Name: Zucchini Lasagna: A Healthy and Delicious Twist on Classic Lasagna
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: undefined
Cuisine: Italian
Ingredients: 500 g minced beef; 1 onion (finely diced); 3 cloves garlic (minced); 2 tbsp oil; 1 tbsp tomato paste; 700 g canned chopped tomatoes; 1 tbsp oregano; 1 tsp sugar; Salt and pepper (to taste); 400 g sour cream; 1 egg; 50 g grated Parmesan cheese; 1 tsp Italian herbs; Salt and pepper (to taste); 150 g grated cheese (for topping); 3 large zucchinis

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This Zucchini Lasagna is a lighter, healthier take on the traditional lasagna, using zucchini instead of pasta for a fresh and flavorful alternative. The layers of minced meat sauce, creamy sour cream mixture, and melted cheese come together to create a satisfying dish that is perfect for any occasion.

Why You’ll Love This Recipe

Healthy alternative: Zucchini replaces traditional lasagna noodles, making it a lighter option while still being filling and flavorful.
Rich and hearty: The minced beef sauce combined with a creamy sour cream layer gives this lasagna a rich, comforting taste.
Easy to make: With simple ingredients and straightforward steps, you’ll have a delicious lasagna ready to serve in no time.
Versatile: This lasagna is perfect for a weeknight dinner or as a special meal for guests.

Ingredients (Serves 4-6)

For the Minced Meat Sauce:

500 g minced beef
1 onion (finely diced)
3 cloves garlic (minced)
2 tbsp oil
1 tbsp tomato paste
700 g canned chopped tomatoes
1 tbsp oregano
1 tsp sugar
Salt and pepper (to taste)

For the Sour Cream Mixture:

400 g sour cream
1 egg
50 g grated Parmesan cheese
1 tsp Italian herbs
Salt and pepper (to taste)

For the Lasagna:

150 g grated cheese (for topping)
3 large zucchinis

Tips for Success

Salt the zucchini: Letting the zucchini strips sit for 10 minutes after salting helps to remove excess moisture, preventing the lasagna from becoming watery.
Layer carefully: Ensure the zucchini layers are even and don’t overlap too much, so they cook evenly.
Make ahead: You can prepare the lasagna a day in advance and store it in the fridge until you’re ready to bake it.

Directions

1. Prepare the Minced Meat Sauce

Dice the onion and mince the garlic.
In a large pan, heat the oil over medium heat and cook the minced beef until browned.
Add the onions and cook for 3-4 minutes until softened, then add the garlic and cook for another minute.
Stir in tomato paste and cook for a minute to roast it slightly.
Deglaze the pan with the chopped tomatoes, then add oregano, sugar, salt, and pepper. Simmer for 10-15 minutes, allowing the sauce to thicken and the flavors to meld.

2. Prepare the Zucchini

Trim the ends of the zucchinis and cut them lengthwise into thin strips using a vegetable peeler.
Lay the zucchini strips on a clean surface, sprinkle with salt, and cover with kitchen paper. Let them sit for about 10 minutes to draw out excess water.
After 10 minutes, pat the zucchini strips dry with a paper towel.

3. Mix the Sour Cream Mixture

In a bowl, combine the sour cream, egg, grated Parmesan, and Italian herbs.
Season with salt and pepper and mix until smooth.

4. Layer the Lasagna

Preheat the oven to 180°C (350°F).
In a baking dish, start with two layers of zucchini strips as the base.
Spoon 1/3 of the minced meat sauce over the zucchini and spread it evenly.
Add 1/3 of the sour cream mixture on top and spread it evenly.
Repeat the layers: two more layers of zucchini, followed by the remaining minced meat sauce and sour cream mixture.
Top with a final layer of zucchini strips and sprinkle grated cheese on top.

5. Bake the Lasagna

Bake the lasagna in the preheated oven for 30 minutes or until the top is golden and bubbling.
Let it cool for a few minutes before slicing and serving.

6. Serve

Slice the lasagna into portions and serve hot. You can pair it with a fresh salad or crusty bread for a complete meal.

Storage

Leftover lasagna can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave before serving.

FAQ: Zucchini Lasagna

1. Can I use other vegetables instead of zucchini?

Yes! You can use other low-carb vegetables like eggplant or even butternut squash as a substitute for zucchini. Just make sure to salt and drain them to remove excess moisture, similar to zucchini.

2. Can I make this lasagna vegetarian?

Absolutely! You can substitute the minced beef with plant-based ground meat, lentils, or mushrooms for a vegetarian version. You could also add extra veggies like spinach or bell peppers for added flavor.

3. How can I make this lasagna dairy-free?

To make this recipe dairy-free, you can use a dairy-free sour cream alternative and vegan cheese for the topping. Check for vegan substitutes for the Parmesan cheese as well.

4. Can I use a different type of cheese for the topping?

Yes, you can use any cheese you like for the topping. Mozzarella, vegan cheese, or a mix of cheeses like cheddar or gouda would work great in this lasagna.

5. Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna ahead of time and store it in the fridge for up to 24 hours before baking. Just cover it tightly with plastic wrap or foil and bake when ready.

6. Can I freeze zucchini lasagna?

Yes! You can freeze the assembled lasagna (without baking it) for up to 3 months. Let it cool completely before wrapping it tightly in plastic wrap or foil and freezing. To bake, thaw in the fridge overnight and then bake as directed.

7. How can I prevent the lasagna from being watery?

Be sure to salt the zucchini strips and let them sit for 10 minutes to draw out excess moisture. Pat them dry with paper towels before layering them in the lasagna. This will help prevent the lasagna from becoming watery as it bakes.

8. Can I use store-bought tomato sauce instead of making the meat sauce?

Yes, you can use store-bought marinara or tomato sauce instead of making the minced meat sauce from scratch. Just heat it with the ground beef and season as needed.

Conclusion

This Zucchini Lasagna is a healthier, flavorful twist on the classic lasagna. With layers of spiced minced meat, creamy sour cream mixture, and zucchini instead of noodles, it’s a satisfying and comforting meal that’s both lighter and just as delicious. Enjoy this dish for a weeknight dinner, family meal, or as a crowd-pleasing option at your next gathering!

Zucchini Lasagna: A Healthy and Delicious Twist on Classic Lasagna

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Author: Maggie
Total Time: 1 hour
Yield: undefined

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Description

This Zucchini Lasagna is a healthy, delicious twist on the classic, with zucchini replacing pasta and layers of spiced minced beef, creamy sour cream, and melted cheese. It’s a lighter option that’s just as satisfying and flavorful.

Instructions

Prepare the Minced Meat Sauce: In a large pan, heat the oil over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add garlic, cook for 1 more minute. Add minced beef and cook for 6-7 minutes, breaking up the meat. Stir in tomato paste, oregano, sugar, salt, and pepper, and simmer for 10-15 minutes. Let cool.
Prepare the Zucchini: Trim ends of zucchini and cut them lengthwise into thin strips using a vegetable peeler. Sprinkle with salt and let them sit for 10 minutes to draw out excess water. Pat dry with paper towels.
Mix the Sour Cream Mixture: Combine sour cream, egg, Parmesan, and Italian herbs in a bowl. Season with salt and pepper. Mix until smooth.
Layer the Lasagna: Preheat the oven to 180°C (350°F). Start by layering two zucchini strips in a baking dish. Spoon 1/3 of the meat sauce over the zucchini and spread it evenly. Add 1/3 of the sour cream mixture and spread it evenly. Repeat the layers: zucchini, meat sauce, sour cream mixture. Finish with a final layer of zucchini strips and sprinkle with grated cheese.
Bake the Lasagna: Bake the lasagna for 30 minutes, or until the top is golden and bubbling. Let it cool for a few minutes before slicing.
Serve: Slice the lasagna into portions and serve with a fresh salad or crusty bread for a complete meal.

Notes

This dish is naturally low-carb and gluten-free due to the use of zucchini instead of pasta.
If you prefer a vegetarian version, simply omit the ground beef and use a vegetable filling such as mushrooms or lentils.
Feel free to adjust the seasoning to your taste, especially if you want to make it spicier with extra cayenne or chili flakes.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian