🇮🇹 Italian

Zucchini Lasagna

A hearty, comforting lasagna with layers of thinly sliced zucchini standing in for pasta, rich beef-and-tomato ragù, creamy ricotta, and bubbling mozzarella.

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520 cal / serving 12g net carbs 42g protein 32g fat Prep: 20 min Cook: 45 min 2 servings

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Ingredients

Meat & Poultry

0.5 lb ground beef (85% lean)

Dairy & Eggs

1 whole egg
3 tbsp grated Parmesan
0.75 cup ricotta cheese
0.75 cup shredded mozzarella

Produce

3 cloves garlic, minced
0.5 whole yellow onion, finely diced
2 whole zucchini, sliced lengthwise ⅛-inch thick

Pantry

1 cup crushed tomatoes
1 tbsp olive oil
1 tbsp tomato paste

Spices & Herbs

0.5 tsp black pepper
0.5 tsp dried basil
1 tsp dried oregano
6 leaves fresh basil leaves (to garnish)
0.25 tsp red pepper flakes
1 tsp salt

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with paper towels.

2. Lay zucchini slices in a single layer on the paper towels, sprinkle lightly with salt, and let sit 10 minutes to draw out moisture. Pat dry — this prevents a watery lasagna.

3. Heat olive oil in a skillet over medium-high heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 1 minute more.

4. Add ground beef, breaking it up, and cook until browned, about 5 minutes. Drain excess fat.

5. Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Simmer on low for 10 minutes until slightly thickened.

6. In a small bowl, mix ricotta, egg, half the Parmesan, a pinch of salt, and a pinch of pepper until smooth.

7. In a small baking dish (roughly 8×6 inches), spread a thin layer of meat sauce on the bottom.

8. Lay a single layer of zucchini slices over the sauce, slightly overlapping.

9. Spread half the ricotta mixture over the zucchini, then add a layer of meat sauce, then a sprinkle of mozzarella. Repeat layers, finishing with meat sauce and the remaining mozzarella and Parmesan on top.

10. Cover tightly with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until the cheese is golden and bubbling.

11. Let rest 10 minutes before slicing. Garnish with fresh basil leaves and serve.

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