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Zucchini Lasagna
This zucchini lasagna recipe uses zucchini slices instead of traditional noodles to create a low-carb, gluten-free, and delicious lasagna!
👥 10 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●oven
- ●food processor
- ●baking sheet
- ●pan
- ●skillet
- ●spatula
- ●baking dish
📝 Preparation Steps
1
Slice the zucchini
2
Preheat oven to 350℉. Cut zucchini into long ⅕ inch thick planks using a mandolin slicer or a sharp knife, reserving any slightly thicker slices for the bottom layer of your lasagna.
3
Sprinkle each zucchini plank with salt and let them sit for ⏱️ 10 minutes to release water while you prepare the cheese layer.
4
Make the cheese layer
5
To prepare cheese layer, combine ricotta, shredded mozzarella, minced garlic, Italian herb seasoning, eggs, black pepper, and 1 tsp sea salt in a food processor and pulse until combined. (If you have a small food processor, you can do this step in batches and mix everything together well by hand before spreading.)
mozzarella (shredded, $1.97)2 cupslarge eggs ($0.74)2sea salt ($0.01)1 tspsea salt ($0.03)1 tsp
6
Bake
7
Dab zucchini slices dry with a clean cloth or paper towels. Transfer to parchment-lined baking sheets (I used 2) and lightly mist zucchini with oil and sprinkle with garlic powder. Bake in the oven for ⏱️ 5 minutes to help dehydrate them slightly. (This is an important step if you don’t want extra juicy lasagna!)
8
Remove zucchini from oven and set aside.
9
Brown the sausage
10
In a large skillet, break apart ground Italian sausage with a spatula and cook until browned. (I did not have any extra oil in my pan, but if you do, you’ll want to strain it off.)
11
Thicken
12
Add jarred sauce and tomato paste to the browned Italian sausage and stir together to combine. The tomato paste helps thicken the sauce, which is very important for this recipe if you want to avoid a watery lasagna.
tomato paste ($0.18)2 Tbsp
13
Spoon a few spoonfuls of the finished sauce into the 9x13” baking dish and spread around to cover the bottom. On top of the sauce, begin adding layers of zucchini, overlapping strips halfway to form a barrier to keep layers separate (just as you would with noodles!)
14
Layer the lasagna
15
Then, add a layer of cheese mixture, another layer of zucchini, another layer of cheese, and a layer of sauce—repeating this order until your lasagna pan is full. Sprinkle more cheese on top, if desired.****
16
Cook
17
Bake for ⏱️ 35-40 minutes, broiling for ⏱️ 3 min at the very end to lightly brown the cheese on top. Let your lasagna cool for at least ⏱️ 10 minutes before serving. Top with fresh parsley or basil if you have some on hand. Enjoy!
Nutrition Facts
calories
357 kcal
fat Content
25 g
serving Size
1 serving (1 slice)
fiber Content
3 g
sodium Content
1216 mg
protein Content
22 g
carbohydrate Content
12 g
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