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Carb-lover and staunch believer in all things in moderation, I was highly skeptical about no-noodle lasagna. Thus, it is without exaggeration that I tell you, this pasta-free Zucchini Lasagna is positively fantastic!
In fact, I served it to our neighbors and casually didn’t mention that this recipe uses thinly sliced zucchini squash in place of the lasagna pasta noodles.
No one knew.
Mild zucchini is a surprisingly good pasta stand-in when paired with robust sauces, like the hearty Bolognese-ish sauce you’ll find in this zucchini lasagna with meat, the fresh tomato sauce in Zucchini Pasta, and the garlic in this Healthy Shrimp Scampi with Zucchini Noodles.
The biggest struggle with making zucchini lasagna is to keep it from becoming watery.
Fortunately, I have accumulated a lot of knowledge in this area, courtesy of other zucchini carb-swap recipes I’ve developed, like Zucchini Ravioli and Zucchini Enchiladas.
The same method works for zucchini lasagna!
Zucchini has a high water content.
In order to keep the zucchini lasagna from becoming watery, you must draw out the water by broiling or grilling the zucchini first.
Both methods work well, so choose which is most convenient.
You can also experiment with drawing water out of the zucchini by salting the slices, letting them sit for 10 minutes, then patting them dry, instead of broiling or grilling it, though I found the results were mixed.
For no-sog guaranteed, broiling or grilling the zucchini noodles prior to layering is the best method.
To be clear—I love classic lasagna (I do have a pulse)—but it feels heavy during the summer months.
When it comes to keeping dinner on the lighter side while making sure it is plenty satisfying, this low carb zucchini lasagna is the move!
To make zucchini lasagna, you’ll prepare and layer three main components:
And of course, we’ll be adding some gooey cheese for good measure.
You may notice that this zucchini lasagna has fewer layers compared to traditional lasagnas. This is because as you pile on the zucchini, you increase the likelihood of the zucchini lasagna being watery. Two layers will give you cheesy, saucy lasagna that isn’t soggy or watery.
Up to 1 day in advance, trim and slice the zucchini as directed. Prepare the meat sauce layer and the cottage cheese layer. Refrigerate separately until you’re ready to layer the lasagna.
This beautiful, high-quality casserole dish is a worthwhile investment piece. It’s dishwasher safe too!
Zucchini lasagna is just what tonight’s dinner (and your zucchini supply) ordered.
I hope you love it just as much as we do!
If you have fresh spinach on hand that you’d like to use instead, you can swap it here. Saute it on the stove first to draw out the extra moisture, then add to the recipe as directed.
Yes, you can swap the zucchini for summer squash if that’s what you have on hand. Or, use a mix.
Unfortunately, I do not recommend freezing this recipe, as the zucchini will become very watery and mushy once thawed.
Cook the zucchini: Trim off the ends of the zucchini (no need to peel). Slice lengthwise into 1/4-inch-thick planks (a mandolin is the best way to do this). You should have about 6 to 8 slices per zucchini. Place on a rimmed baking sheet and drizzle with 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat the slices evenly.
GRILL METHOD: Preheat an outdoor grill or indoor grill pan to medium. Lightly coat the grill with canola oil, then grill the zucchini until cooked and lightly brown, about 2 to 3 minutes per side. BROIL METHOD: Place the top oven rack about 5 inches from the upper heat element. Set the oven to broil. Divide the zucchini between two baking sheets, laying the slices in a single layer so they are not touching. (Do not line the baking sheet pans with parchment, as the paper will burn.) Broil the first sheet pan for 5 to 8 minutes, or until the zucchini slices are lightly browned. Repeat with the second sheet pan. Once the zucchini is broiled or grilled, let cool slightly, then gently pat dry to remove excess moisture. Turn the oven to 350 degrees F.
In a large skillet heat the remaining 1 tablespoon oil over medium-high heat. Add the beef, 1/2 teaspoon kosher salt, and oregano. Cook, breaking apart the meat, until it is browned and cooked through, about 5 to 7 minutes. Stir in the garlic and let cook 30 seconds.
Remove the pan from the heat. Add the pasta sauce and stir to combine.
In a large bowl, combine the cottage cheese, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, mixing well.
Stir in the spinach, using a fork to break it up and distribute it as evenly with the cottage cheese mixture as possible.
Coat a 9×13-inch casserole dish with nonstick spray. Spread half of the sauce onto the bottom of the dish in an even layer. Arrange half of the zucchini slices over the top, overlapping them slightly as needed.
Top the zucchini slices with all of the cheese mixture.
Top with the remaining zucchini, then the remaining sauce.
Sprinkle evenly with the mozzarella and remaining 1/4 cup Parmesan. Bake the zucchini lasagna for 20 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh basil. Let rest 5 to 10 minutes, then serve.
Serving: 1(of 6)Calories: 401kcalCarbohydrates: 15gProtein: 37gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 97mgPotassium: 1111mgFiber: 4gSugar: 9gVitamin A: 6510IUVitamin C: 29mgCalcium: 405mgIron: 5mg
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