Firm 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.
- Author: Mick
- 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
Vegetables
- 4 medium zucchini, thinly sliced
Meat
- 1 pound ground beef (or ground turkey)
Sauce
Cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 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