Tomato Zucchini Lasagna Recipe | Healthy Yum

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You will love the cheese, meat and spiciness layer in this simple tomato zucchini lasagna recipe!Very like Eggplant Lasagna, Zucchini noodle lasagna replaces flour pasta with nutritious vegetable noodles, making it a good keto, low-carb and gluten-free choice. Using meat to make this zucchini lasagna, as a fast food, it will definitely be satisfying.

What is zucchini lasagna?

This is a zucchini lasagna without noodles! It has traditional lasagna, but not traditional pasta slices. We use long and thin zucchini strips to make the same delicious keto-approved lasagna.

(If you want a more traditional pasta, please make This keto lasagna instead. )

Zucchini Lasagna Ingredients

This section explains how to choose the best ingredients for zucchini noodle lasagna, the role of each ingredient in the recipe, and alternative options. For measurement, please refer to the recipe card below.

Zucchini noodles:

• summer pumpkin – Thicker zucchini works best because it can make wider slices for the noodle layer. But any size you can find is fine; if your zucchini is small, you may need more zucchini.
• olive oil – Olive oil gives a traditional flavor, but you can also use avocado oil if you prefer.
• sea ​​salt

Meat sauce:

• garlic – For convenience, use fresh garlic or canned garlic.
• meat – I prefer 85/15 Grass-fed ground beef, But you can use any one you have on hand. If you prefer, you can also use ground chicken or turkey.
• Italian tomato sauce – Be sure to use sugar-free Marila sauce, because many brands have added sugar.You can also use Vanilla sauce, This is what I did in the original version of this zucchini lasagna recipe, but now I prefer Malila.

For the cheese filling:

• Whey Qian Cheese – Use full-fat ricotta granola for the best flavor and texture, as well as the lowest carbohydrates.
• Parmesan cheese – Use grated Parmesan cheese instead of shredded.
• egg – Use a large egg.

How to make zucchini lasagna

This section shows how to make zucchini lasagna with meat, with step-by-step photos and detailed information about the technique. For complete instructions, see the recipe card below.

• Sliced ​​zucchini. Use a mandolin to cut the zucchini into slices about 1/4 inch thick.

• Grilled zucchini. Arrange and brush the zucchini slices in a single layer olive oil And sprinkle with salt. Bake until soft and mostly dry.

tip: Dry the noodles completely. Pat the zucchini with a paper towel to absorb any excess water or oil.

• Cook meat sauce. Heat oil in a wok and fry the garlic for 30-60 seconds until fragrant.Add to Ground beef Cook for about 10 minutes, until cooked through.Stir in Italian tomato sauce Keep away from heat sources. Season with salt and pepper.

• Mix the cheese filling. Stir ricotta together, Parmesan cheese, And eggs until combined.

• set. Spread a layer of zucchini slices on the bottom of the baking tray, and then drizzle half of the meat sauce. Add the whey and butter mixture (use half of it), and then apply. Half of the chopped mozzarella cheese on top and repeat layering.
• grilled. Since the layers are already cooked, this does not take long. The cheese baked until it melts and turns golden brown.

Tips for the best zucchini noodle lasagna

• Use one Mandolin Cut the zucchini. This ensures that your zucchini lasagna has an even thickness, so they can be cooked evenly. It is difficult to obtain the same consistency with a knife.
• Don’t overdo the olive oil on the zucchini noodles. We want them to dry out slightly during the roasting process so that the zucchini lasagna will not get wet. If there is too much oil, water will not escape from the zucchini. A small amount of oil will do.
• Roast the zucchini in a single layer. Make sure that these pieces do not overlap, as this will absorb moisture. And don’t forget to pat them dry at the end.
• Don’t add salt to beef. This is different from almost all other recipes that require cooked ground beef. The marinara has salt and the cheese is already salty. We lightly add salt to the zucchini to help remove moisture during the baking process. The meat does not require additional salt.
• Knead the ricotta cheese/parmesan mixture into small pieces. This part can be a bit difficult to spread, so small pieces will make it easier. If you dump it all in one place in the center, it’s even harder. When you spread it, the mixture does get under the ground beef, which is okay.

Frequently asked questions

Is zucchini lasagna a tomato sauce?

Yes, every slice of this zucchini lasagna recipe is just 5.3 grams net carbsThe complete nutrition statistics can be found under the recipe card.

Is zucchini lasagna free of gluten?

Yes it is! Because we use zucchini for noodles, this zucchini lasagna is gluten-free.

How to make zucchini lasagna without water?

A common complaint of low-carb zucchini lasagna is that it eventually becomes watery.The key to avoiding watery zucchini slices is Bake in the oven, then pat dry before Assemble the lasagna.

Storage instructions

Store the remaining zucchini lasagna in the refrigerator for 3-4 days.

You can also roast the zucchini noodles in advance, make meat sauce, and/or stir the ricotta layer in advance.

Or, assemble the zucchini lasagna and store it in the refrigerator for a few days or freeze it before baking. It can go directly into the oven from the refrigerator or even the freezer, but you need to bake it at 350 degrees instead of 400 degrees so that the whole dish has a chance to heat up before the cheese on the top turns brown.

Can you freeze zucchini lasagna?

Yes, you can freeze zucchini lasagna for 2-3 months.

Reheat instructions:

Reheat the lasagna in an oven at 350 degrees Fahrenheit for best results. You can also heat it in a microwave, because it will not dry out easily.

More tomato zucchini recipes

If you like lasagna recipes that use zucchini instead of noodles, you might also like some other Low-carb zucchini recipe:

Reader’s favorite recipe

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Tomato zucchini lasagna recipe

The best tomato zucchini lasagna recipe-simple and delicious! Learn how to make cheese, meaty, spicy and water-free zucchini noodle lasagna.

Preparation time 25 minute

Cooking time 15 minute

total time 40 minute

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view the ingredients.

Instructions

Tap the time in the instructions below to start the kitchen timer while cooking.

Roasted zucchini:

1. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).line Extra large baking pan with parchment.

2. Use one Mandolin Cut the zucchini into thin slices lengthwise, about 1/4 inch thick.

3. Place the zucchini on a lined baking sheet, in a single layer. Brush both sides with olive oil (use about 2 tablespoons), then lightly sprinkle with sea salt on both sides.

4. Roasted zucchini slices in the oven 15-20 minutes, Until soft and mostly dry.

5. When finished, remove the zucchini from the oven, but keep it at 400 degrees. Pat the zucchini with a paper towel to absorb any excess water or oil.

Meat sauce:

1. At the same time, heat the remaining tablespoon of oil Wok or Cast iron saucepan Heat at medium high temperature on the stove.Add garlic and fry until 30-60 secondsUntil fragrant.

2. Add ground beef.Cook about 10 minutes, Until it turns brown. Stir in Marila sauce and remove from heat. If necessary, taste and adjust the salt/pepper.

Cheese filling:

1. At the same time, stir together the ricotta and parmesan cheese. Stir in the eggs.

assembly:

1. Spread a layer of zucchini slices on the bottom 9×13 casserole. Drizzle half of the meat sauce. Knead a small piece of whey and butter mixture (half of the total amount used) into a dough, then spread it out. Finally put half of the shredded mozzarella cheese on top. Repeat these layers a second time, and finally top with shredded mozzarella cheese.

2. bake 15 minutes, Until the cheese on top has melted into golden brown. If needed, garnish with fresh basil.

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Recipe notes

Serving size: 1/12 of the large casserole (1/12 of the entire recipe)

nutrient content

The amount per serving. The amount in the formula description above.

Calories 450

fat 31.7g

protein 34.8g

Total carbohydrates 6.4-

Net carbohydrates 5.3-

fiber 1.1g

sugar 3.1g

The nutrients are provided out of courtesy. Have questions about the calculation or why you get different results?Please see our Nutrition policy.

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