Ingredients:

• Zucchini – 2 lbs (4-5 medium/large)
• Fine sea salt – 3 1/2 teaspoons, divided
• Freshly ground black pepper – 1 teaspoon
• Ground beef – 1 1/2 lbs (15-20% fat content)
• Yellow onion – 1 medium, chopped (about 1 cup)
• Garlic cloves – 3, minced
• Pasta sauce – 24 oz (homemade or store-bought)
• Fresh basil or parsley – 1/4 cup, chopped, divided
• Shredded mozzarella cheese – 4 cups, divided
• Reduced-fat ricotta cheese – 15 oz
• Shredded parmesan cheese – 1 cup
• Large egg – 1

Step-by-Step Instructions:

Step 1: Prepare the Zucchini

1. Slice the Zucchini: Start by trimming the ends of the zucchini. Use a mandoline or a sharp knife to slice the zucchini lengthwise into thin strips, about 1/8-inch thick. These will act as the “noodles” for your lasagna.
2. Salt the Zucchini: Lay the zucchini strips on a large baking sheet or paper towels. Sprinkle 2 teaspoons of fine sea salt evenly over both sides of the zucchini slices. Let them sit for 15-20 minutes. This will help draw out excess moisture to prevent the lasagna from becoming too watery.
3. Blot the Zucchini: After the zucchini has released its moisture, blot the slices with paper towels to remove the excess liquid.

Step 2: Cook the Ground Beef

1. Brown the Beef: In a large skillet over medium heat, cook 1 1/2 lbs of ground beef until browned, breaking it up into small crumbles with a spatula. Season with 1 teaspoon of fine sea salt and 1 teaspoon of freshly ground black pepper.
2. Add Onion and Garlic: Add 1 cup of chopped onion and 3 minced garlic cloves to the beef. Cook for another 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
3. Add the Pasta Sauce: Pour in 24 oz of pasta sauce (homemade or store-bought) and stir to combine. Reduce the heat to low and let the sauce simmer for about 10 minutes. Stir in half of the chopped basil or parsley (about 2 tablespoons) and remove from heat.

Step 3: Prepare the Cheese Mixture

1. Mix the Ricotta and Parmesan: In a medium mixing bowl, combine 15 oz of reduced-fat ricotta cheese, 1 cup of shredded parmesan cheese, and 1 large egg. Stir until well combined. Season with a pinch of salt and pepper if desired.
2. Set Aside: Set the cheese mixture aside while you prepare to assemble the lasagna.

Step 4: Assemble the Lasagna

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Layer the Ingredients: In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom to prevent sticking. Begin layering the zucchini slices, followed by a layer of the ricotta mixture, a layer of shredded mozzarella (about 1 cup), and a layer of the meat sauce.
3. Repeat the Layers: Repeat the layers—zucchini, ricotta mixture, mozzarella, and meat sauce—until you’ve used all the ingredients. Finish with a layer of zucchini, topped with the remaining meat sauce and 2 cups of shredded mozzarella cheese.
4. Sprinkle with Fresh Herbs: Top with the remaining 2 tablespoons of chopped basil or parsley for extra freshness.

Step 5: Bake the Lasagna

1. Bake: Cover the lasagna with aluminum foil and bake in the preheated oven for 30 minutes.
2. Remove Foil and Continue Baking: After 30 minutes, remove the foil and bake uncovered for another 15-20 minutes, or until the cheese on top is golden and bubbly.
3. Let it Rest: Once the lasagna is done baking, remove it from the oven and let it rest for about 10-15 minutes. This will help the layers set and make it easier to slice.

Step 6: Serve

1. Slice and Serve: Slice the lasagna into portions and serve warm. Garnish with additional basil or parsley if desired.

Cooking Tips:

• Preventing Watery Lasagna: Salting the zucchini and letting it sit helps draw out moisture, but you can also grill or bake the zucchini slices for 5-10 minutes before assembling the lasagna to further reduce water content.
• Customizing the Meat: You can substitute the ground beef with ground turkey, chicken, or pork if you prefer a different protein, or even use a combination of meats for more flavor.
• Cheese Options: If you prefer a richer lasagna, use full-fat ricotta and mozzarella cheeses. You can also add layers of provolone or gouda for more flavor complexity.
• Make it Vegetarian: To make this dish vegetarian, simply omit the ground beef and increase the amount of zucchini or add other vegetables such as mushrooms, spinach, or bell peppers.

Storage:

• Refrigeration: Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.
• Freezing: Zucchini lasagna can be frozen, but keep in mind that the texture may change slightly due to the moisture content in the zucchini. To freeze, cool the lasagna completely, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.

Nutritional Facts (Per Serving, Based on 8 Servings):

• Calories: 350-400 kcal
• Protein: 30-35 g
• Fat: 25-30 g
• Carbohydrates: 8-12 g
• Fiber: 2-3 g
• Sodium: 800-1000 mg

This zucchini lasagna is a great low-carb option compared to traditional lasagna, with the zucchini providing essential vitamins like vitamin C and potassium. The dish is high in protein and healthy fats, making it a balanced and satisfying meal.

Frequently Asked Questions (FAQs):

1. Can I prepare this lasagna in advance? Yes, you can assemble the lasagna a day ahead and refrigerate it until you’re ready to bake. Just cover it tightly with plastic wrap or foil and store it in the refrigerator. When ready to bake, follow the same instructions, but add 10 minutes to the baking time.

2. How do I avoid watery zucchini lasagna? Salting the zucchini slices and allowing them to release their moisture is essential. You can also grill or roast the zucchini for 5-10 minutes to further reduce moisture. This will help keep the lasagna firm and prevent it from becoming watery.

3. Can I substitute other vegetables for the zucchini? Yes, you can substitute other vegetables like eggplant or even thinly sliced butternut squash for the zucchini. Just follow the same steps for salting and removing excess moisture.

4. Can I make this lasagna vegetarian? Absolutely! You can omit the ground beef and replace it with other vegetables like mushrooms, spinach, or bell peppers. You could also add lentils or a plant-based meat alternative for more protein.

5. Can I use store-bought pasta sauce? Yes, store-bought pasta sauce works perfectly in this recipe. Just make sure to choose a sauce with good flavor, as it plays an important role in the overall taste of the dish.

Conclusion:

Zucchini Lasagna with Ground Beef and Cheese is a wonderful, lighter alternative to traditional lasagna. It’s packed with savory flavors from the seasoned beef, rich cheeses, and hearty pasta sauce, while the zucchini adds a fresh, light element. This dish is perfect for those looking for a low-carb option without sacrificing flavor. Whether you’re serving it to family or guests, this zucchini lasagna is sure to impress. With easy preparation steps and customizable ingredients, it’s a versatile and delicious dish that will quickly become a favorite in your meal rotation. Enjoy this satisfying and wholesome lasagna today!