Herb-Infused Zucchini Lasagna

Recipe Collection: Dinner

Herb-Infused Zucchini Lasagna with Tomato and Cheese Layers transforms your dinner with a low-carb Italian classic that’s bursting with flavor. Featuring layers of fresh zucchini, rich tomato and beef sauce, and a blend of cheeses, this dish is perfect for those following a low-carb diet while still craving hearty Italian cuisine.

Ideal for family gatherings or meal prep, this lasagna is versatile enough to be served as a main course or a side dish. Easily accessible through the easyChef Pro App, you can find personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your cooking experience. Select this recipe today and enjoy step-by-step guidance to create a delicious meal!

Overview

This Herb-Infused Zucchini Lasagna is a delightful low-carb twist on the classic Italian dish. With layers of thinly sliced zucchini, a rich tomato and beef sauce, and a creamy ricotta cheese blend, this lasagna is both comforting and satisfying. Perfect for those who crave Italian flavors without the carbs, this dish is sure to impress at any dinner table.

Diet Type

Low-Carb

Allergies

Dairy, Egg

Cuisine

Italian

Serving Size: 8

Cooking Time: 95 minutes

Ingredients

• 2 Large zucchini, sliced
• 1 Tablespoon (tbsp) salt
• 1 Pound (lb) ground beef
• 1.5 Teaspoons (tsp) black pepper, ground
• 1 Small green bell pepper, minced
• 1 Medium onion, minced
• 16 Ounces (oz) tomato sauce
• 1 Cup tomato paste
• 0.25 Cups red wine
• 2 Tablespoons (tbsp) fresh basil, minced
• 1 Tablespoon (tbsp) fresh oregano, minced
• 3 Tablespoons (tbsp) hot water
• 15 Ounces (oz) low-fat ricotta cheese
• 1 Whole egg
• 2 Tablespoons (tbsp) fresh parsley, minced
• 16 Ounces (oz) frozen spinach, drained
• 1 Pound (lb) fresh mushrooms, sliced
• 8 Ounces (oz) mozzarella cheese, shredded
• 8 Ounces (oz) Parmesan cheese, grated

Steps

1. Preheat the oven to 325°F (165°C). Grease a deep 9x13-inch baking pan.
2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt and set aside to drain in a colander for 15 minutes. Pat dry with paper towels to remove excess moisture.
3. In a large skillet over medium-high heat, cook the ground beef with black pepper until browned. Add the minced green bell pepper and onion, cooking until the vegetables are tender.
4. Stir in the tomato sauce, tomato paste, red wine, basil, and oregano. If the sauce is too thick, add hot water as needed. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring frequently.
5. In a bowl, combine ricotta cheese, egg, and parsley until well mixed.
6. Sauté the sliced mushrooms in a separate pan with a little butter until browned.
7. To assemble the lasagna, spread half of the meat sauce over the bottom of the prepared pan. Layer with half of the zucchini slices, half of the ricotta mixture, all of the spinach, sautéed mushrooms, and half of the mozzarella cheese. Repeat the layers with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella cheese.
8. Sprinkle the grated Parmesan cheese evenly over the top. Cover with foil.
9. Bake in the preheated oven for 45 minutes. Remove the foil, increase the oven temperature to 350°F (175°C), and bake for an additional 15 minutes until the top is golden and bubbly.
10. Allow the lasagna to stand for 5 minutes before serving. Enjoy your flavorful, low-carb zucchini lasagna!

Enjoy your homemade Herb-Infused Zucchini Lasagna!