Description
This Beef and Zucchini Noodle Lasagna is a lighter, healthier take on the classic comfort food. Instead of traditional pasta noodles, it uses thinly sliced zucchini, creating a dish that’s lower in carbs and calories, but still packed with flavor and cheesy goodness. It’s a satisfying and delicious way to sneak in extra vegetables!
Ingredients:
- 1 lb lean ground beef (93% lean or higher)
- 1 jar (24–26 oz) marinara or pasta sauce
- ¼ tsp ground red pepper (optional)
- 15 oz reduced-fat ricotta cheese
- 1 cup shredded reduced-fat mozzarella cheese, divided
- 3 tbsp shredded Parmesan cheese
- 2 egg whites (or 1 large egg), lightly whisked
- 2 medium zucchini, sliced diagonally into ¼-inch slices
Preparation:
Step 1: Preheat oven to 375°F (190°C).
Step 2: Cook the Beef: In a large nonstick skillet over medium heat, cook the ground beef for 8–10 minutes, breaking it into crumbles until browned. Drain off any excess grease.
Step 3: Stir in Sauce: Remove the skillet from the heat and stir in the marinara or pasta sauce, along with the ground red pepper (if using) for a little kick. Mix well to combine.
Step 4: Prepare Cheese Filling: In a medium bowl, combine the ricotta cheese, ½ cup of the shredded mozzarella cheese, Parmesan cheese, and egg whites (or one whole egg). Stir until the mixture is smooth and well combined.
Step 5: Assemble the Lasagna: Spread one-third of the beef mixture evenly over the bottom of a 13×9-inch baking dish.
Step 6: Layer Zucchini and Cheese: Layer half of the zucchini slices over the beef mixture, slightly overlapping them. Then, spread half of the ricotta cheese mixture evenly over the zucchini slices.
Step 7: Repeat Layers: Repeat the layering process: one-third of the beef mixture, the remaining zucchini slices, and the remaining ricotta cheese mixture.
Step 8: Top and Bake: Finish with the remaining beef mixture, spreading it evenly over the top. Sprinkle the remaining ½ cup of mozzarella cheese over the entire lasagna.
Step 9: Bake: Cover the baking dish loosely with aluminum foil. Bake for 45–50 minutes, or until the zucchini is tender and the cheese is melted and golden brown.
Step 10: Rest: Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing and serving. This allows the lasagna to set and makes it easier to cut.
Why You’ll Love This Recipe:
- It’s a healthier alternative to traditional lasagna, with fewer carbs and calories.
- It’s a great way to use up zucchini, especially during the summer months when it’s abundant.
- It’s packed with flavor, thanks to the savory beef, rich marinara sauce, and creamy cheese filling.
- It’s easy to customize with your favorite vegetables or spices.
- It’s a satisfying and comforting meal that the whole family will enjoy.
Serving Suggestions:
- Serve with a side salad and garlic bread.
- Pair with a crisp white wine or a light red wine.
- Garnish with fresh basil or parsley.
Tips:
- To prevent the zucchini from making the lasagna watery, salt the zucchini slices and let them sit for 30 minutes before using. Pat them dry with paper towels to remove excess moisture.
- You can assemble the lasagna up to 24 hours in advance and refrigerate it until you’re ready to bake it.
- For even more flavor, add a layer of sautéed mushrooms or onions to the lasagna.
- This lasagna can be frozen before or after baking for up to 2 months. Thaw completely before baking or reheating.
Preparation Time: 25 minutes Cook Time: 45-50 minutes Total Time: 1 hour 10 minutes – 1 hour 15 minutes
Nutrition Information (per serving, approximately):
- Calories: 350
- Protein: 35g
- Sodium: 700mg
Conclusion:
This Beef and Zucchini Noodle Lasagna is a delicious and healthy twist on a classic dish. By swapping pasta noodles for zucchini, you can enjoy all the flavors of lasagna without all the carbs. It’s a perfect meal for a weeknight dinner or a special occasion. Enjoy!
Questions and Answers:
Q1: Can I use regular lasagna noodles instead of zucchini?
A: Yes, you can! If you prefer traditional lasagna noodles, you can certainly substitute them. You’ll need about 9 lasagna noodles. Cook them according to the package directions before assembling the lasagna.
Q2: Can I make this recipe vegetarian?
A: Absolutely! To make it vegetarian, simply omit the ground beef and add more vegetables. You could use sautéed mushrooms, spinach, or eggplant in place of the beef.
Q3: Can I freeze this lasagna?
A: Yes, this lasagna freezes well! You can freeze it before or after baking. If freezing before baking, wrap it tightly in plastic wrap and then in foil. If freezing after baking, let it cool completely before wrapping. It can be stored in the freezer for up to 2 months.
Q4: I don’t have ricotta cheese. Can I use something else?
A: If you don’t have ricotta cheese, you can substitute it with cottage cheese or a mixture of cream cheese and sour cream.
Q5: Can I add other vegetables to this lasagna?
A: Definitely! Feel free to add any vegetables you like to this lasagna. Sautéed onions, peppers, mushrooms, or spinach would all be great additions.
