Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 50-60 minutes
Ingredients
For the zucchini noodles
- 4 medium zucchini
- 1 teaspoon salt
For the meat sauce
- 1 pound ground beef (or Italian sausage)
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 28 ounces marinara sauce (choose a low-sugar variety)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
For the cheese filling
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Other
- 1 cup shredded mozzarella cheese
- 10-12 fresh basil leaves, chopped
Equipment and Utensils
- Large skillet
- 9×13 inch baking dish
- Optional: mandoline slicer or vegetable peeler for zucchini noodles
Instructions
1. Prep the zucchini noodles
- Wash and trim the zucchini. Slice the zucchini lengthwise into thin ribbons (about 1/4 inch thick) using a mandoline or vegetable peeler.
- Lay the zucchini ribbons on paper towels and sprinkle with salt. Let sit for 15-20 minutes to release excess moisture. Pat dry with more paper towels.
2. Make the meat sauce
- Heat the olive oil in a large skillet over medium heat. Add the ground beef (or sausage) and cook until browned, breaking it up with a spoon. If using sausage, drain any excess grease.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the marinara sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Reduce heat and simmer for 10-15 minutes, stirring occasionally.
3. Make the cheese filling
- In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix until well combined.
4. Assemble the lasagna
- Preheat your oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
- Spread a thin layer of meat sauce on the bottom of the dish.
- Arrange a layer of zucchini noodles over the sauce to cover.
- Spread half the ricotta cheese mixture over the zucchini layer.
- Top with half the remaining meat sauce.
- Sprinkle with half the shredded mozzarella cheese.
- Repeat the layers: zucchini, ricotta mixture, meat sauce, mozzarella cheese.
- Top with a final layer of zucchini noodles and a sprinkle of the remaining mozzarella.
5. Bake
- Cover the lasagna tightly with aluminum foil.
- Bake for 25 minutes, then carefully remove the foil and bake for another 25-30 minutes, or until golden brown and bubbling.
6. Rest and serve
- Let the lasagna rest for at least 10-15 minutes before cutting. This allows it to set and makes for cleaner slices.
- Garnish with fresh basil and serve warm.
Tips
- For a richer flavor, use a mix of ground beef and Italian sausage.
- If you find your zucchini noodles release too much water, you can lightly saute them after drying to remove excess moisture.
- Feel free to add other vegetables to the meat sauce like mushrooms or bell peppers.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
