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.
Author:Christy Page
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Yield:12 servings 1x
Category:Entrées
Ingredients
Scale
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.
