Italian 50 min

Zucchini Lasagna

Name: Zucchini Lasagna
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 large zucchini, sliced lengthwise ¼-inch thick; 1 lb Italian sausage or ground beef; 2 cups ricotta cheese; 2 cups shredded mozzarella, divided; 1 egg; 2 cups marinara sauce; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper to taste; Fresh basil for serving

ketolow-carbgluten-freehigh-protein

Ingredientsfor 2

380

Cal

32g

Protein

10g

Carbs

24g

Fat

14 large zucchini, sliced lengthwise ¼-inch thick
21 lb Italian sausage or ground beef
32 cups ricotta cheese
42 cups shredded mozzarella, divided
51 egg
62 cups marinara sauce
73 cloves garlic, minced
81 teaspoon Italian seasoning
9Salt and pepper to taste
10Fresh basil for serving

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Instructions

1
Preheat oven to 375°F. Lay zucchini slices on paper towels, sprinkle with salt, and let sit 20 minutes to draw out moisture. Pat completely dry — wet zucchini will make the lasagna watery.
2
Brown sausage in a skillet over medium-high heat, breaking into crumbles, until cooked through and slightly crispy. Add garlic and Italian seasoning, cook 1 minute. Stir in marinara sauce and simmer 5 minutes.
3
Mix ricotta, egg, ½ cup mozzarella, salt, and pepper in a bowl. Spread ½ cup meat sauce in a 9x13 baking dish. Layer zucchini slices (slightly overlapping, like traditional pasta), spread ricotta mixture, then meat sauce. Repeat 2–3 times depending on your pan depth.
4
Top the final layer with remaining meat sauce and mozzarella. Bake 35–40 minutes until the cheese is bubbly and golden. Let rest 15 minutes before cutting — this resting time is essential for the lasagna to set up and cut cleanly rather than sliding apart.