Delicious Zucchini Lasagna: A Low-Carb Twist on a Classic Dish

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With thinly sliced zucchini in lieu of pasta, zucchini lasagna is a lower-carb, healthier version of lasagna. This recipe is ideal for those on a ketogenic or gluten-free diet since it mixes layers of soft zucchini with savory meat, creamy ricotta, and gooey mozzarella. This Zucchini Lasagna has all the flavors of the traditional dish without the weight of pasta, making it a great choice for anybody aiming to reduce their carb intake or just seeking a lighter, more vegetable-rich lunch. It’s also a fantastic way to use up excess zucchini!

Ingredients:

For the zucchini layer:

5 medium zucchinis (about 2 pounds total weight)

Olive oil cooking spray
1 ½ teaspoons Diamond Crystal kosher salt (or ¾ teaspoon of any other salt), divided
½ teaspoon black pepper, divided
½ teaspoon garlic powder

For the beef layer:

1 tablespoon olive oil
1 pound lean ground beef (85/15)

1 tablespoon fresh garlic, minced
1 ⅓ cups marinara sauce, divided

For the ricotta layer:

- 1 cup of ricotta cheese (preferably whole milk, softened to room temperature)

2 large eggs
½ cup fresh basil, chopped and packed (about 1 ounce)

Topping:

1 cup of shredded mozzarella cheese (choose either part-skim or whole milk), set aside in two portions

Directions:
Slices of zucchini should be ready.
Put a layer of parchment paper on a baking sheet and preheat your oven to 375°F (190°C). Cut the zucchini into thin, ¼-inch-thick slices lengthwise. After the baking sheet is ready, place the zucchini slices on it and gently mist them on both sides with cooking spray that contains olive oil. Add half of the garlic powder, salt, and pepper.

Roast the zucchini: Put the slices of zucchini in the oven that has been warmed for 15 to 20 minutes, or until they are tender and beginning to release moisture. After roasting, take them out of the oven and place them aside. By doing this, you can keep the lasagna from becoming too wet.
Cook the beef layer: In a large pan over medium heat, heat 1 tablespoon of olive oil while the zucchini roasts. Using a wooden spoon, break up the ground beef as you heat it until it is browned and cooked through, which should take around 7-8 minutes. After draining any extra fat, add half of the marinara sauce (about ⅔ cup) and the minced garlic. Simmer for a further three to four minutes. Take off the heat and put aside.

Get the ricotta mixture ready by:
Put the eggs, chopped basil, and ricotta cheese in a medium bowl. Blend until thoroughly combined and smooth.
Put the lasagna together:

Cover the bottom of a 9 x 13-inch baking dish with a thin coating of marinara sauce (about ⅓ cup). Arrange the roasted zucchini slices in a layer, overlapping them just a little. Cover the zucchini with half of the ricotta mixture and then half of the cooked meat mixture. Top with ⅓ of the mozzarella cheese shreds.
Do the layers again:
Next, add the leftover ricotta and beef mixture, then another layer of zucchini slices. Add one more ⅓ of the mozzarella cheese on top. Spread the leftover marinara sauce on top of the zucchini slices and add a final layer. Evenly distribute the leftover mozzarella cheese on top of the sauce.
Make the lasagna:

Cook for 25 minutes in a preheated oven after carefully wrapping the dish with foil. Remove the cover after 25 minutes and continue baking for another 15 minutes, or until the cheese is bubbling and brown.
Give it time to relax and serve:
After the lasagna is finished, take it out of the oven and let it ten minutes to rest so the layers can solidify.
In summary:

Without compromising any of the hearty tastes, this zucchini lasagna is the ideal low-carb, gluten-free substitute for classic lasagna. Rich, filling, and nutrient-dense, the meal is made with roasted zucchini, flavorful meat, creamy ricotta, and melting mozzarella. This Zucchini Lasagna will be a success with your family and friends whether you’re searching for a healthy dinner alternative or a way to enjoy a traditional meal without the added carbohydrates!