Pat the zucchini dry with more paper towels to prevent a watery lasagna.
Step 2: Make the Meat Sauce
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the onion and garlic, cooking until softened, about 3–5 minutes.
Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
Step 3: Prepare the Ricotta Mixture
In a bowl, combine ricotta cheese, egg, Parmesan cheese, and basil (if using). Mix until smooth.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C).
Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish.
Add a layer of zucchini noodles over the sauce.
Spread a layer of the ricotta mixture over the zucchini, followed by a layer of meat sauce, and sprinkle with a portion of the mozzarella.
Repeat layers until all ingredients are used, ending with a layer of zucchini topped with mozzarella and Parmesan.
Step 5: Bake
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden.
Step 6: Serve
Let the lasagna cool for 10 minutes before slicing.
Serve warm, garnished with fresh basil if desired.
Why You’ll Love This Recipe
Low-Carb and Healthy: Perfect for those watching their carb intake or seeking a gluten-free option.
Comfort Food: All the flavors of classic lasagna without the pasta.
Customizable: Add layers of spinach, mushrooms, or use ground chicken or sausage for variety.
Pro Tips
Avoid Excess Moisture: Thoroughly pat zucchini slices dry to prevent a watery dish.
Meal Prep: Assemble the lasagna ahead of time and bake when ready to serve.
Freezer-Friendly: Freeze baked leftovers in individual portions for an easy, healthy meal.
This Zucchini Noodle Lasagna delivers all the satisfying flavors of traditional lasagna with a lighter twist. A perfect dish for family dinners or meal prep! 🍝🥒✨
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