please go away a remark and star score under letting me know the way you prefer it!