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Lasagna has long been a beloved dish across cultures, known for its rich layers of pasta, meat, cheese, and sauce. This hearty meal is a staple at family gatherings, potlucks, and dinner parties, captivating taste buds with its comforting flavors and satisfying textures. However, with the rise of health-conscious eating and dietary restrictions, many are seeking alternatives that retain the essence of this classic while offering a lighter, more nutritious option. Enter Zucchini Lasagna Delight—a delicious, low-carb twist on the traditional lasagna that promises to satisfy both meat lovers and vegetarians alike.

Zucchini Lasagna

Discover a healthy and delicious twist on a classic favorite with Zucchini Lasagna Delight. This low-carb recipe swaps traditional pasta for vibrant zucchini slices, making it a perfect option for health-conscious eaters. Packed with essential nutrients, zucchini brings moisture and texture while allowing for various ingredient swaps to satisfy both meat lovers and vegetarians. Enjoy the rich flavors of layered cheese, meat (or plant-based alternatives), and fresh herbs—all while keeping it gluten-free and nutritious. Perfect for family dinners or meal prep, this hearty dish will impress everyone at your table.
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Ingredients
  

3 medium zucchinis, sliced thinly lengthwise

1 tablespoon olive oil

1 teaspoon salt

1 pound ground beef or Italian sausage (or for a vegetarian option, use lentils or mushrooms)

1 small onion, diced

2 cloves garlic, minced

1 can (28 oz) crushed tomatoes

1 can (15 oz) ricotta cheese

1 large egg

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 tablespoon Italian seasoning

Fresh basil leaves for garnish (optional)

Freshly cracked black pepper to taste

Instructions
 

Prepare the Zucchini Noodles: Preheat your oven to 375°F (190°C). Use a mandolin or a sharp knife to slice the zucchinis lengthwise into thin strips. Sprinkle the slices with salt and let them sit in a colander for about 15 minutes to draw out excess moisture. After 15 minutes, pat them dry with paper towels.

    Cook the Meat Mixture: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic; sauté until the onion becomes translucent. Add the ground beef or sausage, stirring and breaking it apart until fully cooked. Drain any excess fat and return to heat. Pour in the crushed tomatoes and stir in the Italian seasoning. Let simmer for 10 minutes.

      Prepare the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, egg, half of the grated Parmesan cheese, and a pinch of salt and pepper. Mix well.

        Assemble the Lasagna: In a large baking dish, spread a thin layer of the meat sauce on the bottom. Place a layer of zucchini slices on top. Next, add half of the ricotta mixture over the zucchini. Then, sprinkle a layer of mozzarella cheese. Repeat this process: another layer of meat sauce, zucchini, remaining ricotta mixture, and mozzarella, finishing with the remaining zucchini slices on top.

          Final Layer: Pour the remaining meat sauce over the top layer of zucchini. Sprinkle the remaining mozzarella and Parmesan cheese on top.

            Bake: Cover the baking dish with aluminum foil (be careful not to touch the cheese) and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden brown.

              Let it Rest: Once baked, remove the lasagna from the oven and let it rest for about 10-15 minutes. This ensures easier slicing and serving.

                Serve: Garnish with fresh basil leaves and serve warm. Enjoy your healthy, delicious Zucchini Lasagna!

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6 servings