Zucchini Lasagna – Spend With Pennies

I like a basic lasagna recipe however when my backyard is overflowing, zucchini lasagna makes an look.

Piled excessive with layers of contemporary zucchini, seasoned floor beef and tomatoes, and three sorts of cheese, this recipe packs all the taste you like in a conventional lasagna.

Decrease in carbs, however equally scrumptious, this can be a favourite.

plated Zucchini Lasagna

What’s Zucchini Lasagna?

  • Low-carb goodness – this straightforward recipe replaces wheat noodles with wholesome strips of zucchini!
  • Nice for batch cooking – cook dinner up a double recipe and luxuriate in all of it week for healthful dinners and filling workday lunches!
  • Serve a crowd this sizzling and hearty lasagna! Add a aspect of garlic bread for absorbing the wealthy tomato sauce!
sliced Zucchini Lasagna in the dish

Substances and Variations

Zucchini Noodles Deplete these summer season zucchini from the backyard! A mandolin makes evenly sliced zucchini, and if there are leftovers, simply reduce them into zoodles and freeze them for later.

Sauce – This do-it-yourself meat sauce has the proper steadiness of flavors and a sprinkle of Italian seasoning. In a pinch, use a jar of your favourite marinara.

Cheese – Make homemade ricotta or use cottage cheese as an alternative. Mozzarella might be substituted with Monterey Jack or contemporary mozzarella. The cheeses will be switched out, however don’t change the quantities. All that creamy, bubbly cheese is what makes zucchini lasagna so memorable!

Variations – Swap out zucchini for eggplant, or add further greens like sliced mushrooms, sauteed spinach or onions, or different roasted vegetables. Omit the meat for a vegetarian meatless dish!

mozzarella , ground beef , crushed tomatoes , onion , zucchini , seasonings , ricotta , sugar , egg , parmesan and bay leaf with labels to make Zucchini Lasagna

Methods to Reduce Zucchini for Lasagna

Zucchini lasagna noodles are simple to make. Merely slice the zucchini skinny with a pointy knife or a mandolin to about ¼” thick. A mandolin will assist make sure the zucchini is evenly sliced.

Methods to Make Zucchini Lasagna

  1. Thinly slice the zucchini as per the recipe under.
  2. Make the pasta sauce.
  3. Combine the ricotta, egg, basil, and parmesan cheese in a bowl.
  4. Layer the components and bake for 45 minutes, high with mozzarella, and bake one other 15-20 minutes. Let relaxation earlier than slicing.

Make Zucchini Rollups!

Unfold filling on strips of zucchini, roll them up, and place them in a baking dish. Prime with further sauce and cheese and bake in response to recipe directions.

Suggestions for Zucchini Lasagna

Zucchini is especially water so naturally, it should produce liquid. Listed below are my favourite tricks to preserve the zucchini from being too watery.

  • Precook the zucchini as directed, this assist guarantee it isn’t too get watery. Zucchini will be grilled instead of baking.
  • Let the lasagna relaxation after baking so any extra liquid can soak again into the lasagna. If time permits, make it a day or two forward of time.

Leftovers?

Retailer leftover zucchini lasagna in an hermetic container within the fridge for as much as 5 days, or within the freezer for 3 months. Reheat within the microwave. To reheat frozen lasagna, ensure that it’s thawed (let it thaw within the fridge). Place it in an oven-safe dish, cowl it with aluminum foil, and cook dinner in a preheated 350°F oven for 30-40 minutes. Add a bit extra cheese to the highest and broil for 2-3 minutes to get that properly browned cheese crust!

baked Zucchini Lasagna

Lasagna Favorites

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slice of Zucchini Lasagna

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Zucchini Lasagna

Zucchini lasagna is a scrumptious tackle conventional lasagna!

Prep Time 20 minutes

Prepare dinner Time 45 minutes

Whole Time 1 hour 5 minutes

Writer Holly Nilsson

  • Preheat the oven to 400°F.

  • Utilizing a pointy knife or a mandoline, reduce the zucchini into ¼-inch slices lengthwise and place in a single layer on a baking sheet.

  • Season the zucchini with salt and bake for 12 to fifteen minutes or till softened. Put aside to chill and cut back the oven to 350°F.

  • In the meantime, add the bottom beef, onion, and garlic to a big skillet and cook dinner over medium warmth, breaking it up with a spoon, till no pink stays. Drain any fats.

  • Stir within the crushed tomatoes, diced tomatoes, Italian seasoning, sugar, and bay leaf. Simmer uncovered over medium warmth till thickened, about 10 minutes. Take away the bay leaf.

  • In the meantime, in a medium bowl, combine collectively ricotta cheese, crushed egg, basil and parmesan cheese.

  • Pour ½ cup of the meat sauce within the backside of a 9 x 13 inch pan. Layer one-third of the zucchini slices and half of the meat sauce.

  • Add one other layer of zucchini, all the ricotta combination, another layer of zucchini, and the remaining meat sauce.

  • Bake uncovered for 45 minutes, high with mozzarella cheese and bake for a further 15 to twenty minutes.

Retailer leftover lasagna for as much as 4-5 days in a lined container within the fridge. 

Energy: 451 | Carbohydrates: 24g | Protein: 39g | Fats: 24g | Saturated Fats: 13g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 0.3g | Ldl cholesterol: 141mg | Sodium: 751mg | Potassium: 1332mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1304IU | Vitamin C: 47mg | Calcium: 479mg | Iron: 6mg

Vitamin info offered is an estimate and can differ based mostly on cooking strategies and types of components used.

Course Casserole, Dinner, Entree
Delicacies American
close up of plated slice of Zucchini Lasagna with a title
plated Zucchini Lasagna with writing
slice of Zucchini Lasagna with a title
baked Zucchini Lasagna in the dish and plated with a title

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