How to Make Zucchini Lasagna

Zucchini Lasagna is pasta-free yet tasty and rich. It's the perfect low-carb, gluten-free lasagna and a great way to sneak extra veggies in.
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PRINTABLE RECIPE: https://thestayathomechef.com/zucchini-lasagna/




Ingredients

BOLOGNESE SAUCE:
1 pound sweet Italian sausage
1 pound lean ground beef
1 large white onion minced
5 cloves garlic minced
1 (28 ounce) can crushed tomatoes
2 (6 ounce can) tomato paste
1 (15 ounce) can tomato sauce
1/2 cup chicken broth
2 tablespoons white sugar
1/2 cup chopped fresh basil
1 teaspoon fennel seeds
1 teaspoon ground oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh parsley divided

ZUCCHINI AND CHEESE:
3 large zucchini
1 pound shredded mozzarella cheese
1 cup freshly grated Parmesan cheese

RICOTTA LAYER:
30 ounces ricotta cheese
1 large egg
1/2 teaspoon salt
1/8 teaspoon ground nutmeg


Instructions

00:00:44 - How to make bolognese sauce for lasagna
00:02:50 - How to make ricotta filling for lasagna
00:03:27 - How to layer zucchini lasagna
00:05:23 - Quick recap Zucchini Lasagna recipe

1 00:00:44 - In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer until ready to assemble lasagna.

2 00:00:12 - Meanwhile, cut zucchini lengthwise into 1/8-inch thick strips. Place zucchini into a large colander. Sprinkle with salt to draw out moisture. Rinse and pat dry.

3 00:02:50 - In a mixing bowl, combine ricotta cheese with egg, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.

4 Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.

5 00:03:27 - To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place a layer zucchini noodles on top to cover the bottom of the pan. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese. Spoon 1 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of zucchini, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.

6 00:04:51 - Bake in preheated oven for 50 minutes until cheese is bubbling and browned. Serve hot. Let stand 10 minutes before slicing.




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