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zucchini lasagna

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

Zucchini Lasagna is a delicious, low-carbohydrate, keto-friendly, gluten-free casserole that replaces lasagna noodles with zucchini slices. It is equally delectable, and it is loaded with mouthwatering cheese, sausage, and sauce. Summer is such an amazing time for fresh vegetables. For those of you who love zucchini, this fresh low-carbohydrate Lasagna Zucchini is an absolute must-try.

yield 8 serving(s)
prep time 35 Min
cook time 40 Min
method Stove Top

Ingredients For zucchini lasagna

  • 5
    medium to large zucchini
  • kosher salt
  • 1 lb
    italian sausage or lean ground beef
  • ½ md
    onion finely chopped
  • 3 clove
    garlic minced
  • 1 tsp
    italian seasoning
  • 24 oz
    marinara or pasta sauce
  • 15 oz
    ricotta cheese
  • 1 c
    shredded parmesan cheese
  • 1
    large egg
  • ½ tsp
    freshly ground black pepper
  • 2 c
    shredded mozzarella cheese
  • fresh basil or parsley (optional)

How To Make zucchini lasagna

  • 1
    Preheat oven to 375 degrees. Grease or spray with nonstick spray a 9×13 inch baking dish.
  • 2
    Cut the zucchini into thin slices lengthwise, or use a mandoline for thin, uniform slices. Salt the slices and place them on baking sheets covered with parchment paper. Bake in the preheated oven for 10 minutes. Remove from the oven and carefully blot up any excess moisture on the zucchini with paper towels.
  • 3
    Meanwhile, brown the Italian sausage in a large skillet over medium-high heat. About halfway through the browning process, add the onion and continue cooking until the sausage is browned and the onions are soft. Reduce the heat to low and add the garlic and Italian Seasoning, cooking for 1 minute. Stir in the marinara sauce (reserving 1/2 cup) and simmer for 10-15 minutes uncovered.
  • 4
    In a medium bowl, stir together the ricotta cheese, Parmesan cheese, egg, and freshly ground black pepper.
  • 5
    To assemble, spread the 1/2 cup of reserved sauce in the prepared baking dish. Top with the baked zucchini slices. Top the zucchini slices with half of the meat sauce mixture. Top with another layer of baked zucchini slices. Spread the ricotta mixture over the zucchini using an offset spatula. Top with another layer of zucchini slices. Then top with the remaining meat sauce and half of the mozzarella. Add another layer of zucchini slices and sprinkle with the remaining mozzarella and a sprinkle of Italian Seasoning.
  • 6
    Bake for 35-40 minutes or until the cheese is melted and the sauce is bubbling. If desired, turn the broiler on low for the last 2 minutes to lightly brown the top but keep a close eye on it. Let stand 15 minutes before slicing. If desired, garnish with chopped fresh basil or parsley.
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