zucchini lasagna

Zucchini Lasagna is a low-carb, gluten free twist on your favorite Italian comfort food. This is an absolutely scrumptious way to use all that zucchini from your garden.

Zucchini Lasagna

olive oil

onion

beef

Italian sausage

28 Ounce can crushed tomatoes

tomato sauce

tomato paste

Tablespoons Italian Seasoning

sugar

salt and pepper

basil

ricotta cheese

medium sized zucchini (thinly sliced)

mozzarella cheese

In a large skillet over medium high heat add the olive oil and onion. Sauté until tender and add the ground beef and sausage. Cook and crumble until brown and cooked throughout. Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and basil. Let simmer on low heat.

In medium sized bowl add the ricotta cheese, parmesan, and egg. Mix until incorporated.

Preheat oven to 375 degrees and spray a 9x13 inch pan with non stick spray and set aside.

To make the lasagna start by spreading 1 cup of the meat sauce on the bottom. Arrange the zucchini slices in a single layer over the meat sauce. Spread 1/2 cup of the ricotta cheese, on top of the zucchini followed by shredded mozzarella cheese. Repeat the layers and top with cheese.

Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake and additional 20-25 minutes or until it is heated throughout and cheese is bubbly. Let it cool for 10 minutes before serving.

This Zucchini Lasagna is low fat, gluten-free, Keto friendly, ridiculously delicious and only 368 calories! This lasagna uses zucchini in place of pasta thereby reducing calories. Guilt free!

garlic (minced)

ground beef (extra lean)

bay leaves

cinnamon

oregano

tsp pepper

hot sauce

oz crushed tomatoes ((1 can))

zucchini

mozzarella cheese (shredded)

mushrooms (slices, I used white mushrooms)

Parmesan cheese (grated)

tbsp parsley (for garnish)

Make sauce: Add the olive oil to a large skillet and heat over medium heat. Add onion and cook for a couple minutes until onion is soft. Add garlic and ground beef and break the ground beef with a wooden spoon.

Cook until the meat is no longer pink. Add bay leaves, cinnamon, oregano, pepper, hot sauce and stir. Cook for a couple more minutes. Add crushed tomatoes, stir and simmer for 10 to 15 minutes.

Prepare zucchini: While the sauce is simmering you can prepare the zucchini, by either using a knife to slice them or using a mandoline. Slice the zucchini so they are about 1/8 of an inch in thickness.

Preheat oven to 375 F degrees. Use a 9x13 inch baking dish.

Assemble lasagna: Start with a layer of zucchini slices. Top the zucchini layer with a bit of mozzarella cheese and then a layer of mushroom slices. Next add a layer of the meat sauce, followed by dollops of ricotta cheese. Repeat so that you end up with 3 layers of zucchini. When you get to the last layer of ricotta cheese, top with shredded mozzarella or slices of mozzarella cheese. Finally sprinkle Parmesan cheese over the top.

Bake:&nbsp;Transfer the baking Bake for about 40 to 50 minutes or until the top is starting to get golden and the cheese is bubbly.

Garnish with parsley. Allow the lasagna to sit and settle for about 10 to 15 minutes before slicing into it and serving.

https://content.jwplatform.com/videos/jqjQZMQz.mp4

This Zucchini Lasagna recipe is easy &amp; delicious! I love that it&#x27;s low-carb and keto friendly, while packing 3 pounds of zucchini into a single pan.

Zucchini Lasagna (Low-Carb & Keto)

zucchini ((about 4 large ones))

egg ((optional))

Parmesan cheese

basil leaves

Preheat the oven to 400ºF and line 3 to 4 large baking sheets with parchment paper. (You can do this in batches, if needed.)

Cut the ends off of the zucchini, then use a mandoline slicer or a knife to cut the rest into long, wide slices that are 1/4-inch thick. Arrange the slices on the prepared baking sheets and sprinkle them generously with salt. Flip the slices over and salt the other side, too. Let the rest for 10 minutes.

When 10 minutes have passed, blot the zucchini with a towel, removing the salt and excess moisture. Place the pans of zucchini in the oven to bake for 15 minutes at 400ºF.

Meanwhile, add the ricotta and egg to a large bowl, and stir them well to combine. You can add a pinch of salt to this, and any other dried Italian herbs you love for extra flavor.

When the zucchini is done, remove it from the oven and lower the temperature to 375ºF.

To assemble the lasagna, start by spreading 3/4 cup of marinara sauce evenly into the bottom of a 9&quot; x 13&quot; casserole pan. Arrange a layer of zucchini noodles on top of that, followed by 1/3 of the ricotta mixture, 1/2 cup of shredded mozzarella, and 2 tablespoons of Parmesan. Sprinkle 1/3 of the fresh basil over that.

Repeat the layers, starting with another layer of zucchini, followed by 1/2 cup of marinara sauce, and another 1/3 of the ricotta, 1/2 cup of mozzarella, Parmesan and basil. Repeat this layering one more time, with another layer of zucchini, the rest of the ricotta, another 1/2 cup of mozzarella, 2 tablespoons of parmesan, and the rest of the fresh basil. The final layer will be the last of the zucchini noodles, followed by the rest of the sauce, mozzarella and Parmesan.

Bake the zucchini lasagna for 45 minutes at 375ºF, or until the top is golden brown and bubbly. Allow the casserole to cool for 15 minutes before slicing and serving. Leftovers can be stored in the fridge for 3-5 days in an airtight container.

https://content.jwplatform.com/videos/PrUQsjZ3.mp4

This Zucchini Lasagna tastes like the real thing, only without the noodles! It's low-carb, and packs 3 pounds of zucchini into one dish.

Prepare a low-carb, vegetarian, and gluten-free Zucchini Lasagna loaded with mozerella, parmesan, and riccota cheese and baked to perfectionat only 5 net carbs per serving!

Zucchini Lasagna (Not Watery!)

mozzarella cheese, shredded

garlic,

onion, diced

tomatoes,

tsp Italian seasonings

tsp black pepper

Salt

cheese,

Preheat the oven to 350 degree F. Line a baking tray with parchment paper and keep it aside.

Trim the ends and slice the zucchini lengthwise to uniform strips using a mandolin.

Place the zucchini strips on the prepared baking sheets next to each other and bake them for 20 minutes by flipping them to the other side halfway through. Set aside to cool.

Meanwhile, prepare the sauce. Heat a pan with olive oil and garlic; saute for a minute and add the onion. Cook the onion for 2-3 minutes and add the crushed tomato.

Simmer the sauce and cook for 5 minutes. Finally add in the basil, Italian sauce, pepper, and salt. Keep the sauce aside.

For the filling; combine the ricotta, parmesan, egg, black pepper, and salt in a bowl. Mix it and set it aside.

For assembling the lasagna; add 2 tablespoons of prepared sauce to a medium casserole dish. Arrange a layer of pre-baked zucchini strips. Add ⅓ cup of prepared ricotta filling followed by ¼ cup saucer and ¼ cup of mozzarella cheese. Repeat the same for three layers.

For the final layer end with Lasagna strips arranged in a criss-cross pattern. Add the remaining cheese on top and cover the lasagna with aluminum foil. Bake the lasagna for 30 minutes at 350 degrees F.

Remove the foil and bake further for 10 more minutes until the cheese is melted.

Allow the zucchini lasagna to cool for 30 minutes. Before serving, slice the lasagna and serve it warm.

spinach,

Kosher salt

(3 pounds) zucchini, sliced into 1/4"-inch planks

tomato sauce, homemade

Warm olive oil in a large skillet over medium heat.  Add the spinach with a pinch of salt, and cook, stirring occasionally, until wilted (about 3 minutes).  Let spinach cool, then place on two layers of paper towels.  Bring the corners of the paper towels up around the spinach and squeeze out as much liquid as you can over the sink.

Finely chop the drained spinach, then add to a big bowl with the remaining cheese mixture ingredients.  Stir to combine, then season to taste with salt.

Meanwhile, spread out zucchini slices on a large cutting board and sprinkle each slice with a little salt.  Let sit for 15 minutes, then blot away any excess moisture with a paper towel.

Preheat the broiler to high.  Place slices on a parchment-lined baking sheet in an even layer (you may need multiple baking sheets). Brush zucchini with olive oil, then working in batches, broil zucchini until tender and golden in spots (about 10 minutes per batch).  Flip zucchini slices halfway through cooking.

Switch oven temperature to 400°F.

Spread 1/3 of the tomato sauce in an even layer in the bottom of a 9 x 13 baking dish.  Top with 1/3 of the zucchini, arranged in an even layer.  Top the zucchini with 1/2 of the cheese mixture.  Repeat even layers two more times with remaining ingredients (so you’ll finish with a layer of zucchini on top).  Top evenly with mozzarella and Parmesan cheese.

Cover with foil and bake for 30 minutes.  Remove the foil, then bake until the cheese is melty and golden on top (about 15 minutes more).  Let cool for 10 minutes before serving.

We cracked the code to the best zucchini lasagna! Roasted zucchini noodles and three cheeses make just the right Italian flavor.

Perfect Zucchini Lasagna

garlic cloves

unsalted butter

tomato sauce, fire roasted if possible

tarragon (or oregano)

kosher salt, divided

cornstarch (or arrowroot starch)

zucchini (3 large or 5 small medium)

thyme

lemon zest (1/2 lemon)

Parmesan cheese, divided

(7 ounces) shredded mozzarella cheese, divided

nutmeg

black pepper

Preheat

Preheat the oven to 450 degrees Fahrenheit.

Prepare the sauce

Mince the garlic. Add the butter to a medium saucepan over medium heat: once melted, add the garlic and saute until fragrant, about 1 minute. Turn down the heat and carefully add the crushed tomatoes, tomato sauce, basil, tarragon, 1/2 teaspoon kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.

Roast the zucchini noodles

Slice the zucchini into noodles 1/4 inch thick, using a knife or mandoline (if you have a mandoline, it’s the easiest way to get uniform pieces). You can discard the pieces that are just the peel. Place the zucchini strips on two parchment-lined baking sheets and drizzle them with olive oil, then use your hands to rub it so they are lightly coated on both sides. Sprinkle with 1 teaspoon kosher salt, divided across the 2 trays. Roast 10 to 12 minutes, until just tender. Remove the pans from the oven and set aside.

Meanwhile, prepare the cheese filling

Destem the thyme, then roughly chop the leaves. Add 2 tablespoons thyme to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, ricotta cheese, 1/2 cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, 1/2 teaspoon kosher salt, and several grinds of black pepper. Stir to combine.

Turn down the oven

Turn down the heat to 375 degrees Fahrenheit.

Assemble the lasagna

In a 9” x 9” baking dish (or similar volume baking dish), spread a 1/2 cup tomato sauce on the bottom of the pan. Then top with 1 layer of the zucchini noodles, half of the cheese mixture (in dollops) and about 1/2 cup of the tomato sauce, using a spatula to spread the sauce evenly over the cheese. Repeat again, topping with 1 layer of noodles, the remaining cheese mixture, and 1/2 cup of the remaining tomato sauce. Finally, top with a final layer of noodles, then another 1/2 cup tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and 1/2 tablespoon fresh thyme.

Bake the lasagna

Bake the lasagna for 40 minutes, uncovered. Let stand for at least 15 minutes before serving (this allows the lasagna to set; you can let it sit even longer if desired). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.

Love zucchini? This Zucchini Lattice Lasagna from Delish.com is the best!

Zucchini Lattice Lasagna

ricotta

c. Parmesan,

eggs

c. marinara

zucchini,

c. mozzarella

Great recipe, tastes so good! I had to cook it 40 min and probably could have went longer. Next time I will slice zucchini slightly thinner.

This was so good. I was out of ricotta so I substituted 1/2 block of cream cheese and blended it with the Parm and eggs with my mixer. It was really good

I cooked this on my Traeger grill at 300 for an hour and it set up pretty well. After slicing the zucchini, I laid them out on a paper towel and rolled them up to absorb the moisture for 10 minutes... THEN I layered up and baked it. We are trying to be lower carb and this is a keeper!

You need to sweat the zucchini after slicing them.

https://streaming.hearstdigitalstudios.com/manual_upload/57aca497bbddbd29885825c9/mp4/57aca497bbddbd29885825c9_Zucchini_Lattice_Lasagna_FINAL_1470932138_4000_hd_v3.mp4

We don't miss the noodles in our Zucchini Lattice Lasagna! ​Low carb goals.​

Zucchini Lattice Lasagna Is Our Dream Low-Carb Dinenr

A delicious low carb and keto lasagna recipe that's&nbsp;made with ground Turley&nbsp;instead of beef. A healthier alternative to the classic lasagna recipe.

Low Carb Zucchini Lasagna Boats

Zucchini (Medium-Large)

lb Lean Ground Turkey

Italian seasoning

Garlic Clove (minced)

Cup Marinara Sauce

Cup Part-skim Ricotta Cheese

Tbsp Chopped fresh parsley (plus more for garnish)

Cup Shredded parmesan cheese

Tbsp Olive Oil

Salt and black pepper,

Preheat the oven to 400F. Slice zucchini in half on length, and scoop the inside out&nbsp;with a spoon.

Place them in a baking dish, cut side up and spray with cooking spray.

Season to taste with salt and pepper then bake for 10-12 minutes until the zucchini softens a bit.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add ground turkey, Italian seasoning, garlic, and cook stirring occasionally and breaking up the meat with a wooden spoon.

Once the meat is golden brown and cooked through, stir in the marinara sauce and simmer for 1-2 minutes more. Set aside.

Meanwhile, in a mixing bowl, combine ricotta cheese, egg, parsley, mozzarella and half of the parmesan cheese. Mix well to combine.

Stuff the zucchini boats with this cheese mixture, top with the meat sauce and sprinkle with remaining parmesan cheese.

Cover baking dishes with foil and bake in preheated oven for about 25-30 minutes.

Garnish with fresh chopped parsley and enjoy

https://content.jwplatform.com/videos/YOlonq2X.mp4

his Low Carb Zucchini Lasagna Boat recipe is not only delicious, but it’s also a Keto and Gluten-free recipe that’s made with ground turkey instead of beef. This recipe is a healthier alternative to the classic lasagna recipe.

Try using zucchini and Japanese eggplant to replace the noodles in this healthy and gluten-free recipe for vegetarian zucchini and eggplant lasagna.

Vegetarian Zucchini and Eggplant Lasagna

medium zucchinis (sliced lengthwise in 1/4" slices)

Japanese eggplants (sliced lengthwise in 1/4" slices)

tsp salt

marinara sauce

tbsp thinly sliced fresh basil

Preheat oven to 425F. Toss zucchini and eggplant with olive oil, and salt. Arrange on two baking sheets, roast in the top and bottom thirds of the oven for 10 minutes switching sheets halfway through. Let cool until safe to handle.

Spread 1/4 cup marinara sauce on the bottom of an 8x8" baking dish. Top with 4 slices of eggplant, followed by 1/4 cup of marinara sauce, dot with ricotta cheese, layer 4 zucchini slices crosswise on top of eggplant, top with 1/4 cup marinara sauce and dot with ricotta cheese. Repeat with remaining layers, finishing with zucchini, 1/4 cup marinara sauce and 1/3 cup grated mozzarella cheese.

Roast in the oven for 20 minutes or until cheese is melted and bubbly.

Allow to cool for 10 minutes, sprinkle with fresh basil and cut into 6 slices.

Easy and tasty lasagna recipe made with zucchini for a low carb option

Low Carb Zucchini Lasagna Casserole

Medium Zucchini

lb Lean Ground Beef

Sweet Onion (diced)

4-5 Garlic Cloves (finely chopped)

Cups Tomato Sauce

Tbsp Italian Seasoning

½ Tbsp Smoked Paprika

1½ Cup Shredded Mozzarella Cheese

¼ Cup Grated Parmesan Cheese

Preheat your oven to 375F.

Heat oil in a large non-stick pan over medium heat. Add onions and sauté until softened, about 4-5 minutes. Stir in garlic and cook 1 minute more.

Add in ground beef and continue to cook until it&#x27;s no longer pink about 5 minutes, breaking it apart with a wooden spoon as it cooks.

Stir in the tomato sauce, Italian seasoning, and smoked paprika. Simmer for about 8-10 minutes until the sauce reduces by half, stirring occasionally.

Meanwhile, prepare the zucchini. Cut the ends, then slice them on lengthways into 1/4 inch thick strips.

Add one layer of zucchini slices to a 9-inch oval baking dish (or similar). Top with meat sauce, then a layer of shredded mozzarella.

Repeat the process, finishing with the cheese layer. Sprinkle with ground parmesan cheese and bake for 30-40 minutes, or until hot and bubbly.

This zucchini lasagna is layers of thinly sliced zucchini with three types of cheese and a hearty meat sauce, all baked to golden brown perfection. A hearty low carb meal option that&#x27;s perfect for feeding a crowd!

beef (I use 90% lean)

onion (finely chopped)

parmesan cheese

parsley (chopped)

cooking spray

Trim both ends off the zucchini.

Use a mandoline to cut the zucchini into 1/8 inch slices. Sprinkle salt over the zucchini slices, then lay them out on a layer of paper towels to drain. Let sit for at least 10 minutes.

Pat the tops of the zucchini slices with paper towels until dry.

While the zucchini is resting, prepare the sauce. Heat the olive oil in a large pan over medium heat.

Add the ground beef and season with salt and pepper to taste.

Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.

Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.

Add the marinara sauce and bring to a simmer; cook for 5 minutes.

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Top 25 zucchini lasagna recipes from across the web

The most viewed zucchini lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini Lasagna

Zucchini Lasagna

Zucchini Lasagna (Low-Carb & Keto)

Zucchini Lasagna (Not Watery!)

Zucchini Lasagna

Perfect Zucchini Lasagna

Zucchini Lattice Lasagna

Low Carb Zucchini Lasagna Boats

Vegetarian Zucchini and Eggplant La...

Low Carb Zucchini Lasagna Casserole

Zucchini Lasagna

Zucchini Lasagna

Zucchini Lasagna Recipe (Not Watery...

Zucchini Lasagna (Keto)

Keto Zucchini Lasagna

Zucchini Lasagna Rolls

Easy One-Skillet Zucchini Lasagna

8-Ingredient Zucchini Lasagna (GF)

Zucchini lasagna

Ricotta Stuffed Zucchini Involtini

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The most viewed zucchini lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine