Baked Zucchini Lasagna Recipe

Zucchini Lasagna is a low-carbohydrate casserole that replaces the lasagna noodles with layers of zucchini noodles. A healthier alternative to classic lasagna, but with all the delicious, hearty flavor!

Course main meal

Cuisine Italian

Keyword how to make Zucchini Lasagna, vegetable lasagna zucchini, zucchini lasagna recipe

Prep Time 35

Cook Time 40

Servings

Calories 476kcal

Author Beth Pierce

Ingredients

5 medium to large zucchini
Kosher salt
1 lb Italian sausage or lean ground beef
½ medium onion finely chopped
3 cloves garlic minced
1 teaspoon Italian Seasoning
24 ounces marinara or pasta sauce
15 ounces ricotta cheese
1 cup shredded Parmesan Cheese
1 large egg
½ teaspoon freshly ground black pepper
2 cups shredded mozzarella cheese
Fresh basil or parsley optional

Instructions

Preheat oven to 375 degrees. Grease or spray with nonstick spray a 9x13 inch baking pan.
Cut the zucchini into thin slices lengthwise, or use a mandoline for thin, uniform slices. Salt the slices and place them on baking sheets covered with parchment paper. Bake in the preheated oven for 10 minutes. Remove from the oven and carefully blot up any excess moisture on the zucchini with paper towels.
Meanwhile, brown the Italian sausage in a large skillet over medium-high heat. About halfway through the browning process, add the onion and continue cooking until the sausage is browned and the onions are soft. Reduce the heat to low and add the garlic and Italian Seasoning, cooking for 1 minute. Stir in the marinara sauce (reserving 1/2 cup) and simmer for 10-15 minutes uncovered.
In a medium bowl, stir together the ricotta cheese, Parmesan cheese, egg, and freshly ground black pepper.
To assemble, spread the 1/2 cup of reserved sauce in the prepared baking dish. Top with the baked zucchini slices. Top the zucchini slices with half of the meat sauce mixture. Top with another layer of baked zucchini slices. Spread the ricotta mixture over the zucchini using an offset spatula. Top with another layer of zucchini slices. Then top with the remaining meat sauce and half of the mozzarella. Add another layer of zucchini slices and sprinkle with the remaining mozzarella and a sprinkle of Italian Seasoning.
Bake for 35-40 minutes or until the cheese is melted and the sauce is bubbling. If desired, turn the broiler on low for the last 2 minutes to lightly brown the top but keep a close eye on it. Let stand 15 minutes before slicing. If desired, garnish with chopped fresh basil or parsley.

Notes

Substitute lean ground beef, ground turkey, or ground chicken for the Italian sausage.
Use a mandoline slicer to get uniform thin zucchini slices.
Store leftovers in the fridge for up to 3 days. Reheat in the microwave at reduced power.
To freeze, first cool completely. Cover with two layers of plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight. Remove from the fridge 45 minutes before baking to bring to room temperature. Remove the plastic wrap, cover with foil, and bake for 25 minutes or until hot at 350 degrees.

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