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Zucchini No Noodle Lasagna

Zucchini No Noodle Lasagna

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Step-by-Step Instructions

1. Prepare the Zucchini

  1. Slice the zucchinis lengthwise into ¼-inch thick strips using a sharp knife or mandoline slicer.
  2. Lay the slices on a baking sheet lined with paper towels. Sprinkle both sides with salt and let them sit for 15–20 minutes to draw out excess moisture.
  3. Pat the slices dry with additional paper towels.

2. Make the Meat Sauce

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, cooking until softened and fragrant.
  2. Add ground beef or sausage, breaking it up with a spatula. Cook until browned and no longer pink.
  3. Stir in crushed tomatoes, tomato paste, oregano, and basil. Season with salt and pepper.
  4. Reduce the heat to low and simmer for 15–20 minutes, stirring occasionally.

3. Prepare the Cheese Filling

  1. In a medium bowl, combine ricotta cheese, shredded mozzarella, Parmesan cheese, egg, and parsley. Mix well until creamy and smooth.

4. Assemble the Lasagna

  1. Preheat your oven to 375°F (190°C).
  2. Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish.
  3. Place a single layer of zucchini slices over the sauce, slightly overlapping.
  4. Spread a layer of the cheese mixture over the zucchini.
  5. Add another layer of meat sauce.
  6. Repeat the layers (zucchini, cheese, sauce) until all ingredients are used, ending with a layer of meat sauce on top.

5. Add the Final Topping

  1. Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top layer.

6. Bake

  1. Cover the dish loosely with aluminum foil and bake in the preheated oven for 20 minutes.
  2. Remove the foil and bake for an additional 20–25 minutes, or until the cheese is melted and bubbly.

7. Rest and Serve

  1. Let the lasagna cool for 10–15 minutes before slicing to allow it to set.
  2. Garnish with fresh parsley or basil and serve warm.

Tips for Perfect Zucchini Lasagna

  • Remove Moisture: Salting and patting the zucchini slices dry is crucial to prevent a watery lasagna.
  • Make Ahead: You can prepare the lasagna a day in advance and bake it when ready to serve.
  • Customize It: Add sautéed mushrooms, spinach, or bell peppers for extra vegetables.

Conclusion

This Zucchini No-Noodle Lasagna offers a wholesome, satisfying meal that doesn’t compromise on flavor. Whether you’re avoiding carbs or just want a lighter version of a classic, this recipe is a must-try. Pair it with a fresh green salad or garlic bread for a complete dinner experience.

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