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Zucchini Lasagna

Zucchini Lasagna

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 9 pieces
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Zucchini "Noodles"
  • 3 small zucchinis, sliced with a mandoline
Sauce
  • 2 tbsp avocado oil or olive oil
  • 1 lb ground beef, turkey or sausage (optional, omit if vegetarian)
  • 2 cups marinara sauce
  • 2 cloves garlic, minced
  • 1 small sweet onion, diced
  • salt and pepper, to taste
Spinach Ricotta Mixture
  • 2 cups ricotta, drained of moisture
  • 1 egg
  • 1-2 cups spinach, chopped fine (optional)
  • 1 cup shredded parmesan
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp pepper
  • 2 cups shredded mozzarella, separated

Equipment

  • Mandoline Slicer
  • Protective Glove
  • 8x8 inch Pan

Method
 

Zucchini "Noodles"
  1. Using a mandoline (or very carefully with a knife), cut thin slices of zucchini. I highly recommend using a protective glove here!
  2. Space out the zucchini slices out on a towel (do not overlap) and sprinkle with a generous amount of salt to "sweat" the zucchini aka bring out the moisture. Sit for 20 minutes then pat down completely with a towel. You want to remove all moisture possible here!
Sauce
  1. In a pan on the stove, add avocado oil or olive oil and add in your meat (if using). Break up the meat into small pieces.
  2. Once the meat is browned, add in the onion, garlic and marinara sauce. Season with salt and pepper, to taste. Simmer for 20 minutes, stirring occasionally.
Ricotta Spinach Mixture
  1. Add all of the ricotta spinach mixture ingredients listed above (aside from 1 cup of the mozzarella) in a bowl and mix until completely combined.
Zucchini Lasagna
  1. Preheat the oven to 375℉.
  2. In a square 8x8 inch pan, spread out half of the sauce into an even layer on the bottom.
  3. Next, lay zucchini slices over the sauce ensuring the edges of the slices are slightly overlapping.
  4. Spread half of the ricotta mixture over the top of the zucchini, then sprinkle half of the shredded mozzarella over it.
  5. Lay zucchini slices over the sauce ensuring the edges of the slices are slightly overlapping, just as you did before.
  6. Spread out the rest of the sauce followed by a final layer of zucchini, still spacing it out the same as you have before.
  7. Spoon on and spread out the remaining ricotta mixture, then top it with the remaining mozzarella.
  8. Cover the pan with foil and bake for 30 minutes.
  9. After 30 minutes, remove the foil and bake for 15-20 minutes uncovered.
  10. Allow to cool just slightly then enjoy right away! If you'd like, you can garnish with fresh basil and a sprinkle of salt and pepper.