Zucchini Lasagne
Submitted by gailm
Low-carb lasagna swapping noodles for sliced zucchini, layered with a slow-simmered beef and red wine meat sauce, creamy ricotta, melted mozzarella, and Parmesan. All the comfort, none of the pasta.
YIELD
8 servingsPREP
140 minCOOK
40 minREADY
180 minAll the cheesy, saucy, layered comfort of lasagna without a single noodle in sight.
Thin strips of zucchini stand in for pasta, and honestly? You won’t miss it. The meat sauce does the heavy lifting here: ground beef, tomatoes, mushrooms, and red wine simmered for an hour and a half until thick and deeply flavored with oregano, basil, and thyme.
Ricotta and mozzarella go between the layers, and a crown of Parmesan on top bakes into a golden, bubbling crust.
It’s lower in carbs than traditional lasagna and packed with vegetables, but it eats just as rich and satisfying.
Kitchen Tips
- Cut the zucchini strips about a quarter-inch thick. Too thin and they’ll disintegrate; too thick and they won’t layer properly.
- The sauce needs that full 90-minute simmer. It thickens and concentrates, which is essential since zucchini releases moisture as it bakes.
- Let the lasagne rest 10 to 15 minutes after baking. This lets the layers set so your slices hold together instead of sliding apart.
- Blot the zucchini strips with paper towels before layering to remove surface moisture.
Ingredients
Directions
Cut zucchini into strips ¼ inch thick.
Heat oil; add garlic and onion and cook until vegetables are tender but not browned.
Add meat and brown, stirring to keep meat crumbly.
Add tomatoes, tomato paste, mushrooms, wine, oregano, thyme, basil and salt and pepper to taste.
Simmer uncovered 1½ hours. Place half of the zucchini strips in an oiled shallow casserole.
Top with half of the Mozzarella and Ricotta cheeses.
Add half the meat sauce. Repeat layers.
Top with Parmesan cheese.
Bake at 350℉ (180℃) for 40 minutes.
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