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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.
👥 12 Servings⏱️ Prep & Cook: 1h 28m⏳ Prep: 15 min🔥 Cook: 1h 3m👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
prepare
2
Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13 x 2 or 3-inch baking dish with nonstick cooking spray and set it aside.
3
cook
4
Heat a 12 or 14-inch skillet over medium-high heat and add 1 tablespoon olive oil and 1 cup diced onion . Cook for ⏱️ 3-4 minutes, then add 1 pound ground beef and 1 pound Italian sausage. Cook for ⏱️ 7-10 minutes, until no pink remains and it is fully cooked, breaking up the meat while it browns. Drain the fat from the pan.
olive oil1 tablespoondiced onion (about 1 small onion)1 cupground beef1 poundItalian sausage1 pound
5
cook
6
Add 1 (28-ounce) can crushed tomatoes, 2 (6.5-ounce) can tomato sauce, 1 (6-ounce) can tomato paste, 2 tablespoons Italian seasoning, ¼ cup granulated sugar, and, 1 tablespoon chopped fresh basil. Season to taste with salt and ground black pepper. Simmer over low heat for ⏱️ 3-4 minutes, until heated through.
crushed tomatoes1 (28-ounce) cantomato sauce2 (6.5-ounce) cantomato paste1 (6-ounce) canItalian seasoning2 tablespoonschopped fresh basil1 tablespoonsalt (to taste)ground black pepper (to taste)
7
mix
8
Add 16 ounces ricotta cheese, ½ cup finely grated parmesan, and 1 large egg to a medium bowl and mix until combined.
ricotta cheese16 ounceslarge egg1
9
layer
10
Assemble the lasagna by spreading 1 cup of the sauce evenly on the bottom of the baking dish. Arrange some of the 4 medium-sized thinly sliced length-wise zucchini in a single layer over the sauce. Spread ½ cup of the ricotta mixture on top of the zucchini, followed by half of the 2 cups shredded mozzarella cheese. Repeat the layers in the same order, finishing with the second half of the mozzarella cheese.
medium-sized thinly sliced length-wise zucchini4shredded mozzarella cheese2 cups
11
bake
12
Cover the baking dish with aluminum foil and bake for ⏱️ 20 minutes. Remove the foil and bake an additional ⏱️ 20-25 minutes or until it is heated to an internal temperature of at least 160 degrees Fahrenheit and the cheese is bubbly. Let the lasagna rest for ⏱️ 10 minutes before serving.
Nutrition Facts
calories
423 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
3 g
sugar Content
12 g
sodium Content
801 mg
protein Content
26 g
trans Fat Content
0.2 g
cholesterol Content
106 mg
carbohydrate Content
18 g
saturated Fat Content
12 g
unsaturated Fat Content
13 g
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