Easy Zucchini Lasagna
Low and behold, there is a way to enjoy a gluten free and low carb version of Lasagna: Easy Zucchini Lasagna! A little history on Lasagna- ok this isn’t actual Italian history or anything. But I used to think Lasagna was so hard to make, I think it was the layers that were intimidating. Until the day I actually made it! Um… it’s easy!
Well this Zucchini Lasagna is a remix to my original Lasagna that I’ve made for years. I substituted sliced zucchini for the noodles and cut the meat in half and added a TON of veggies.
I also used plant based cheese and plant based sour cream for added creaminess. This can be swapped out and you can totally use regular dairy if you wish. You can make this meatless.
Any substitutions that I can use?
Typically I use ground beef or italian sausage in my lasagna recipe. Also I’ve used ground turkey so that will work too and be very flavorful! If using ground turkey I recommend 85/15. You can be really creative on the cheeses. I prefer white cheeses for Italian cooking. Like a good shaved parmesan or ricotta.
Well, I’m not sure if I’m the first to say this – but there ain’t no substitute for olive oil or the marinara in this dish! LOL! There are however different kinds of marinara you can buy. I like the organic plain one because then I can season it to my liking. Or may I suggest, you can make your own marinara! Trust me, it’s easy and freaking delicious!
Let’s not forget about the vegetables in this Easy Zucchini Lasagna!
Why did I choose zucchini to replace the noodles? Because when sliced to the right thickness, zucchini bakes well and soaks up the all flavor just right. Also it layers well. If you don’t want to cut the zucchini length wise you can cut zucchini slices. Let your veggie imagination run wild!
Easy Zucchini Lasagna
Equipment
- casserole dish
- Foil
Ingredients
- 1/2 pound ground beef 90/10, or you can omit the beef or use plant based meat if you want vegetarian/vegan
- 1-2 tablespoons olive oil extra virgin
- 1 teaspoon garlic powder
- 2 teaspoon italian seasoning
- 4 zucchini cut length wise
- 1 white onion medium diced
- 3 carrots peeled and sliced
- 1 cup broccoli florets
- handful mushrooms
- 1 sweet potato peeled and sliced 1 inch thickness
- 1 jar marinara sauce
- 1/2 cup italian parsley chopped
- 1/2 cup fresh basil chopped
- kosher salt as needed
- black pepper as needed
- 3 tablespoons plant based sour cream optional
- 1 cup plant based mozzarella optional, or use any cheese of your choice
Instructions
- Preheat oven at 400 degrees.
- In a large sauté pan, on medium/low heat, heat the olive oil. Add the beef and cook for about 3 minutes, then add the onions.
- Stir and add in the garlic powder and a dash of salt and pepper. Cook for another 5-7 minutes.
- When meat is almost brown, add the marinara sauce. Let it simmer for about 10 minutes, then add the Italian seasoning and the parsley and basil.
- In a large casserole dish, layer a spoonful of pasta sauce then the veggies, starting with the zucchini then the mushrooms, sweet potato, broccoli, and carrots.
- Then add some cheese and sour cream. Repeat with another layer of sauce, veggies and cheese.
- Cover with foil and bake for 45 minutes.
- Enjoy!
Notes
Nutrition
