- Slice the Zucchini: Using a mandoline slicer or a sharp knife, slice the zucchini lengthwise into thin strips, about ⅛-inch thick. These will serve as your “noodles.”
- Sweat the Zucchini: Lay the zucchini slices on a large baking sheet lined with paper towels. Sprinkle both sides with salt and let them sit for 15-20 minutes. This process helps to draw out excess moisture, ensuring your lasagna doesn’t become watery.
- Blot and Dry: After 20 minutes, pat the zucchini slices dry with additional paper towels.
Step 2: Making the Meat Sauce
- Cook the Meat: In a large skillet over medium heat, cook the ground beef or sausage until browned, breaking it into small pieces with a spatula. Drain any excess grease.
- Sauté Aromatics: Add the chopped onion and garlic to the skillet. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Simmer the Sauce: Stir in the crushed tomatoes, tomato paste, dried basil, oregano, red pepper flakes, and a pinch of salt and pepper. Reduce the heat to low and let the sauce simmer for 20-25 minutes, stirring occasionally.
Step 3: Preparing the Ricotta Mixture
- Combine Ingredients: In a medium bowl, mix the ricotta cheese, egg, Parmesan cheese, and chopped parsley (or basil) until well combined. Set aside.
Step 4: Assembling the Lasagna
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Layer 1: Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
- Layer 2: Arrange a layer of zucchini slices over the sauce, slightly overlapping each slice.
- Layer 3: Spread a third of the ricotta mixture over the zucchini.
- Layer 4: Sprinkle a layer of shredded mozzarella cheese over the ricotta.
- Repeat: Continue layering meat sauce, zucchini noodles, ricotta mixture, and mozzarella until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan cheese on top.
Step 5: Baking the Lasagna
- Bake Covered: Cover the baking dish with aluminum foil and bake for 25 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
- Rest: Let the lasagna rest for at least 10-15 minutes before slicing. This allows the layers to set and makes serving easier.
Serving and Storing
- Garnish: Sprinkle fresh basil leaves over the lasagna for a burst of color and flavor.
- Serve: Cut into squares and serve with a side salad or garlic bread (for those not counting carbs).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 350°F (175°C) or in the microwave.
Tips for Success
- Prevent Watery Lasagna: Sweating the zucchini is crucial. Additionally, don’t skip the resting step after baking.
- Add Depth to the Sauce: A splash of red wine or balsamic vinegar can elevate the flavor of your meat sauce.
- Experiment with Layers: Add sautéed mushrooms, spinach, or roasted red peppers for extra texture and flavor.
Why You’ll Love This Recipe
Zucchini noodle lasagna is a game-changer for anyone looking to enjoy a classic comfort dish with a healthy twist. It’s packed with layers of rich meat sauce, creamy ricotta, and gooey cheese, all tied together by the tender zucchini noodles. Perfect for family dinners, meal prepping, or impressing guests, this dish will leave everyone asking for seconds!