I have been having so much fun using vegetables in new and exciting ways. There is something satisfying about taking a classic dish and updating it to incorporate more veggies. This past weekend, I tried a new version of a family favorite, Zucchini Lasagna. In my household, we all love lasagna. There is something about the tang of the tomato sauce with the creaminess of the cheese that I just crave.
In the theme of replacing pasta with vegetables, I decided to give zucchini a try. The results were amazing. Not only did I still have the ooey, gooey, filling favorite that I love so much. I also had the satisfaction of increasing my vegetable and vitamin intake at the same time!
My biggest concern was the dish being too ‘wet’. In my forays into cooking with vegetables, I have found that they tend to excrete extra moisture in dishes instead of absorbing it like pasta does. I decided to alter my recipe a bit to take this into consideration.
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The first thing I did was broil my zucchini. Once I had my sliced zucchini, I spread them out on cookie sheets with a little sprinkle of salt, and broiled them for about 5 minutes. Keep a close eye on them. You want them to soften but not get mushy. I then moved the slices to a clean paper towel to help absorb any extra moisture.
The second adjustment I made was to my sauce. I typically use a homemade sauce that is fresh tomatoes, herbs, with ground beef and sausage in it. I freeze up batches the end of each summer and use it all winter long. It can be a little bit thinner than store bought sauce, but tastes so light and fresh! I decided to add a can of tomato paste to my homemade sauce to help thicken it up. What a great decision this was! I still had the fresh flavor but in a slightly thicker form.
The third step was all in the layering. I started with a thin layer of sauce in the bottom of an 8×8 inch pan and then topped with layers of zucchini slices, sauce and cheese. For cheese, I like a combination of mozzarella, asiago, provolone and cheddar. I kept repeating until the pan was full. Then the concoction went into a 350-degree oven for about 45 minutes or until bubbly and cheese is melted all the way through. I did let this cool and set for about 20 minutes before serving up. It allowed everything to firm up a bit.
It was time to dig in! The dish was hot, gooey, and so very satisfying. We had a nice crusty bread to go with it and help collect all of the sauce left on the plate (you can omit the bread of course!). I don’t think I left a drop behind!
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Guilt-Free Zucchini Lasagna
This Guilt-Free Zucchini Lasagna swaps traditional pasta for thin slices of zucchini, layered with savory meat sauce, creamy cheese blend, and rich tomato flavors for a low-carb twist on the classic Italian comfort food.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Entrées
Ingredients
- 3–4 medium zucchinis, sliced lengthwise into 1/4 inch strips
- Salt for sprinkling
- 3 cups homemade tomato sauce (or store-bought)
- 1 can (6 oz) tomato paste
- 1 lb ground beef (optional)
- 1/2 lb Italian sausage (optional)
- 2 cups shredded cheese blend (mozzarella, asiago, provolone, and cheddar)
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 tsp dried Italian herbs
- Salt and pepper to taste
Instructions
- Preheat the oven broiler. Lay zucchini slices on baking sheets, sprinkle with salt, and broil for about 5 minutes until slightly softened but not mushy. Transfer to paper towels to absorb excess moisture.
- If using meat, brown the ground beef and sausage in a large skillet. Drain excess fat.
- Mix the tomato sauce with tomato paste and cooked meat (if using). Season with salt and pepper to taste.
- In a bowl, mix ricotta cheese with the egg, Parmesan, and dried herbs.
- Preheat oven to 350°F (175°C).
- In an 8×8 inch baking dish, spread a thin layer of sauce. Layer zucchini slices to cover the bottom of the dish.
- Spread a layer of the ricotta mixture over the zucchini, followed by a layer of the meat sauce and a sprinkle of the shredded cheese blend.
- Repeat the layers until all ingredients are used, ending with a layer of sauce and shredded cheese on top.
- Bake for 45 minutes or until the cheese is melted and bubbly.
- Let cool for 20 minutes before serving to allow the lasagna to set.
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Do you have any helpful hints for how to use more veggies in your dishes? If you try this Zucchini Lasagna, I’d love to hear what you think!
