Recipe Box: Zucchini Lasagna

By Anna Hall August 8, 2012

I have had great weight-loss success this year on a low-carb diet. Just as I was about to write off Italian food forever, I found this no-noodle alternative to traditional lasagna that uses sliced zucchini instead.

With most gardens overflowing with zucchini this time of year (hence, the holiday), now is the perfect time to make this light but satisfying dish.

Zucchini Lasagna

  • 3 medium zucchini
  • 32-ounce jar of your favorite pasta sauce
  • 1 pound ground beef, turkey, or chicken
  • 1 cup of mushrooms or fresh spinach (optional)
  • 1 egg
  • 15-ounce container ricotta cheese
  • 2 Tablespoons fresh parsley (optional)
  • 8 ounces shredded mozzarella
  • 8 ounces shredded Parmesan cheese

Slice zucchini lengthwise into ⅛-inch thick slices. Sprinkle lightly with salt and set aside to drain in a colander. The moisture will bead up after 10-20 minutes; wipe with paper towels to dry.

Use a grill pan (or outdoor grill) to cook zucchini slices for about two minutes per side; set aside.

Cook ground meat in a large skillet till no longer pink.

Sauté sliced mushrooms or spinach in a small amount of hot olive oil, if using.

Combine mozzarella and Parmesan cheeses; set aside. Beat egg lightly in a medium bowl. Mix in ricotta, parsley, and ¼ cup mozzarella/Parmesan cheese mix. Stir well. 

Begin assembling lasagna by layering pasta sauce, grilled zucchini slices, ricotta mixture, meat, spinach or mushrooms, then mozzarella/Parmesan cheese. Repeat layering. The last layer should be zucchini slices covered in pasta sauce and topped with mozzarella/Parmesan cheese.

Cover with foil and bake in a preheated 350˚F oven for 45 minutes. Uncover and cook for an additional 15 minutes. Serves 6 to 8.