This Gourmet Zucchini Lasagna recipe is a fantastic way to enjoy the summer bounty of zucchini. It's a lighter alternative to traditional lasagna, making it a perfect dish for a summer gathering or a weeknight dinner. The zucchini slices create a beautiful and unique texture in this dish. Think of this as my little secret recipe that I've perfected over the years. I initially made this for my friend Sarah's birthday; she has a special diet so this was a must-try for me, and boy was it a hit!

It’s incredibly versatile, too. You can easily adjust the ingredients to suit your preferences and dietary needs. Want to add some spinach? Go for it! Have some leftover sausage you need to use up? Throw it in! The beauty of cooking is that you can always personalize things to suit you. Seriously, you're only limited by your imagination! It's not about following a recipe to the T; it's about creating something delicious and enjoyable!

Gourmet Zucchini Lasagna

Name: Gourmet-Zucchini-Lasagna
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Low-Carb
Ingredients: 3 medium Zucchini; 15 ounces Ricotta Cheese; 2 large Eggs; 1/2 cup, grated Parmesan Cheese; 1 teaspoon Salt; 1/2 teaspoon Black Pepper; 1 teaspoon Garlic Powder; 24 ounces Marinara Sauce; 1 pound Ground Beef; 1/4 cup Fresh Basil (optional)

This Gourmet Zucchini Lasagna is a healthier, lighter take on the classic, packed with flavor and perfect for a summer dinner party or a family meal.

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). Grease your 9x13 inch baking dish—I like to use a bit of olive oil, but non-stick spray works just fine. Set aside.
Wash and prep the zucchini. Using a vegetable peeler, create thin slices, aiming for about 1/8 inch thickness. If your zucchini is particularly large, you might want to halve them lengthwise first to make it easier to peel. You'll need approx 3 medium zucchini for this recipe. Don't throw away the zucchini ends, though. I like to make zucchini fritters with them later in the week!
In a large bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, salt, pepper, and garlic powder. Whisk everything together until smooth and creamy. Remember to taste-test as you go! Adjust the seasoning to your liking; I sometimes sneak in a pinch of red pepper flakes for a little kick.
In a separate bowl, combine the marinara sauce and ground beef (or substitute with your favourite veggie alternative!). I prefer using lean ground beef but you do you.
Time to layer! Start with a thin layer of marinara sauce at the bottom of your greased baking dish. Next, layer half of the zucchini slices, slightly overlapping them to cover the surface evenly. Then, spread half of the ricotta mixture over the zucchini.
Top that with another layer of marinara sauce and beef/veggie alternative. Repeat layers – zucchini, ricotta mixture. Now, top the whole thing with the remaining marinara sauce, and sprinkle generously with extra Parmesan cheese (because who doesn't love extra cheese, right?).
Bake uncovered in the preheated oven for 45-50 minutes. The lasagna is ready when it's bubbly and the cheese is golden brown. If the top starts to brown too quickly, loosely cover it with foil during the last 15-20 minutes of baking. But, honestly? I like the golden brown top. My whole family fights over who gets that crunchy top bit!
Remove from the oven and let it stand for at least 15 minutes before serving. This allows the lasagna to settle and makes it easier to cut and serve. Patience, my friend! It's worth the wait! Garnish with fresh basil (if you're fancy like that!) and serve warm. Enjoy! Let me know what you think in the comments below!

📝 Notes

Feel free to adjust the seasoning according to your taste. You can also add other vegetables, herbs, and spices to customize your lasagna.
Ensure your zucchini slices are not too thick to ensure they cook through.
Make sure to let the lasagna rest after baking to prevent it from falling apart when served.