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Zucchini Lasagna (Low-Carb & Delicious!)

Zucchini Lasagna (Low-Carb & Delicious!)
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Zucchini Lasagna (Low-Carb & Delicious!) is a fresh, healthy twist on traditional Italian lasagna. This vibrant dish uses thin zucchini slices instead of pasta sheets, creating a low-carb, vegetable-packed meal that maintains all the rich flavors and comforting layers of classic lasagna. It’s perfect for anyone looking to enjoy a hearty, nutritious dinner while keeping carbs in check.

Ingredients

Scale

Main Ingredients

  • 4–5 medium zucchinis, sliced thin lengthwise
  • 3 cups marinara sauce (homemade or high-quality store-bought)
  • 1 ½ cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil (or mixed fresh herbs: basil, oregano, parsley)
  • 2 tablespoons olive oil

Optional Ingredients

  • 1 pound lean ground beef or turkey (optional for added protein)
  • Crushed red pepper flakes or spicy Italian sausage (for a spicy variation)
  • Spinach, mushrooms, or eggplant (for vegetarian or veggie-boosted versions)
  • Plant-based cheese alternatives and cashew ricotta (for dairy-free versions)
  • Additional fresh herbs like thyme and rosemary (to mix into cheese)
  • Cottage cheese or cooked lentils (for extra protein without meat)

Instructions

  1. Prepare the Zucchini: Wash and slice the zucchinis lengthwise into thin strips using a mandoline slicer or a sharp knife. Lay the slices on paper towels and sprinkle lightly with salt to draw out excess moisture, helping to prevent a soggy lasagna.
  2. Roast the Zucchini: Brush both sides of the zucchini slices with olive oil and place them on a baking sheet. Roast in a preheated oven at 400°F (200°C) until the slices are tender and slightly golden, enhancing their flavor and texture.
  3. Make the Sauce and Cheese Mixture: Warm the marinara sauce in a saucepan. In a mixing bowl, combine the ricotta cheese with half of the grated Parmesan cheese and chopped fresh herbs to create a creamy and flavorful filling.
  4. Build the Lasagna: In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer roasted zucchini slices over the sauce, then add dollops of the ricotta mixture followed by a sprinkle of shredded mozzarella. Repeat these layers several times, finishing with a final layer of sauce topped with remaining mozzarella and Parmesan cheese.
  5. Bake to Perfection: Cover the baking dish with foil and bake at 375°F (190°C) for approximately 30 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese on top is bubbly and golden brown.
  6. Let it Rest: Remove the lasagna from the oven and let it rest for 10 minutes before slicing. This rest time allows the layers to set properly, ensuring the lasagna holds together when served.

Notes

  • Drain zucchini well by salting and patting dry to prevent watery lasagna.
  • Use a mandoline slicer for even zucchini slices that cook uniformly.
  • Let lasagna rest before serving to maintain neat, layered slices.
  • Opt for fresh or high-quality marinara sauce to enhance the flavor.
  • Customize cheese blends by mixing mozzarella with fontina or provolone for more complex cheesy layers.
  • For dairy-free versions, substitute cheeses with plant-based alternatives and use cashew ricotta.
  • This dish is naturally gluten-free due to the zucchini replacing pasta sheets.

Nutrition

Keywords: Zucchini lasagna, low-carb lasagna, gluten-free lasagna, healthy Italian, vegetable lasagna, keto lasagna, low-carb dinner

Find it online: https://elenaglam.com/zucchini-lasagna-low-carb-delicious/