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A heaping serving of zucchini lasagna served with an arugula salad.

Zucchini Lasagna

Tressa Jamil
Zucchini lasagna is a low-carb take on an Italian classic; this meal is loaded with veggies and has the same flavor as traditional lasagna.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine American
Servings 8 people
Calories 345 kcal

Ingredients
  

  • 4 medium zucchini, sliced length-wise, ¼-inch
  • kosher salt, to taste
  • 1 pound ground beef, 93/7 lean
  • ½ large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon basil, dried
  • 1 teaspoon red pepper flakes
  • black pepper, coarse ground, to taste
  • 1 ½ cup tomato sauce
  • 1 block cream cheese, softened
  • 1 egg
  • 1 bag mozzarella, low moisture, shredded or ovaline
  • ¼ cup parmesan cheese, shaved, to garnish
  • fresh basil, julienne, to garnish

Instructions
 

  • Slice zucchinis length-wise and microwave them in a microwave-safe dish for 3 minutes. Drain the excess fluid.
  • Lightly salt the strips and lay them on a cloth to dry.
  • Add beef to a skillet; cook over medium heat, breaking it up using a meat chopper. Next, add onions and garlic. Simmer until the meat is brown and heated through for about 10 minutes. Drain any excess fluid from the pan.
  • Season with dried basil, red pepper flakes, and pepper. Then, stir in the pasta sauce. Taste and adjust the seasoning. Simmer for 5 minutes and set it aside.
  • Preheat the oven to 375° F | 190° C. Then, combine the cream cheese and egg in a blender or food processor. until smooth.
  • Blot the zucchini strips with a towel and layer them in the dish. Add a thin layer of the cheese mixture over the top, followed by the beef, then mozzarella cheese. Repeat with the remaining ingredients. You should have two layers of each and finish with cheese on top.
  • Finish with a top layer of mozzarella cheese and lightly sprinkled parmesan cheese.
  • Season lasagna with dried basil and pepper. Cover the casserole dish with aluminum foil and bake for 45 minutes.
  • Drain excess fluid if necessary and bake uncovered for another 15 minutes. Let the lasagna cool before serving.

Notes

Cooking Tips: 
  • Cut the zucchini slices thin, about ¼-inch.
  • Microwave the zucchini beforehand; this will draw out most of the moisture.
  • Salt the zucchini and allow them to sit while you prepare the meat sauce. Blot dry the strips thoroughly with a towel before adding them to the baking dish.
  • After cooking the beef, drain any accumulated juices before adding the pasta sauce.
  • ONLY add 1 ½ cup of pasta sauce.
  • After baking the lasagna for the first 45 minutes, drain any excess fluid and then bake it uncovered accordingly.
 
How to Cut the Zucchini: 
  • I use a peeler or cut the zucchini by hand; you can also use a mandolin since they offer more consistent cuts. Slice the zucchini into ¼-inch strips, and if you're using a mandolin, set it to 4mm (the lowest setting for most mandolins).
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
 
Web Story:
  • Check out our web story for zucchini lasagna!

Nutrition

Serving: 1 SliceCalories: 345kcalCarbohydrates: 9gProtein: 19gFat: 26gSodium: 398mgFiber: 2gSugar: 5g
Keyword zucchini lasagna
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