Firm Zucchini Lasagna Recipe
Introduction
Firm zucchini lasagna is a delicious, low-carb alternative to traditional pasta lasagna. Using thinly sliced zucchini instead of noodles creates a lighter, vegetable-packed meal that still satisfies those cheesy, hearty cravings.
Ingredients
- 2 medium zucchinis, sliced thinly
- 1 pound ground meat (beef, turkey, or your choice)
- 2 cups tomato sauce
- 2 cups shredded cheese (mozzarella or a blend)
Instructions
- Step 1: Drain the zucchini slices by layering them between paper towels and pressing gently to remove excess moisture. This helps prevent the lasagna from becoming watery.
- Step 2: In a baking dish, layer some tomato sauce, then a layer of zucchini slices, followed by cooked ground meat and shredded cheese. Repeat the layers until all ingredients are used, ending with cheese on top.
- Step 3: Bake in a preheated oven at 375°F (190°C) for about 35-40 minutes, or until the cheese is melted and bubbly and the lasagna is firm.
Tips & Variations
- For extra flavor, sauté the ground meat with garlic and onions before layering.
- Try adding fresh herbs like basil or oregano to the tomato sauce for a vibrant taste.
- Use ricotta or cottage cheese mixed with an egg for a creamier texture.
Storage
Store leftover zucchini lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. It also freezes well—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other vegetables instead of zucchini?
Yes, thin slices of eggplant or yellow squash work well as substitutes for zucchini in this lasagna.
Do I need to salt the zucchini slices before assembling?
Salting the zucchini slices and letting them sit for 10-15 minutes helps draw out moisture, resulting in a less watery lasagna. Just be sure to pat them dry before layering.
PrintFirm Zucchini Lasagna Recipe
A healthy and delicious Firm Zucchini Lasagna recipe that replaces traditional pasta with thinly sliced zucchini, layered with savory ground meat, rich tomato sauce, and melted cheese, baked to perfection for a hearty low-carb meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb, Gluten Free
Ingredients
Vegetables
- 4 medium zucchini, thinly sliced
Meat
- 1 pound ground beef (or ground turkey)
Sauce
- 2 cups tomato sauce
Cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the Zucchini: Slice the zucchini into thin rounds and drain excess moisture by placing them between paper towels or a clean kitchen towel. This helps prevent a watery lasagna.
- Cook the Meat: In a skillet over medium heat, brown the ground meat until fully cooked, breaking it apart as it cooks. Drain any excess fat if needed.
- Layer the Lasagna: In a baking dish, start with a layer of cooked meat, then spread a layer of tomato sauce, followed by a layer of zucchini slices and a generous sprinkle of shredded mozzarella and Parmesan cheese. Repeat these layers until all ingredients are used, finishing with a top cheese layer.
- Bake: Preheat the oven to 375°F (190°C). Bake the layered lasagna for approximately 35-40 minutes until the cheese is melted and bubbly, and the layers are firm and set.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing to allow it to firm up further for cleaner servings.
Notes
- For a lower-fat option, substitute ground turkey for ground beef and use part-skim mozzarella.
- Salting zucchini before draining can help remove extra moisture but is optional.
- You can add Italian herbs such as basil, oregano, or garlic powder to the sauce for extra flavor.
- This dish is naturally low-carb and gluten-free.
Keywords: Zucchini lasagna, low-carb lasagna, gluten-free lasagna, healthy Italian recipe, baked zucchini, ground meat lasagna
