Zucchini Lasagna
It’s no secret that I love any recipe where I can make vegetables the star of the show. This healthy Zucchini Lasagna is a masterclass when it comes to working with zucchini! Even those overgrown giant zucchinis you forgot about in your garden are perfect for this recipe. I layer fresh zucchini slices (instead of noodles!) between tangy meat sauce and creamy cheese sauce for a lower-carb, gluten-free, and utterly delicious lasagna. This recipe involves a bit of technique, but it’s worth the time you’ll spend slicing the zucchini just right.
When prepared correctly, zucchini is one of the best pasta substitutes out there. It’s also really good for you! Did you know zucchini is rich in potassium? It’s also loaded with fiber, which can help you feel fuller longer. This recipe for zucchini lasagna lets this versatile veggie take center stage, replacing traditional lasagna sheets with zucchini slices. When layered with herby ricotta and mozzarella sauce, Italian sausage (or your favorite vegetarian alternative), and a tomato sauce, this veggie-packed dish is JUST as satisfying as traditional lasagna.
- 1 24 oz. jar tomato sauce
- 2 Tbsp tomato paste
- ½ lb ground Italian sausage
- 4-5 large zucchini
- 1 tsp sea salt
- ½ tsp garlic powder
- cooking oil spray
- 32 oz whole milk ricotta cheese, liquid drained off top
- 2 cups shredded mozzarella
- 3 cloves garlic, minced
- 2 Tbsp Italian herb seasoning
- 2 large eggs
- ½ tsp freshly cracked black pepper
- 1 tsp sea salt