Zucchini Noodle Lasagna is a low-carb, gluten-free alternative to traditional lasagna, replacing pasta with thinly sliced zucchini noodles. Here’s a simple recipe to prepare it:
Ingredients:
- 4 medium zucchinis, sliced into thin noodles (use a mandolin or a vegetable peeler)
- 1 lb ground beef or ground turkey (or a meat alternative)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 jar (24 oz) marinara sauce (or homemade tomato sauce)
- 1 ½ cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg (for the ricotta mixture)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions:
- Prepare the Zucchini Noodles:
- Slice the zucchinis into thin strips using a mandolin, vegetable peeler, or spiralizer.
- Sprinkle with a little salt and let them sit for 10-15 minutes to release excess water. Afterward, pat them dry with paper towels to remove any moisture.
- Cook the Meat Sauce:
- In a large skillet, heat olive oil over medium heat.
- Add the chopped onion and garlic, cooking until softened (about 5 minutes).
- Add the ground meat and cook until browned. Drain any excess fat.
- Stir in the marinara sauce, oregano, basil, salt, and pepper. Simmer for 10-15 minutes to allow the flavors to meld.
- Prepare the Ricotta Mixture:
- In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, and a pinch of salt and pepper. Mix well.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a baking dish (9×13 works well), spread a thin layer of the meat sauce on the bottom.
- Place a layer of zucchini noodles over the sauce, followed by a layer of the ricotta mixture and a sprinkle of shredded mozzarella.
- Repeat the layers (sauce, zucchini noodles, ricotta mixture, mozzarella) until you run out of ingredients, finishing with a layer of mozzarella on top.
- Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is golden and bubbly.
- Serve:
- Let the lasagna cool for 5-10 minutes before cutting into it. This helps the layers set.
- Serve and enjoy!
This Zucchini Noodle Lasagna is a delicious, healthier twist on a classic Italian dish! Feel free to modify the recipe by adding vegetables or swapping in different types of cheese.
