Zucchini Lasagna Recipe

Name: Zucchini Lasagna Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 85 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 2 lbs zucchini (4-5 medium/large, cut into 1/4” thick slices or rings*); 1 tbsp olive oil or cooking spray (plus more for meat sauce); 3 1/2 tsp fine sea salt (divided); 1 tsp freshly ground black pepper; 1 1/2 lbs ground beef (15-20% fat content); 1 cup yellow onion (chopped); 3 g arlic cloves (minced); 24 oz pasta sauce (homemade or store-bought); 1/4 cup chopped basil or parsley (divided); 4 cups shredded mozzarella cheese (divided); 15 oz reduced-fat ricotta cheese; 1 cup shredded parmesan cheese; 1 large egg

This Zucchini Lasagna is just as tasty as our traditional lasagna recipe but with fewer calories! We substitute zucchini for lasagna noodles to make it low-carb and gluten-free. It's just as melty and cheesy with the same crave-worthy bolognese sauce, ricotta cheese mixture, and melty mozzarell

⏱️ 85 menit 🔪 Persiapan: 30 menit 🔥 Masak: 40 menit 📊 Sedang ⭐ 5.0 (42) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Natasha's Kitchen

Bahan-bahan

12 porsi

2 lbs zucchini (4-5 medium/large, cut into 1/4” thick slices or rings*)
1 tbsp olive oil or cooking spray (plus more for meat sauce)
3 1/2 tsp fine sea salt (divided)
1 tsp freshly ground black pepper
1 1/2 lbs ground beef (15-20% fat content)
1 cup yellow onion (chopped)
3 g arlic cloves (minced)
24 oz pasta sauce (homemade or store-bought)
1/4 cup chopped basil or parsley (divided)
4 cups shredded mozzarella cheese (divided)
15 oz reduced-fat ricotta cheese
1 cup shredded parmesan cheese
1 large egg

Langkah-langkah

Prepare Zucchini - Preheat outdoor grill, grill pan, or large skillet to medium/high heat. Slice zucchini into 1/4” thick long slices or rings if preferred, discard the ends. Spray or brush both sides lightly with olive oil and season all over with about 2 tsp salt and 1/2 tsp pepper. Grill for 2 minutes per side over medium/high heat until crisp-tender.
Make the Meat Sauce - preheat the oven to 375 ̊F. Place a deep saucepan or Dutch oven over medium/high heat and add 1 Tbsp olive oil and ground beef. Sauté, breaking it up with a spatula until browned, about 5 minutes. Drain off all but 2 Tbsp of fat.
Add diced onions and sauté 5 minutes, then add garlic and sauté another minute. Add pasta sauce, half to the basil or parsley. Season with 1 tsp fine sea salt and 1/2 tsp pepper. Bring to a low boil, then cover and simmer for 10 minutes, stirring occasionally. Season to taste then remove from heat and set aside.
In a mixing bowl, combine 1 cup mozzarella, ricotta cheese, parmesan, 1 egg, the rest of your basil or parsley, and 1/2 tsp fine sea salt. Stir to combine.
Spread 1/2 cup meat sauce in the bottom of a 9x13 casserole dish. Add a layer of zucchini, spread 1/3 of the meat sauce, and sprinkle with 1 cup of mozzarella. Spoon on and spread the top with 1/2 of your cheese sauce. Repeat until you have 3 layers of zucchini.
Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375 ̊F for 40-45 minutes. Remove the foil and broil for 3-4 minutes to create a golden cheesy top. Rest for 15 minutes before slicing and garnish with basil or parsley, if desired, and serve.