Description
Layers of creamy zucchini lasagna promise a delightful Mediterranean-inspired twist on classic comfort food. Cheesy, herb-infused noodles replace traditional pasta, delivering a lighter, more nutritious meal you will savor with every delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 pounds zucchini (sliced thinly)
- 1 pound ground beef (90/10)
- 16 ounces marinara sauce
- 16 ounces ricotta cheese (whole milk)
- 1 cup mozzarella cheese (shredded)
Seasoning and Aromatics:
- 1 1/2 teaspoons salt
- 1 tablespoon oil (avocado or olive)
- 1 cup sweet onion (finely diced)
- 3 cloves garlic (minced)
- 2 teaspoons italian seasoning
- 1 pinch nutmeg
- 1/4 teaspoon black pepper
Garnish and Finishing Ingredients:
- 1 large egg (whisked)
- 1/4 cup parmesan cheese (grated)
- fresh parsley (chopped)
- fresh basil (chopped)
Instructions
- Prepare zucchini by cutting into delicate, translucent rounds and sprinkle with salt to extract excess moisture. Allow to rest for 10 minutes, then gently pat dry with absorbent towels to ensure optimal texture.
- Heat olive oil in a robust skillet over medium temperature, introducing finely chopped onions and minced garlic until they release their aromatic essence.
- Incorporate ground beef into the skillet, browning thoroughly and eliminating any surplus fat to concentrate robust flavors.
- Infuse the meat mixture with marinara sauce, complementing with a whisper of nutmeg, additional seasoning, and freshly cracked black pepper. Allow the sauce to simmer and develop depth for approximately 10 minutes.
- Create a creamy ricotta blend by combining cheese with egg, incorporating Italian herbs and grated parmesan for enhanced complexity.
- Construct the lasagna by strategically layering zucchini slices, creating alternating strata with meat sauce and ricotta mixture. Culminate the architectural construction with a generous blanket of melting mozzarella.
- Transfer the assembled dish to a preheated oven at 375°F (190°C), allowing it to transform for 45 minutes until the surface achieves a golden, bubbling perfection.
- After removing from the oven, permit the lasagna to rest and settle for 10 minutes, enabling flavors to harmonize and structure to stabilize.
- Elevate the presentation by scattering freshly chopped parsley and basil across the surface, adding a vibrant, aromatic flourish.
Notes
- Salt zucchini beforehand to remove excess water, preventing a soggy lasagna and ensuring a firmer texture.
- Use a mandoline or sharp knife to slice zucchini uniformly, creating even layers that cook consistently.
- Consider draining ricotta cheese overnight in a cheesecloth to achieve a thicker, less watery filling that holds its shape better.
- For a low-carb version, replace mozzarella with dairy-free alternatives like nutritional yeast or cashew cheese to accommodate different dietary needs.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 100 mg