Pasta-free Perfection: How To Make A Lasagna With Zucchini Noodles

Lasagna, a beloved Italian dish, is known for its layers of pasta, cheese, and sauce. But what if you could enjoy the same delicious flavors without the carbs? Introducing zucchini lasagna, a healthier and equally delectable alternative that swaps out the noodles for zucchini slices. Here’s a step-by-step guide on how to make this mouthwatering dish:

Ingredients for Zucchini Lasagna

For the Zucchini Layer:

• 2 large zucchinis, sliced into thin strips
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Sauce:

• 1 pound ground beef or turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the Cheese Layer:

• 1 (15-ounce) container ricotta cheese
• 1 (15-ounce) container cottage cheese
• 1 cup grated Parmesan cheese
• 1/2 cup chopped fresh parsley

Assembly:

• 13×9 inch baking dish
• Mozzarella cheese, shredded (for topping)

Instructions

1. Prepare the Zucchini: Preheat oven to 400°F (200°C). Toss the zucchini slices with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, or until tender.

2. Brown the Meat: In a skillet over medium heat, brown the ground beef or turkey. Drain off any excess fat.

3. Sauté the Veggies: Add the onion and garlic to the skillet and cook until softened.

4. Simmer the Sauce: Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened.

5. Mix the Cheese: In a large bowl, combine the ricotta cheese, cottage cheese, Parmesan cheese, and parsley.

6. Assemble the Lasagna: Spread a thin layer of sauce on the bottom of the baking dish. Layer with half of the zucchini slices, followed by half of the cheese mixture. Repeat the layers.

7. Top with Mozzarella: Sprinkle the shredded mozzarella cheese over the top.

8. Bake: Bake the lasagna for 30-35 minutes, or until the cheese is melted and bubbly.

Tips for Making Zucchini Lasagna

• For a crispier zucchini layer, roast it for a few minutes longer.
• Use a combination of ground beef and turkey for a more flavorful sauce.
• Add a layer of sliced mushrooms or bell peppers for extra vegetables.
• If you don’t have ricotta cheese, you can substitute with Greek yogurt.
• Let the lasagna rest for 15-20 minutes before slicing and serving.

Benefits of Zucchini Lasagna

• Low-carb: Zucchini replaces the pasta noodles, significantly reducing the carbohydrate content.
• High in nutrients: Zucchini is rich in vitamins, minerals, and antioxidants.
• Versatile: You can customize the lasagna with your favorite vegetables, cheeses, and spices.
• Comforting: The warm, cheesy layers provide a cozy and satisfying meal.

“No-odle” Lasagna: A Healthier Indulgence

Zucchini lasagna is a culinary masterpiece that proves you don’t have to compromise taste for health. By using zucchini instead of noodles, you can enjoy a delicious and satisfying dish without the guilt. Experiment with different ingredients and flavors to create your own unique version of this noodle-less lasagna.

Answers to Your Most Common Questions

Q: Can I use other vegetables besides zucchini?
A: Yes, you can use sliced eggplant, mushrooms, or bell peppers as alternatives.

Q: How do I make the lasagna gluten-free?
A: Use gluten-free lasagna sheets or make your own with almond flour or chickpea flour.

Q: Can I freeze zucchini lasagna?
A: Yes, you can freeze the assembled lasagna before baking. Thaw overnight before baking and add 10-15 minutes to the cooking time.