This zucchini noodle lasagna is made with zucchini “noodles” instead of pasta, upping your vegetable intake and lowering carbs. You won’t miss them!
I’ve wanted to share this recipe for the longest time but something kept getting in the way. I made it when we were attempting a keto diet and trying to eat more vegetables as well. The more veggies thing worked really well but the keto part, not so much. Pretty sure I gained weight. :D
While this dish is low carb, it’s not low calorie because of the beef, sausage and cheese. It is delicious!
For a vegetarian version, use double the amount of mushrooms in place of the beef and sausage or a meat substitute.
Zucchini Noodle Lasagna
Unfortunately the process photos for the red sauce somehow went missing. I have no idea how or why but I hope the explanation is sufficiently clear. If you do have any questions, please leave me a comment and I will endeavor to respond in a timely manner.
Ingredients
For the red sauce:
2 tablespoons olive oil
1 lb or 450g ground beef
14 oz or 387g smoked sausage
2 cans (14.1 oz or 400g) whole peeled tomatoes, with juice
4 3/4 oz or 135g tomato paste
2 tablespoons Italian seasonings (I use Durkee Pasta Seasoning (<affiliate link) which has dehydrated onions, garlic, etc. along with the actual Italian spices.)*
2 bay leaves
1/2 teaspoon baking soda
*Without that lovely shortcut, mince 1 small onion and 3 cloves garlic. Add to pan while browning beef.
For the cheese layers:
5 1/3 oz or 150g mozzarella, grated
8.8 oz or 250g fresh ricotta
2 large eggs
Freshly ground black pepper
For the zucchini layers:
4 medium zucchini (about 1.1 lbs or 500g)
Fine sea salt
For topping:
1/2 cup or 55g Parmesan, grated
(Plus reserved grated mozzarella – see method below)
1 teaspoon oregano
Method
Add olive oil to pan, then the ground beef. Cook until ground beef is browned and the smaller bits are a little bit crispy. (Put in onion/garlic in at this point, when the smaller bits are well browned, if using.)
While that’s happening, cut the sausage lengthwise into four strips and then chop them into small cubes. Add the sausage to the beef pan and cook further until the sausage starts to brown.
Add the Italian seasonings, canned tomatoes and tomato paste, along with about half a can of water, using that water to rinse out the tomato cans so as not to leave any tomato behind in them.
Pop in the bay leaves, give the whole pot a good stir and simmer, covered, for about 45 minutes.
Meanwhile, trim off the stem ends and slice your zucchini into thin strips with a vegetable peeler.
Lay in single file on a clean kitchen towel. Lightly sprinkle the zucchini with salt and set aside.
Put about 1/2 cup of the grated mozzarella in a small mixing bowl and stir in the Parmesan and dried oregano. Set aside till needed for topping.
In a larger mixing bowl, whisk together the rest of the mozzarella, the ricotta, the eggs and some freshly ground black pepper. This is going to look much drier that the usual cheese layer for lasagna. Don’t worry. The cooking zucchini will ensure that this lasagna isn’t dry.
After the red sauce has simmered for about 45 minutes, stir in the baking soda. I was taught this trick by an Italian American nonna. It’s going to bubble up as the soda reacts with the natural acids in the tomatoes. Keep stirring till about the bubbles are gone. The result is a sweeter, less acidic and according to my mentor nonna, more stomach-friendly sauce.
Simmer for about 10-15 minutes longer, uncovered. Remove from the heat. Meanwhile, preheat your oven to 350°F or 180°C.
To assemble the zucchini noodle lasagna, remove the bay leaves from the red sauce and spoon a thin layer into your baking dish. (9x13in or 23x33cm for thin lasagna, a smaller pan for thicker lasagna).
Roll the zucchini tightly up in the clean kitchen towel to dry them off. Unroll the towel and top the red sauce with zucchini slices.
Add another layer of red sauce. Then spoon on a layer of the cheese mixture.
Add another layer of zucchini, followed by red sauce and then cheese mixture. Keep going till you use up all the zucchini, the red sauce and cheese. In my pan, I did three complete sets of layers.
Finish the dish by sprinkling it with the mozzarella/Parmesan cheese topping.
Bake in your preheated oven for 45-50 minutes or until the zucchini noodle lasagna is hot through, bubbling around the edges and well browned on top.
Leave to cool for about 10 minutes then cut in squares to serve.
Enjoy!
It’s Sunday FunDay and today we are sharing creative lasagna recipes! Check them all out below.
- Chicken Alfredo Lasagna from Making Miracles
- Chicken Marsala Lasagna from Palatable Pastime
- Keto Chicken Alfredo Zucchini Lasagna With Homemade Keto Alfredo Sauce from Sneha’s Recipe
- Lasagna Bianca from Culinary Adventures with Camilla
- Mexican Chicken Lasagna from Karen’s Kitchen Stories
- Pesto Lasagna with Homemade Noodles from Amy’s Cooking Adventures
- Pierogi Lasagna from A Day in the Life on the Farm
- Saucy Lasagna Rolls from Sid's Sea Palm Cooking
- Vegetable Lasagna from Mayuri‘s Jikoni
- Zucchini Noodle Lasagna from Food Lust People Love
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
Pin this Zucchini Noodle Lasagna!
.
