Description

A delicious, gluten-free lasagna that uses thinly sliced zucchini instead of pasta. This recipe features layers of par-baked zucchini, savory beef marinara, and a bright herbed ricotta filling, resulting in a rich, creamy, and low-carb meal perfect for summer.

Ingredients

Scale

4 to 5 large medium zucchini
1 tablespoon sea salt
2 tablespoons neutral oil (such as avocado or olive oil)
15 ounces whole milk ricotta cheese
1/2 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 teaspoon lemon zest
2 cloves garlic, minced
1 large egg
1/2 cup Parmesan cheese, grated
1 pound ground beef (80/20 or 90/10)
24 ounces marinara sauce (no added sugar)
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
2 cups low-moisture mozzarella cheese, shredded

Instructions

Preheat oven to 375°F (190°C).
Wash zucchini and trim ends. Slice lengthwise into 1/8-inch thick strips.
Place zucchini slices in a single layer on paper towels, sprinkle with sea salt, and let sit for 20-30 minutes to draw out moisture.
Rinse zucchini under cold water to remove salt and pat completely dry with paper towels.
Brush zucchini slices lightly with neutral oil and arrange on baking sheets. Par-bake for 10 minutes, then remove and let cool.
In a medium bowl, mix ricotta, basil, parsley, lemon zest, garlic, egg, and 1/2 cup Parmesan until smooth.
In a large skillet, brown ground beef over medium-high heat. Drain excess fat.
Add marinara sauce, Italian seasoning, and red pepper flakes to the beef. Simmer for 5-10 minutes until thickened.
Spread 1 cup of beef sauce on the bottom of a 9×13 inch baking dish.
Layer 1: Place zucchini slices over sauce, spread half the ricotta mixture, spoon half the remaining beef sauce, and sprinkle with 1 cup mozzarella.
Layer 2: Repeat with another layer of zucchini, remaining ricotta, remaining beef sauce, and remaining 1 cup mozzarella. Top with remaining zucchini or cheese.
Cover dish tightly with aluminum foil (use toothpicks to keep foil from touching cheese).
Bake covered for 30 minutes. Remove foil and bake for another 15 minutes until cheese is bubbly and golden.
Let lasagna rest for 15 minutes before cutting to allow layers to set.

Notes

Do not skip salting the zucchini; it is crucial to remove excess moisture and prevent a soupy lasagna. Ensure zucchini is patted completely dry after rinsing. Use low-moisture mozzarella for best melting results. Let the lasagna rest for 15 minutes before cutting to ensure clean slices. This dish freezes well; wrap individual portions tightly for up to 3 months.

Prep Time: 45 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 6
Sodium: 580
Fat: 22
Saturated Fat: 10
Carbohydrates: 12
Fiber: 4
Protein: 22

Keywords: low-carb, zucchini lasagna, gluten-free, keto-friendly, summer recipe, beef lasagna, herbed ricotta, healthy dinner, meal prep