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This noodle-less Zucchini Lasagna is a high-protein, gluten-free twist on basic lasagna made with zucchini, meat sauce, ricotta, and mozzarella.
Noodle-less Zucchini Lasagna Recipe
This Zucchini Lasagna has been a Skinnytaste favourite for over a decade and was even featured in my very first cookbook. I make it each summer season when zucchini is in season as a result of it has all of the comforting flavors of conventional lasagna—layers of wealthy meat sauce, creamy ricotta, and melty mozzarella—however swaps the noodles for skinny slices of zucchini for a lighter, veggie-packed twist. Grilling the zucchini first retains the lasagna from changing into watery whereas including additional taste, leading to a naturally gluten-free, high-protein dinner that’s so satisfying, you received’t miss the pasta.
Why This Zucchini Lasagna Works
This Zucchini Lasagna recipe has been a part of the Skinnytaste assortment for over a decade and was even featured in my very first cookbook, proving that some recipes actually by no means exit of fashion.
- All of the comforting flavors of basic lasagna with a lighter, noodle-less twist.
- Excessive in protein, with over 25 grams per serving to maintain you happy.
- Naturally gluten-free, making it excellent for anybody avoiding pasta.
- A scrumptious means to make use of up summer season zucchini when your backyard is overflowing.
- Grilling the zucchini first helps forestall a watery lasagna whereas including additional taste.
- Nice for meal prep, and leftovers style even higher the subsequent day.
- A tried-and-true favourite, this recipe has been a part of the Skinnytaste assortment for over a decade and was even featured in my very first cookbook.
Zucchini Lasagna Elements
Right here’s what you’ll must make this noodle-less lasagna. See recipe card under for actual measurements.
- Zucchini: Skinny ribbons exchange the noodles for a lighter, veggie-packed lasagna.
- Lean floor beef: Provides hearty taste and loads of protein.
- Onion and garlic: The fragrant base for the home made meat sauce.
- Crushed tomatoes: Create a wealthy, thick sauce with out the necessity for jarred marinara.
- Contemporary basil: Provides shiny Italian taste.
- Half-skim ricotta: Makes the lasagna creamy and satisfying.
- Parmigiano Reggiano: Provides savory, nutty taste to the cheese filling.
- Egg: Helps bind the ricotta combination so the lasagna slices fantastically.
- Half-skim mozzarella: For these irresistible tacky layers and golden topping.
- Kosher salt and black pepper: Easy seasonings that convey every part collectively.
Ingredient Tip: In case you’d like to spice up the protein much more, you may swap the ricotta for blended cottage cheese.
How To Make Zucchini Lasagna
Observe these step-by-step instructions. See recipe card under for the printable recipe.
- Slice and grill the zucchini: Utilizing a mandolin, slice the zucchini lengthwise into 1/8-inch-thick ribbons. Flippantly spray with oil and grill on a grill pan or out of doors grill till tender. Switch to paper towels to soak up extra moisture.
- Make the meat sauce: Prepare dinner the bottom beef with onion and garlic till browned. Stir within the crushed tomatoes, basil, salt, and pepper and simmer till barely thickened.
- Put together the cheese filling: In a bowl, mix the ricotta, Parmesan, egg, parsley, salt, and pepper.
- Assemble the lasagna: Unfold a bit sauce on the underside of the baking dish, then layer zucchini, ricotta combination, meat sauce, and mozzarella. Repeat the layers, ending with sauce and mozzarella on high.
- Bake: Bake uncovered for a part of the cooking time to permit extra moisture to evaporate, then cowl with foil and proceed baking till scorching and bubbly.
- Relaxation earlier than serving: Let the lasagna relaxation for about 10 to fifteen minutes earlier than slicing so it could arrange and maintain collectively fantastically.
Suggestions for Good Zucchini Lasagna (Not Watery)
Professional Tip: The important thing to noodle-less zucchini lasagna that isn’t watery is eradicating as a lot moisture as potential from the zucchini earlier than assembling. Don’t skip the grilling and resting steps!
- Use a mandolin to slice the zucchini lengthwise into skinny, 1/8-inch ribbons that can exchange the noodles. A mandolin makes this fast and simple, however be sure you use the hand guard and work fastidiously.
- As a result of zucchini naturally incorporates a variety of water, I extremely suggest grilling the slices first (a grill pan works nice, too). As soon as grilled, let the zucchini relaxation on paper towels whilst you put together the sauce so any extra moisture can take in.
- I additionally bake the lasagna uncovered for a part of the cooking time, which permits extra liquid to evaporate because it cooks. These additional steps make all of the distinction and guarantee your zucchini lasagna comes out hearty and flavorful as a substitute of watery.
Don’t skip these steps—the key to noodle-less zucchini lasagna that holds collectively fantastically is eradicating as a lot moisture as potential earlier than baking.
Variations and Suggestions:
- To make it vegetarian omit the meat and make it with out.
- Use quite a lot of squashes and eggplant if you wish to combine it up.
Storage
Meal Prep Tip: Since zucchini naturally releases moisture over time, leftovers could have a bit additional liquid, however they’ll nonetheless style scrumptious.
- Reheat: Thaw in a single day within the fridge if frozen, then reheat within the microwave or heat in a 350°F oven till heated via. If there’s any liquid within the container, merely drain it off earlier than reheating.
- Refrigerate: Leftover zucchini lasagna will be saved in an hermetic container within the fridge for as much as 4 days. The flavors get even higher the subsequent day, making it nice for meal prep.
- Freeze: You may freeze the baked lasagna for as much as 3 months. Freeze particular person parts or the complete casserole tightly wrapped.
Extra Lasagna Recipes You’ll Love
Take a look at these 5 wholesome lasagna recipes, plus my zucchini recipes for extra inspiration!
Yield: servings
Serving Measurement: 1 /8 slice
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to take away any fats.
Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for a minimum of 30-40minutes, coated. Don’t add additional water, the sauce ought to be thick.
In the meantime, slice zucchini into 1/8″ thick slices, add evenly salt and put aside or 10 minutes. Zucchini has a variety of water when cooked, salting it takes out a variety of moisture. After 10 minutes, blot extra moisture with a paper towel.
Preheat a gasoline grill or grill pan to medium excessive, and grill 2 to three minutes per aspect, till barely browned. Place on paper towels to soak any extra moisture.
Preheat oven to 375F.
In a medium bowl combine ricotta cheese, parmesan cheese and egg. Stir properly.
In a 9×12 casserole unfold 1/2 cup of sauce on the underside and layer the zucchini to cowl. Unfold 1/2 cup of the ricotta cheese combination, then high with 1 cup of the mozzarella cheese and repeat the method till all of your substances are used up. The final layer high with remaining zucchini and sauce, cowl with foil and bake half-hour. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake till melted, 10 minutes.
Let stand about 5 – 10 minutes earlier than serving.
Final Step:
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Serving: 1 /8 slice, Energy: 275 kcal, Carbohydrates: 13 g, Protein: 26 g, Fats: 13 g, Saturated Fats: 7 g, Ldl cholesterol: 84 mg, Sodium: 648 mg, Fiber: 2.5 g, Sugar: 5 g
