Best 4 Healthy Zucchini Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Zucchini lasagna is a delicious and healthy twist on the classic Italian dish. It's made with layers of zucchini, ricotta cheese, mozzarella cheese, and a flavorful tomato sauce. The zucchini adds a fresh and light flavor to the lasagna, while the ricotta and mozzarella cheeses provide a creamy and rich texture. The tomato sauce is made with fresh tomatoes, garlic, onions, and herbs, and it adds a delicious depth of flavor to the dish. This recipe is also relatively easy to make, and it's a great way to get your daily dose of vegetables. In addition to the classic zucchini lasagna recipe, this article also includes recipes for a vegetarian zucchini lasagna, a vegan zucchini lasagna, and a zucchini lasagna soup. So whether you're looking for a meatless meal or a hearty and comforting soup, you're sure to find a zucchini lasagna recipe that you'll love.

Let's cook with our recipes!

AMAZING NO-NOODLE ZUCCHINI LASAGNA



Amazing No-Noodle Zucchini Lasagna image

Zucchini lasagna has all the wonderful flavors of the traditional dish, minus the extra carbs!

Provided by Vered DeLeeuw

Categories     Side Dish

Time 1h10m

Number Of Ingredients 13

5 medium zucchinis ((2 lb. total weight))
Olive oil cooking spray
1 1/2 teaspoons Diamond Crystal kosher salt (divided)
1/2 teaspoon black pepper (divided)
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 lb. lean ground beef ((85/15))
1 tablespoon minced fresh garlic
1 1/3 cup marinara sauce (divided)
15 oz whole milk ricotta cheese (room temperature)
2 large eggs
1/2 cup chopped fresh basil (packed (1 oz) )
8 oz shredded part-skim mozzarella cheese (divided)

Steps:

  • Preheat your oven to 350 degrees F and heat your grill to medium. Slice the zucchinis lengthwise, into 1/4-inch-thick strips, getting 6 slices out of each zucchini and discarding the ends.
  • Spray the zucchini slices with olive oil and sprinkle them with 1/2 teaspoon Kosher salt, 1/8 teaspoon black pepper, and 1/2 teaspoon garlic powder.
  • Grill the zucchini slices, in batches, 2-3 minutes on each side, or until golden and firm - not browned and crisp. Spread them on clean kitchen towels to soak up more moisture.
  • In a large skillet, heat the olive oil over medium-high heat, about 2 minutes. Add the meat, the minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  • Cook, stirring with a wooden spoon to break up the meat, until the meat is no longer raw, about 5 minutes. Drain into a colander, then return the meat to the pot and mix in 1 cup of the marinara sauce. Turn the heat off and set aside.
  • In a medium bowl, with a fork, mix together the ricotta, eggs, basil, and the remaining kosher salt and black pepper.
  • Spread the remaining 1/3 cup of the marinara sauce on the bottom of a 9 X 13 baking dish. You can also use a slightly smaller baking dish such as a dish that measures 11 X 7 inches.
  • Top the marinara sauce with a layer of zucchini, then a third of the ricotta mixture, a third of the meat mixture, and a third of the shredded mozzarella cheese.
  • Repeat, arranging the zucchini slices in the opposite direction: zucchini, 1/3 ricotta, 1/3 meat mixture, 1/3 mozzarella.
  • Repeat one last time, adding one extra layer of zucchini: zucchini, ricotta, meat mixture, more zucchini, and mozzarella.
  • Bake, uncovered, until the cheese is golden, about 30 minutes. You can finish by broiling for 1-2 minutes on high to brown the cheese, if you wish and if your dish is broiler-safe. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 368 kcal, Carbohydrate 9 g, Protein 26.1 g, Fat 25 g, SaturatedFat 12 g, Sodium 558 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

ULTIMATE LOW-CARB ZUCCHINI LASAGNA



Ultimate Low-Carb Zucchini Lasagna image

Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!

Provided by Fioa

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Zucchini Lasagna Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

cooking spray
1 ½ large zucchinis, thinly sliced lengthwise
1 tablespoon olive oil
1 pound ground beef
1 ½ cups low-carb marinara sauce
2 teaspoons salt, divided
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 (8 ounce) container ricotta cheese
1 egg
½ teaspoon ground nutmeg
2 cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
  • Pat dry zucchini slices with a paper towel to get rid of excess moisture.
  • Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
  • Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
  • Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

Nutrition Facts : Calories 423.9 calories, Carbohydrate 14.9 g, Cholesterol 117.4 mg, Fat 26.8 g, Fiber 2.7 g, Protein 30.4 g, SaturatedFat 12 g, Sodium 1426.6 mg, Sugar 7.6 g

EASY ZUCCHINI LASAGNA



Easy Zucchini Lasagna image

No-cook noodles save prep time for this lasagna recipe. Since these lasagna noodles will expand during baking, avoid overlapping them. The noodles will touch the sides of dish upon baking.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

1 pound ground beef
1/2 cup chopped onion
2 jars (24 ounces, one 14 ounces) spaghetti sauce
1 can (15 ounces) crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seed, crushed
1 teaspoon minced garlic
9 no-cook lasagna noodles
2 cups sliced zucchini
1 cup ricotta cheese
1 carton shredded Asiago cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, tomatoes, basil, oregano, fennel and garlic. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Spread 1-1/2 cups meat sauce in a greased 13x9-in. baking dish. Top with three noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the zucchini, 1/2 cup ricotta cheese and 1/2 cup Asiago cheese. Repeat layers. Top with remaining noodles, sauce and Asiago cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 485 calories, Fat 18g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1088mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 6g fiber), Protein 33g protein.

ZUCCHINI LASAGNA



Zucchini Lasagna image

I plant zucchini every year, and we always seem to have more than we can use! This recipe is a particularly delicious way I use our abundant crop. -Charlotte McDaniel, Williamsville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1/4 cup chopped onion
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) tomato sauce
1 large egg, lightly beaten
1 cup 2% cottage cheese
4 medium zucchini (about 1-3/4 pounds)
3 tablespoons all-purpose flour
1 cup shredded part-skim mozzarella cheese
Additional shredded mozzarella cheese, optional

Steps:

  • Preheat oven to 375°. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese., Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices. Layer half the slices in a 13x9-in. baking dish coated with cooking spray; dust with half the flour. Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese., Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving.

Nutrition Facts : Calories 273 calories, Fat 13g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 725mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

Tips:

  • Use a mandoline slicer for even zucchini slices. This will help ensure that the lasagna cooks evenly.
  • Don't overcrowd the pan when cooking the zucchini slices. Cook them in batches if necessary to prevent them from steaming instead of browning.
  • Be careful not to overcook the zucchini slices. They should be tender but still have a slight crunch.
  • Use a variety of vegetables in the lasagna. This will add flavor and nutrients to the dish.
  • Don't be afraid to experiment with different cheeses. You can use a combination of mozzarella, ricotta, and Parmesan cheeses, or try other types of cheese that you like.
  • Let the lasagna rest for at least 15 minutes before serving. This will allow the flavors to meld and the lasagna to set.

Conclusion:

This healthy zucchini lasagna is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with vegetables and lean protein, and it is a great way to get your kids to eat their veggies. With its light and flavorful sauce, tender zucchini slices, and cheesy filling, this lasagna is sure to be a hit with the whole family. So next time you're looking for a healthy and satisfying meal, give this zucchini lasagna a try.

Related Topics