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Parmesan Zucchini Noodle Lasagna Bake: 30-Minute Delight

Parmesan Zucchini Noodle Lasagna Bake
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Enjoy a lighter, low-carb version of classic lasagna with this Parmesan Zucchini Noodle Lasagna Bake. It’s a comforting and cheesy casserole perfect for using up summer zucchini.

Ingredients

Scale
  • 2 pounds zucchini, thinly sliced
  • 1 teaspoon salt
  • 1 pound ground beef or Italian sausage
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 15 ounces ricotta cheese
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Arrange zucchini slices on a baking sheet and sprinkle with 1 teaspoon of salt. Let sit for 15 minutes, then pat dry with paper towels to remove excess moisture.
  3. In a large skillet, brown the ground beef or sausage with the chopped onion until the meat is cooked through and the onion is softened. Drain off any excess grease.
  4. Stir in the minced garlic, crushed tomatoes, 2 tablespoons of parsley, basil, oregano, 1/2 teaspoon black pepper, and red pepper flakes (if using). Simmer for 10 minutes, stirring occasionally.
  5. In a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup Parmesan cheese, 1/4 cup fresh basil, 1/4 cup fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
  6. Spread about 1 cup of the meat sauce in the bottom of a 9×13 inch baking dish.
  7. Arrange half of the zucchini slices in a layer over the sauce.
  8. Spread half of the ricotta mixture over the zucchini.
  9. Sprinkle with one-third of the mozzarella cheese.
  10. Repeat the layers with another cup of meat sauce, the remaining zucchini, the remaining ricotta mixture, and another third of the mozzarella cheese.
  11. Top with the remaining meat sauce and the remaining mozzarella cheese. Sprinkle with additional Parmesan cheese.
  12. Cover the dish with foil and bake for 30 minutes.
  13. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  14. Let stand for 10 minutes before serving.

Notes

  • Patting the zucchini dry is important to prevent a watery lasagna.
  • Feel free to add other vegetables like mushrooms or bell peppers to the meat sauce.
  • For a vegetarian option, omit the meat and add sautéed mushrooms and spinach to the sauce.

Nutrition

Find it online: https://recipesfleet.com/parmesan-zucchini-noodle-lasagna-bake/