web tracker

Zucchini No-Noodle Lasagna.

by

Prep time: 25 minutes

Cook time: 45 minutes

Resting time: 15 minutes

Total time: 1 hour 25 minutes

Yield: 6 servings

Difficulty: Medium

Description

Enjoy all the rich, comforting flavors of a classic Italian lasagna without the heavy carbohydrates. Zucchini No-Noodle Lasagna replaces traditional pasta sheets with tender, thinly sliced zucchini, layered between a rich, slow-simmered meat sauce and a velvety blend of cheeses.

By taking a few simple extra steps to draw out the natural moisture from the zucchini, you get a sturdy, beautiful slice that holds its structure and delivers an authentic, mouthwatering lasagna experience perfect for low-carb, keto-friendly, or gluten-free diets.

Ingredients

The Zucchini Layers

  • 4 large zucchini (straight, uniform thickness)

  • 1 tablespoon coarse kosher salt (for sweating the zucchini)

The Meat Sauce

  • 1 pound (450g) lean ground beef (85/15)

  • 1/2 pound (225g) mild Italian sausage, casing removed

  • 1 medium yellow onion, finely diced

  • 4 cloves garlic, minced

  • 1 tablespoon olive oil

  • 1 can (28 oz / 800g) crushed crushed tomatoes (preferably San Marzano)

  • 2 tablespoons tomato paste

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)

  • Salt and freshly cracked black pepper, to taste

  • 1/4 cup fresh basil, chopped (for finishing)

The Cheese Filling & Topping

  • 15 oz (425g) whole-milk ricotta cheese (drained)

  • 1 large egg

  • 1/2 cup freshly grated Parmesan cheese, divided

  • 2 tablespoons fresh parsley, finely chopped

  • 1/4 teaspoon ground nutmeg

  • 2 1/2 cups (250g) shredded low-moisture mozzarella cheese, divided

Equipment Needed

  • Mandoline slicer or sharp chef’s knife

  • Large baking sheets and paper towels

  • 9×13-inch (23×33 cm) deep baking dish

  • Large skillet or Dutch oven

  • Mixing bowl

Step-by-Step Instructions

1. Prep and Sweat the Zucchini

  1. Trim the ends of the zucchini. Using a mandoline slicer or sharp chef’s knife, slice the zucchini lengthwise into thin planks, approximately 1/8-inch thick.

  2. Line two large baking sheets with paper towels. Arrange the zucchini slices in a single layer without overlapping.

  3. Sprinkle the coarse salt evenly over both sides of the zucchini slices.

  4. Let the zucchini sit for 20 to 30 minutes. The salt will draw out excess water (sweating).

  5. After sweating, thoroughly pat each slice dry with fresh paper towels, pressing firmly to remove as much surface moisture as possible.

2. Prepare the Meat Sauce

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.

  2. Add the ground beef and Italian sausage. Cook for 6–8 minutes, breaking the meat apart with a wooden spoon until browned throughout. Drain excess fat if needed, leaving about a tablespoon for flavor.

  3. Reduce heat to medium. Add the diced onion and minced garlic. Cook for 4–5 minutes until the onion becomes soft and translucent.

  4. Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly.

  5. Pour in the crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper.

  6. Bring the sauce to a gentle simmer, then turn the heat to low. Simmer uncovered for 15–20 minutes, allowing the sauce to thicken into a rich, low-moisture ragù. Stir in the fresh chopped basil right before assembly.

3. Blend the Cheese Filling

  1. Preheat your oven to 375°F (190°C).

  2. In a medium bowl, combine the ricotta cheese, egg, 1/4 cup of grated Parmesan cheese, chopped parsley, nutmeg, salt, and pepper. Stir until smooth and well integrated.

4. Assemble the Lasagna

  1. Lightly grease your 9×13-inch baking dish with non-stick spray or olive oil.

  2. Layer 1 (Base): Spread 1/2 cup of the meat sauce evenly across the bottom of the dish to prevent sticking.

  3. Layer 2 (Zucchini Planks): Lay zucchini slices lengthwise across the dish, slightly overlapping the edges to form a solid sheet.

  4. Layer 3 (Ricotta Mixture): Dollop half of the ricotta mixture over the zucchini layer and gently spread it with the back of a spoon.

  5. Layer 4 (Meat Sauce & Mozzarella): Spoon half of the remaining meat sauce over the ricotta, then sprinkle with 3/4 cup of mozzarella cheese.

  6. Layer 5 (Zucchini Planks): Place another layer of zucchini slices, alternating the direction (crosswise) if needed for added stability.

  7. Layer 6 (Ricotta Mixture): Spread the remaining half of the ricotta mixture over the zucchini.

  8. Layer 7 (Meat Sauce): Cover with the rest of the meat sauce.

  9. Layer 8 (Final Zucchini Layer): Place the final layer of zucchini planks over the sauce.

  10. Top Layer (Cheese Crust): Evenly scatter the remaining 1 3/4 cups of mozzarella cheese and the remaining 1/4 cup of Parmesan cheese across the top.

5. Bake to Perfection

  1. Cover the baking dish loosely with aluminum foil (tent it slightly so it doesn’t touch the cheese).

  2. Bake at 375°F (190°C) for 30 minutes.

  3. Carefully remove the foil and return the dish to the oven for an additional 15 minutes, or until the cheese is melted, bubbling, and golden brown on top.

  4. Optional: Switch the oven to Broil on high for the last 2 minutes to get a deeply browned, caramelized cheese crust. Watch closely to prevent burning!

6. Rest and Serve

  1. Remove the lasagna from the oven.

  2. Crucial Step: Let the lasagna rest uncovered at room temperature for at least 15 to 20 minutes before slicing. This resting phase allows the juices to settle and the cheeses to set, ensuring perfect, clean slices.

  3. Garnish with additional fresh basil or parsley, slice into 6 equal portions, and serve warm.

Chef’s Tips for Success

  • Pre-Grilling/Roasting Option: If you prefer even drier zucchini, you can grill or roast the salted planks on a baking sheet at 400°F (200°C) for 8–10 minutes before assembling.

  • Sauce Consistency: Keep your meat sauce thick. Excess water in the sauce will combine with the zucchini juices and dilute the dish.

  • Make Ahead: You can assemble this dish up to 24 hours in advance. Cover tightly and refrigerate. Add 10 minutes to the covered baking time if baking straight from the fridge.

Estimated Nutritional Information

Calculated per serving (1 of 6 slices):

  • Calories: 385 kcal

  • Total Fat: 24g

    • Saturated Fat: 11g

    • Trans Fat: 0.5g

  • Cholesterol: 115mg

  • Sodium: 920mg

  • Total Carbohydrates: 11g

    • Dietary Fiber: 3g

    • Total Sugars: 6g

    • Net Carbs: 8g

  • Protein: 32g

  • Calcium: 420mg

  • Iron: 3.2mg

Leave a Comment