Zucchini lasagna This zucchini lasagna recipe is SO good, you want even miss the pasta! 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.

Ingredients of Zucchini lasagna

  1. You need 4 of zucchini.
  2. You need 1 of red bell pepper, chopped.
  3. Prepare 6 oz of baby spinach.
  4. You need 1/2 of small yellow onion, minced.
  5. Prepare 2 of garlic cloves, minced.
  6. You need 1 of salt and pepper.
  7. You need 1 pinch of red pepper flakes.
  8. It's 32 oz of jar pasta sauce.
  9. Prepare 2 tbsp of olive oil, extra virgin.
  10. Prepare 6 of no-boil lasagna noodles.
  11. It's 15 oz of ricotta cheese, part skim.
  12. Prepare 1/4 cup of grated parmesan cheese.
  13. Prepare 1 of large egg.
  14. It's 1 tsp of oregano, dried flakes.
  15. Prepare 1 of fresh basil leaves, for garnish.
  16. You need 3 cup of mozzarella cheese, shredded.

Zucchini lasagna step by step

  1. Slice zucchini as thinly as possible. Spread into a single layer on a clean dish towel and sprinkle liberally with salt. Let stand for 10 minutes. Blot up water with a paper towel..
  2. Line 2 baking pans with parchment paper. Preheat the broiler. Place zucchini slices in a single layer on the pans and drizzle with olive oil. Season with freshly ground black pepper. Broil for 10-20 minutes, flipping slices over once, until zucchini is tender and slightly browned on both sides..
  3. Meanwhile, heat olive oil in a large pot over medium heat. Saute onion and garlic until soft. Add red pepper and cook another 5 minutes. Add spinach and stir until wilted..
  4. Add pasta sauce to pot along with red pepper flakes and salt and pepper to taste. Simmer 10-15 minutes until sauce is slightly thickened..
  5. Lightly beat egg in a small bowl. Stir in ricotta, oregano, and parmesan..
  6. Spray a 9x13 dish with cooking spray. Spread a small amount of sauce into pan and top with a single layer of roasted zucchini. Place 3 noodles on top, followed by half the cheese mixture and 1 cup of mozzarella..
  7. Cover with half the remaining sauce and repeat the layer. Place the remaining sauce on top and sprinkle with 1 cup of mozzarella..
  8. Cover with foil and bake for 45 minutes at 350°F..
  9. Remove foil for last few minutes to brown the cheese a bit. Let stand 10 minutes before serving. Garnish with fresh julienned basil..

In this delicious zucchini lasagna, zucchini slices replace the noodles. This low carb, keto and gluten-free dish has all the wonderful flavors of lasagna, minus the extra carbs! Using zucchini slices instead of wheat noodles in this tasty lasagna is genius! You lower the carbs AND enjoy the wonderfully fresh flavor of zucchini. Spoon a layer of marinara on top and cover with half of the zucchini.

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