Zucchini Lasagna (Non watery!)

This zucchini lasagna recipe features tender zucchini “noodles” layered with rich meat sauce and creamy cheese. Deceptively low-carb, I use a special trick to guarantee it’s NEVER watery! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 265kcal

Author Arman Liew

Ingredients

3-4 large zucchini thinly sliced
1 teaspoon salt
1 tablespoon olive oil
1 lb ground beef I used extra lean ground beef
3 1/2 cups tomato sauce * see notes
1 tablespoon Italian seasoning
1 1/2 cups ricotta cheese
1 cup shredded cheese cheddar or tasty
10 oz frozen spinach thawed and with all liquid squeezed out
1 large egg
2 1/2 cups mozzarella cheese

Instructions

Preheat the oven to 180C/350F. Grease a 9 x 13-inch baking dish and set aside.
Thinly slice the zucchini into 1/8th inch thick slices (I like to use a mandolin). Lay onto a flat kitchen surface and sprinkle with the salt, to draw out extra moisture. After 15 minutes, pat dry with a towel.
In a non-stick pan, add the olive oil and place over medium heat. Add the ground beef and cook for 5 minutes, until no longer pink. Add the tomato sauce and Italian herbs and cook for 5 minutes, before removing from the heat.
In a mixing bowl, whisk together the ricotta cheese, shredded tasty cheese, thawed spinach, and egg.
Assemble the zucchini lasagna. Spread half a cup of the meat sauce on the bottom of the baking dish. Add a single layer of the zucchini, before adding ½ cup of the ricotta mixture. Sprinkle ½ cup of the mozzarella cheese on top of it. Repeat the process until all the ingredients have been used up. Top with any remaining mozzarella cheese. Cover with foil and bake for 50 minutes, removing the foil after 30 minutes.
Remove the lasagna from the oven and rest for 10 minutes before serving.

Video

Notes

* I like to use pomodoro sauce or sugo.

TO STORE: Store cooled leftover lasagna in an airtight container and refrigerate for up to 1 week.

TO FREEZE: Place the cooled lasagna in a shallow container and freeze for up to 6 months.

TO REHEAT: Microwave for 1-2 minutes or reheat in a preheated oven until warm and the cheese is bubbling.

Nutrition