Zucchini Lasagna
Ingredients
- 3 medium/large zucchini
about 2 pounds
- 3 tablespoons extra-virgin olive oil
divided
- 1 1/2 teaspoons kosher salt
divided
- 1/2 teaspoon black pepper
divided
- 1 pound lean ground beef or ground bison
- 1/2 teaspoon dried oregano
- 3 cloves garlic
minced
- 1 can prepared marinara-style pasta sauce)
24-ounce
- 1 container low-fat cottage cheese or part skim ricotta cheese
16-ounce
- 1 package frozen chopped spinach
10-ounce
- 1/2 cup finely grated Parmesan
divided
- 1 large egg
- 1 cup shredded part-skim mozzarella cheese
or a blend of mozzarella and provolone
- 1/4 cup thinly sliced fresh basil
Directions
- 1
Cook the zucchini: Trim off the ends of the zucchini (no need to peel). Slice lengthwise into 1/4-inch-thick planks (a mandolin is the best way to do this). You should have about 6 to 8 slices per zucchini. Place on a rimmed baking sheet and drizzle with 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat the slices evenly.
- 2
GRILL METHOD: Preheat an outdoor grill or indoor grill pan to medium. Lightly coat the grill with canola oil, then grill the zucchini until cooked and lightly brown, about 2 to 3 minutes per side. BROIL METHOD: Place the top oven rack about 5 inches from the upper heat element. Set the oven to broil. Divide the zucchini between two baking sheets, laying the slices in a single layer so they are not touching. (Do not line the baking sheet pans with parchment, as the paper will burn.) Broil the first sheet pan for 5 to 8 minutes, or until the zucchini slices are lightly browned. Repeat with the second sheet pan. Once the zucchini is broiled or grilled, let cool slightly, then gently pat dry to remove excess moisture. Turn the oven to 350 degrees F.
- 3
In a large skillet heat the remaining 1 tablespoon oil over medium-high heat. Add the beef, 1/2 teaspoon kosher salt, and oregano. Cook, breaking apart the meat, until it is browned and cooked through, about 5 to 7 minutes. Stir in the garlic and let cook 30 seconds.
- 4
Remove the pan from the heat. Add the pasta sauce and stir to combine.
- 5
In a large bowl, combine the cottage cheese, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, mixing well.
- 6
Stir in the spinach, using a fork to break it up and distribute it as evenly with the cottage cheese mixture as possible.
- 7
Coat a 9x13-inch casserole dish with nonstick spray. Spread half of the sauce onto the bottom of the dish in an even layer. Arrange half of the zucchini slices over the top, overlapping them slightly as needed.
- 8
Top the zucchini slices with all of the cheese mixture.
- 9
Top with the remaining zucchini, then the remaining sauce.
- 10
Sprinkle evenly with the mozzarella and remaining 1/4 cup Parmesan. Bake the zucchini lasagna for 20 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh basil. Let rest 5 to 10 minutes, then serve.
Zucchini Lasagna
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About this Recipe
Craving a hearty, satisfying lasagna without the heavy carbs? This Zucchini Lasagna delivers all the comforting flavors you love, skillfully crafted to be no-noodle and naturally low-carb, perfect for a wholesome family meal.
What truly sets this Zucchini Lasagna apart is its thoughtful construction, ensuring it's emphatically NOT watery or soggy. With a robust meat sauce and a creamy spinach filling, each layer contributes to a dish that holds together beautifully, offering a truly gratifying experience without compromise.
Prepare for a rich and comforting experience. Each forkful combines the savory depth of a slow-simmered meat sauce with a lush, creamy spinach and cheese filling, all nestled between tender, low-carb zucchini noodles. You'll find a delightful interplay of textures and flavors, from the savory beef or bison to the bright basil and tangy Parmesan, culminating in a dish that feels both indulgent and surprisingly fresh. It’s a substantial meal that satisfies deeply, yet leaves you feeling light.
This recipe is wonderfully adaptable to your pantry or preferences. Feel free to swap lean ground beef for ground bison if you prefer. For the creamy filling, either low-fat cottage cheese or part-skim ricotta cheese works beautifully. If you enjoy a sharper flavor, opt for a blend of mozzarella and provolone instead of just mozzarella for a bit more zip.
Serve this Zucchini Lasagna as the comforting centerpiece of any dinner, perhaps alongside a simple green salad for a complete, satisfying meal. It’s perfect for a weekend family dinner or a cozy weeknight gathering.