ZUCCHINI LASAGNA

February 27, 2013

Or as we call it, “zucc zag.” This is great for a low carb kick, or if you’re just looking to sneak some veggies into a certain someone’s dinner.

Zucchini Lasagna from Rachel Schultz

ZUCCHINI LASAGNA
Serves 8-10

1 pound ground beef or turkey
3 cloves garlic, minced
1/2 onion, chopped
24 ounces tomato sauce
2 tablespoons basil
3 medium zucchini, sliced 1/8″ thick
15 ounces ricotta
16 ounces mozzarella, shredded
1/4 cup parmesan
1 large egg
Salt & pepper

Preheat oven to 350 degrees. Brown ground meat in a large skillet over medium heat with onion, garlic, basil, and salt & pepper. Add sauce and simmer for about 10-15 minutes. Meanwhile, combine ricotta, parmesan, 12 ounces mozzarella, and egg in a bowl and mix. Arrange zucchini slices into the base of a 9×13 baking dish. Layer with half of meat sauce and cheese mixture. Repeat layering and top with final layer of zucchini slices.

Zucchini Lasagna from Rachel Schultz

Sprinkle with remaining mozzarella. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes.

Zucchini Lasagna from Rachel Schultz

 

5.0 from 5 reviews
zucchini lasagna
 
Author:
Serves: 8-10
Ingredients
  • 1 pound ground beef or turkey
  • 3 cloves garlic, minced
  • ½ onion, chopped
  • 24 ounces tomato sauce
  • 2 tablespoons basil
  • 3 medium zucchini, sliced ⅛" thick
  • 15 ounces ricotta
  • 16 ounces mozzarella, shredded
  • ¼ cup parmesan
  • 1 large egg
  • Salt & pepper
Instructions
  1. Preheat oven to 350 degrees. Brown ground meat in a large skillet over medium heat with onion, garlic, basil, and salt & pepper. Add sauce and simmer for about 10-15 minutes. Meanwhile, combine ricotta, parmesan, 12 ounces mozzarella, and egg in a bowl and mix.
  2. Arrange zucchini slices into the base of a 9x13 baking dish. Layer with half of meat sauce and cheese mixture. Repeat layering and top with final layer of zucchini slices.
  3. Sprinkle with remaining mozzarella. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes.

Adapted from Skinnytaste.

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Comments

  • Cheryl S

    Great info on the vegetable peeler because I really don’t need to buy another appliance! They are taking over the laundry room now! :)
    I am making this tonight. thanks!

  • Diane

    This was absolutely amazing! I have been wanting to make a healthier lasagna for a long time. I have found the recipe. This dish cuts and serves just like lasagna…without the noodles! It was so easy to make and was a hit at my last gathering. I did add spinach to the sauce just because I had some. Thanks so much for sharing!

  • angela

    This was amazing. I didn’t even miss the pasta one bit. Thanks for sharing with the world.

  • Kerri

    I’m making this for dinner tonight. However, I’m going to be using portobello mushrooms instead of meat. I’m also using slices of smoked mozzarella instead of shredded and using it as an extra layer :-)

  • […] The almost hour baking was so worth it! This delicious meal was filling and I was satisfied and very happy that I was able to keep it healthy while the hubby was on shift! Be careful with the lasagna when you take it out, because of the zucchini, it can get a little watery. For the full recipe, head over to rachelschultz.com!!! […]

  • I made this about a month ago and froze some- had it today and it was great. I did the salt trick but mine was really watery. Any other hints? I did see a recipe that suggested cooking the zucchini in the oven for 5 minutes first at 375. I may try that. Thank you, very good. Did not miss the noodles at all.

  • […] lasagna.Lasagna is the classic make now, bake later meal, which is why I was excited to find this low-carb version with zucchini slices in place of noodles. You can assemble your entire lasagna over the weekend, […]

  • […] I’ve prepared this dish with eggplant, zucchini and even sweet potato as the noodle layer. For this recipe, I’m using thin slices of zucchini cut with a mandolin. The thinner the “noodle” the less cook time, so keep that in mind. This is a great photo example of how to layer by Rachel Schultz. […]

  • Eve

    Thought it was great. Very tasty

  • Rachel,

    Do you happen to know the nutritional facts of this dish? Looks great!

  • Mia

    Definitely going to try this it looks great! I was wondering would this dish be suitable for cooking, freezing in portions and reheating?

    • Rachel Schultz

      Yes, it works for freezing. Thanks Mia!

  • Dale

    Have now fixed this treat four or five times now and everyone loves it. The big test is tomorrow, having a family POW-WOW the whole tribe will be there. I know it will get a thumbs up vote. Will give you the verdict later. Thanks for the great recipe.

    • Rachel Schultz

      Thanks Dale!

  • Denise

    Just wanted to say that this was AMAZING!! I made it last night for dinner and just awesome. It was so easy too. Thanks for sharing!!

    • Rachel Schultz

      You’re welcome! Thanks for commenting

  • […] lasagna.Lasagna is the classic make now, bake later meal, which is why I was excited to find this low-carb version with zucchini slices in place of noodles. You can assemble your entire lasagna over the weekend, […]

  • […] lasagna.Lasagna is the classic make now, bake later meal, which is why I was excited to find this low-carb version with zucchini slices in place of noodles. You can assemble your entire lasagna over the weekend, […]

  • Sylvia

    I wish I had known about the non watery trick, haha, but it was still SOOOO delicious, I think the best lasagna I’ve ever had, the only thing I would change is double the meat, felt it was a little/lot skimpy, my husband and mom thought the same, but overall amazing! Oh and I used a mandolin to slice the zucchini, SOOO easy, I bought an organic zucchini which was SO large and I think had all my slices from one super duper large zucchini, thanks for such a great and easy to replicate food blog!

    • Rachel Schultz

      Those are great tips. I’m glad you liked it!

  • Rachel V.

    Rachel – This looks super delicious — but how do you keep the final result from getting watery? I’ve had that problem with vegetable lasagnas before, and yours looks very non-watery, so I had to ask! What’s your trick?

    • Rachel Schultz

      I recommend laying the zucchini out on a paper towel and sprinkling with salt. The moisture will separate and you can blot it up with a paper towel. Great question!

  • Rachel Schultz

    I used a vegetable peeler.

    • Hey Rach! I made this tonight and had a heck of a time slicing the zucchini. I tried the vegetable peeler and it worked for some of the pieces, but once I got to the seeded part it just kept shredding into pieces. Did you encounter this? Perhaps the zucchinis I used were too large?

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