Description
A healthier twist on traditional lasagna using roasted zucchini slices instead of pasta noodles, layered with a rich homemade meat sauce, creamy ricotta filling, and plenty of melted mozzarella and Parmesan cheese for a delicious, lighter Italian casserole.
Ingredients
Scale
Vegetables and Meat
- 2 pounds zucchini (ends trimmed and sliced lengthwise into 1/4 inch slices)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 pounds ground beef
- 1 medium onion (peeled and chopped, about 1 cup)
- 4 cloves garlic (minced)
Sauces and Seasonings
- 28 ounces crushed tomatoes (undrained)
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 2 tablespoons granulated sugar (or to taste)
- 1 1/2 teaspoons dried basil
- 1 tablespoon Italian seasoning
- 1 teaspoon fennel seeds
Cheese Mixture
- 15 ounces ricotta cheese
- 1 egg
- 2 teaspoons dried parsley
- 1/2 teaspoon salt
- 1 cup shredded Parmesan cheese
- 4 1/2 cups shredded mozzarella cheese
Garnish
- Minced fresh parsley
Instructions
- Prepare the Zucchini: Preheat the oven and line baking sheets with parchment paper. Lay the zucchini slices on the sheets, brush lightly with olive oil, and season with salt and black pepper. Roast the zucchini slices until tender but not soggy, about 10-15 minutes. Remove and set aside to cool.
- Make the Meat Sauce: In a large skillet over medium heat, heat olive oil and add chopped onion and minced garlic. Sauté until softened. Add the ground beef and cook thoroughly until browned, breaking up lumps as it cooks. Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, dried basil, Italian seasoning, and fennel seeds. Simmer the sauce gently for 30-40 minutes, stirring occasionally to develop rich flavors.
- Prepare the Ricotta Mixture: In a bowl, combine ricotta cheese with the egg, dried parsley, and salt. Mix well until creamy and smooth.
- Assemble the Lasagna: In a baking dish, spread a thin layer of meat sauce on the bottom. Layer roasted zucchini slices over the sauce, then spread a layer of the ricotta mixture on top. Sprinkle a portion of shredded mozzarella and Parmesan cheese over the ricotta. Repeat the layering process until all ingredients are used, ending with mozzarella and Parmesan on top.
- Bake: Preheat the oven to 375°F (190°C). Cover the assembled lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly with a golden brown crust.
- Garnish and Serve: Let the lasagna rest for about 10 minutes before slicing. Garnish with freshly minced parsley and serve warm.
Notes
- Instead of traditional pasta noodles, use roasted zucchini ribbons for a gluten-free and lower-carb alternative in this lightened-up Italian casserole.
- Adjust the granulated sugar in the tomato sauce according to the acidity of the tomatoes and your taste preference.
- The combination of Italian seasoning and fennel seeds adds authentic flavor layers reminiscent of classic Italian sausage.
- To prevent excess moisture in the lasagna, make sure to roast the zucchini slices until they release some water and are tender but not soggy.
Nutrition
- Serving Size: 1 slice
- Calories: 510 kcal
- Sugar: 11 g
- Sodium: 967 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 128 mg
