Main Dishescarlsbadcravings5.0
Zucchini Lasagna Recipe
This Zucchini Lasagna is a comforting, hot, meaty, cheesy, saucy, low-carb, gluten free, keto take on your favorite Italian comfort food! It’s layered with thinly sliced zucchini, the BEST homemade Bolognese, creamy ricotta (with a secret no-grainy ricotta trick), nutty Parmesan and gooey mozzarella cheese. This veggie-loaded zucchini lasagna recipe is every bit as scrumptious as traditional lasagna and the most scrumptious way to use zucchini from your garden. Best of all, this zucchini lasagna is not watery! I’m sharing my fool-proof techniques to prevent watery zucchini lasagna, so you end up with perfect al dente zucchini noodles and rich sauce every time. This zucchini lasagna is guaranteed to be your new favorite make ahead, freezer-friendly, gluten-free comfort food!
👥 12 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 50 min🔥 Cook: 50 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pot
- dutch oven
- bowl
- pan
📝 Preparation Steps
1
Zucchini
medium zucchini (7-8 oz. each) ( sliced 1/8" thick (approx 30 slices))4
2
Spread zucchini slices out in a single layer over several layers of paper towels. Sprinkle evenly with kosher salt and let rest at least ⏱️ 15 minutes while you begin the sauce and make the filling. After ⏱️ 15 minutes, brush the salt off with a wad of paper towels and pat dry.
medium zucchini (7-8 oz. each) ( sliced 1/8" thick (approx 30 slices))4
3
Preheat oven to the broil setting. Top two baking sheets with baking racks (or work in batches) and spray racks with cooking spray. Evenly line the zucchini slices on the baking racks in a single layer; spray the tops of the zucchini lightly with cooking spray.
medium zucchini (7-8 oz. each) ( sliced 1/8" thick (approx 30 slices))4
4
Broil one baking sheet at a time on the top rack (about 5-inches away from broiler) for ⏱️ 4-6 minutes, or until lightly brown, watching closely so the zucchini doesn't burn; repeat with the second tray. *If you don’t have baking racks, spray two baking sheets and broil; transfer zucchini slices to paper towels once broiled to absorb excess moisture.
medium zucchini (7-8 oz. each) ( sliced 1/8" thick (approx 30 slices))4
5
Sauce
6
In a Dutch oven or large pot, brown sausage, onion, carrots and celery over medium heat. Add garlic and red pepper flakes and cook 30 more seconds. Drain grease.
carrot (diced)1
7
Add all remaining Bolognese ingredients, cover, and bring to a boil. Remove lid and reduce heat to low. Simmer gently uncovered for ⏱️ 10 minutes, stirring occasionally. The sauce should be quite thick after simmering.
8
Filling
9
While sauce is simmering, preheat oven to 350 degrees F. Add all of the Ricotta Filling ingredients to a large bowl and mix until combined.
10
Assemble
11
To assemble, lightly grease a 9x13 pan. Spread a quarter of the Bolognese sauce on the bottom of the prepared pan (layer will be thin). Top with one third of the zucchini slices in an even layer, overlapping if needed. Spread one third of the ricotta filling over top in an even layer and evenly top with 3/4 cup mozzarella cheese.
medium zucchini (7-8 oz. each) ( sliced 1/8" thick (approx 30 slices))4
12
Repeat layers (Bolognese, zucchini noodles, ricotta, mozzarella) two more times for a total of 3 complete layers. To finish, top with remaining Bolognese and remaining mozzarella.
medium zucchini (7-8 oz. each) ( sliced 1/8" thick (approx 30 slices))4
13
Bake
14
Cover lasagna with foil and bake for ⏱️ 30 minutes. Uncover and bake an additional ⏱️ 20 minutes or until hot and bubbly. Remove from the oven and let stand ⏱️ 15 minutes before serving. Garnish with fresh parsley if desired.
chopped fresh parsley (or 2 tsp dried )2 tablespoonstablespoon chopped fresh parsley (or 1 1/2 tsp dried )1 1/2
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