Zucchini No Noodle Lasagna

Table of Contents

A low-carb, gluten-free twist on classic lasagna, using zucchini noodles instead of pasta! This dish is cheesy, flavorful, and perfect for a healthy meal.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 6

Ingredients:

For the Zucchini Noodles:

3 large zucchinis, sliced lengthwise into ⅛-inch thin strips

1 teaspoon salt (to remove excess moisture)

For the Meat Sauce:

1 pound (450g) ground beef or turkey

1 small onion, diced

3 garlic cloves, minced

1 (14 oz) can crushed tomatoes

1 (6 oz) can tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon red pepper flakes (optional)

For the Cheese Layer:

1 cup ricotta cheese (or cottage cheese)

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1 large egg

1 tablespoon fresh basil or parsley, chopped

For Topping:

1 cup shredded mozzarella cheese

Instructions:

Step 1: Prepare the Zucchini Noodles

Slice zucchini into thin strips using a mandoline slicer or a sharp knife.

Lay them on a paper towel, sprinkle with 1 teaspoon of salt, and let sit for 15 minutes to draw out moisture.

Pat dry with paper towels to remove excess water.

(Optional) Pre-bake the zucchini noodles at 375°F (190°C) for 10 minutes to prevent sogginess.

Step 2: Make the Meat Sauce

In a large skillet over medium heat, cook the ground beef/turkey until browned. Drain excess fat.

Add diced onion and garlic, sauté for 2-3 minutes until fragrant.

Stir in crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes.

Simmer for 10 minutes, stirring occasionally.

Step 3: Make the Cheese Mixture

In a bowl, mix ricotta, mozzarella, Parmesan, egg, and fresh basil/parsley until combined.

Step 4: Assemble the Lasagna

Preheat oven to 375°F (190°C).

In a 9×13-inch baking dish, spread a thin layer of meat sauce.

Add a layer of zucchini noodles on top.

Spread half of the ricotta mixture over the zucchini.

Add another layer of meat sauce.

Repeat the layers: zucchini, ricotta, and meat sauce, ending with sauce.

Sprinkle 1 cup of shredded mozzarella on top.

Step 5: Bake the Lasagna

Cover with foil and bake for 30 minutes.
Remove foil and bake for 10 more minutes until cheese is golden and bubbly.
Let it rest for 10 minutes before slicing.

Tips for the Best Zucchini Lasagna

Salting & pre-baking zucchini prevents a watery lasagna.

Let it rest before slicing so it holds its shape.

Add spinach or mushrooms for extra nutrition.

Use a combination of beef and Italian sausage for more flavor.

Nutrition (Per Serving, Approximate):

Calories: 320

Protein: 28g

Carbohydrates: 10g

Fat: 20g

Fiber: 3g

Sodium: 450mg