ZUCCHINI LASAGNA

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Zucchini Lasagna-MoveYuhHand
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This zucchini lasagna is the perfect low carb alternative to traditional lasagna. You can enjoy several portions guilt free as it is lower in calories and loaded with nutrients all without sacrificing the delicious flavors you would enjoy in your typical lasagna. The best part of this recipe, which most people are often wary about using zucchini, is it’s not watery!

INGREDIENTS NEEDED FOR ZUCCHINI LASAGNA

1. Zucchini

2. Ground Beef

3. Paprika

4. Garlic Powder

5. Onion Powder

6. Salt

7. Black Pepper

8. White Pepper

9. Meat Seasoning

10. Yellow Onion

11. Garlic Paste

12. Can of Crushed Tomatoes

13. Tomato Paste

14. Dried Basil

15. Dried Parsley

16. Dried Oregano

17. Mozzarella

18.Parmesan

19. Cottage Cheese

20. Sugar

21. Oil (for frying onions)

HOW TO MAKE ZUCCHINI LASAGNA

1. Season your ground beef with 1/2 tsp salt, black pepper, paprika, garlic powder, onion powder and meat seasoning. Let marinate for 15 minutes minimum or overnight for best flavor.

2. Using a peeler, peel your zucchinis into thin slices.

3. Rest the zucchini slices on a couple baking trays lined with paper towel.

4. Sprinkle a pinch of salt on both sides of each slice and let rest for 15-30 minutes. You will use about 1 tsp salt in total. I used Himalayan salt so the quantity may be less if you use table salt.

5. Use a paper towel to wipe away the excess moisture and salt from both sides of the zucchini.

6. In the mean time, heat your pan on medium low and add a tbsp of oil and your onions. Fry for about 4 minutes until translucent.

7. Add in your ground beef and cook for 7-8 minutes or until it is no longer pink. Use a potato masher or fork to mash the beef into small pieces.

8. Drain the excess grease then add in your crushed tomatoes, tomato paste, sugar, garlic paste and your remaining seasonings. Simmer for 25 minutes.

9. In a separate bowl, add in your cottage cheese and parmesan and mix until well combined.

10. To layer your zucchini, start with roughly 1/2 cup of meat sauce then zucchini slices, then 1/2 cheese mixture, 1 1/2 cup meat sauce and then 1 cupshredded mozzarella. Repeat the process. The last layer will be zucchini slices, then meat sauce and finally shredded mozzarella. This will be three layers in a 9×13 baking dish.

11. Bake at 375°F for 35-40 minutes.

12. Let rest for 10-15 minutes before serving.

13. Garnish with additional parsley and serve hot.

SUBSTITUTIONS

What can I replace with cottage cheese? Ricotta is a good alternative and it is most commonly used. I prefer the cottage cheese as it is milder and it doesn’t have the same gritty texture as ricotta.

STORAGE TIPS

You can store it in the fridge for up to 5 days.

DID YOU MAKE THIS RECIPE?

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Zucchini Lasagna-MoveYuhHand

ZUCCHINI LASAGNA

This zucchini lasagna is the perfect low carb alternative to traditional lasagna. The best part of this recipe is it's not watery!
Prep Time 45 minutes
Cook Time 1 hour 12 minutes
Total Time 1 hour 57 minutes
Course Main Course
Cuisine American
Servings 8 Slices
Calories 465 kcal

Equipment

  • 9×13 Baking Dish

Ingredients
  

  • 2 Large Zucchini
  • 1 lb Ground Beef (454g)
  • 1 ½ tsp Salt
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ¼ tsp Black Pepper
  • 1 tsp Meat Seasoning
  • ½ Yellow Onion
  • 1 tsp Garlic Paste
  • 1 796ml Can Crushed Tomatoes (28oz) – no salt added
  • 2 tbsp Tomato Paste (30ml)
  • 2-3 tsp Sugar
  • 1 tbsp Dried Basil
  • 2 tbsp Dried Parsley (plus more for garnish)
  • 1 tsp Oregano
  • ¼ tsp White Pepper
  • 1 tbsp Oil (for frying onions)
  • 3 cups Shredded Mozzarella (400g) or more if preferred.
  • 1 cup Grated Parmesan (110g)
  • 1 ½ – 2 cups Cottage Cheese (375-500g)

Instructions
 

  • Season your ground beef with 1/2 tsp salt, black pepper, paprika, garlic powder, onion powder and meat seasoning. Let marinate for 15 minutes minimum or overnight for best flavor.
  • Using a peeler, peel your zucchinis into thin slices.
  • Rest the zucchini slices on a couple baking trays lined with paper towel.
  • Sprinkle a pinch of salt on both sides of each slice and let rest for 15-30 minutes. You will use about 1 tsp salt in total. I used Himalayan salt so the quantity may be less if you use table salt.
  • Use a paper towel to wipe away the excess moisture and salt from both sides of the zucchini.
  • In the mean time, heat your pan on medium low and add a tbsp of oil and your onions. Fry for about 4 minutes until translucent.
  • Add in your ground beef and cook for 7-8 minutes or until it is no longer pink. Use a potato masher or fork to mash the beef into small pieces.
  • Drain the excess grease then add in your crushed tomatoes, tomato paste, sugar, garlic paste and your remaining seasonings. Simmer for 25 minutes.
  • In a separate bowl, add in your cottage cheese and parmesan and mix until well combined.
  • To layer your zucchini, start with roughly 1/2 cup of meat sauce then zucchini slices, then 1/2 cheese mixture, 1 1/2 cup meat sauce and then 1 cup shredded mozzarella. Repeat the process. The last layer will be zucchini slices, then meat sauce and finally shredded mozzarella. This will be three layers in a 9×13 baking dish.
  • Bake at 375°F for 35-40 minutes.
  • Let rest for 10-15 minutes before serving.
  • Garnish with additional parsley and serve hot.
Keyword zucchini lasagna

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