Zucchini Lasagna with Meat and Cheese Recipe

Introduction

This firm zucchini lasagna is a delicious, low-carb alternative to traditional pasta lasagna. Made with thinly sliced zucchini, savory ground meat, rich marinara sauce, and creamy cheeses, it’s a satisfying meal that’s perfect for family dinners.

Ingredients

• Zucchini (thinly sliced)
• Ground meat (beef, turkey, or your choice)
• Marinara sauce
• Ricotta cheese
• Mozzarella cheese

Instructions

1. Step 1: Slice the zucchini into thin, even strips to use as noodle substitutes.
2. Step 2: Brown the ground meat in a skillet until fully cooked and drain excess fat.
3. Step 3: Spread a thin layer of marinara sauce on the bottom of a baking dish.
4. Step 4: Layer zucchini slices over the sauce, then add a layer of cooked meat, more marinara, and spoonfuls of ricotta cheese. Repeat layers as desired.
5. Step 5: Top the final layer with mozzarella cheese.
6. Step 6: Bake at 375°F (190°C) for about 30-40 minutes, or until the lasagna is set and cheese is bubbly and golden.
7. Step 7: Let it rest for 10 minutes before serving to allow it to firm up.

Tips & Variations

• Salting the zucchini slices and letting them sit for 10 minutes can help release excess moisture and keep the lasagna from becoming watery.
• For a vegetarian version, substitute the ground meat with cooked lentils or chopped mushrooms.
• Add fresh herbs like basil or oregano to the meat sauce for extra flavor.
• Use part-skim or whole milk ricotta to adjust richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. For longer storage, freeze the lasagna and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese in this lasagna?

Yes, you can substitute mozzarella with provolone or fontina, and ricotta can be replaced with cottage cheese if preferred.

Do I need to peel the zucchini?

Peeling is optional. Leaving the skin on adds texture and nutrients, but if you prefer a softer texture, peeling is fine.

Zucchini Lasagna with Meat and Cheese Recipe

Print Recipe

★★★★★

4.5 from 343 reviews

This Firm Zucchini Lasagna is a low-carb, delicious twist on the classic Italian favorite, substituting sliced zucchini for traditional pasta layers. Packed with savory ground meat, rich marinara sauce, creamy ricotta, and melted mozzarella cheese, this baked dish delivers comforting, hearty flavors while keeping it light and fresh.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Zucchini

• 3 large zucchinis, thinly sliced lengthwise

Meat Sauce

• 1 pound ground meat (beef, turkey, or chicken)
• 2 cups marinara sauce

Cheeses

• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Prepare Zucchini: Thinly slice the zucchinis lengthwise using a sharp knife or mandoline to create even, lasagna-like sheets. Set aside on paper towels to drain excess moisture.
2. Cook Meat Mixture: In a medium skillet over medium heat, brown the ground meat until fully cooked. Drain any excess fat, then stir in marinara sauce. Simmer for 5 minutes to meld flavors.
3. Assemble Lasagna: In a baking dish, spread a thin layer of the meat sauce. Layer zucchini slices over the sauce to cover the bottom. Spread spoonfuls of ricotta cheese over the zucchini, followed by a layer of meat sauce, then a sprinkle of mozzarella. Repeat layering until all ingredients are used, finishing with a mozzarella topping.
4. Bake: Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until the cheese is bubbly and golden and the dish is set.
5. Rest and Serve: Let the lasagna cool for 10 minutes before slicing to allow it to firm up for clean servings.

Notes

• Slicing the zucchini thinly ensures it cooks thoroughly and layers well.
• To reduce moisture, salt the zucchini slices and let them sit for 10 minutes before assembling, then pat dry.
• You can substitute ground beef with ground turkey or chicken for a leaner option.
• For a vegetarian version, replace meat with sautéed mushrooms or lentils.
• Use part-skim cheeses for lower fat content.

Keywords: Zucchini lasagna, low-carb lasagna, zucchini recipes, baked lasagna, ground meat recipe, healthy Italian dinner