Zucchini Lasagna with Beef and Sausage: A Delicious Low-Carb Twist

Craving lasagna but trying to cut back on carbs? Look no further! This zucchini lasagna with beef and sausage is a fantastic, flavorful alternative that delivers all the comfort of traditional lasagna without the heavy pasta sheets. Packed with savory meat, rich tomato sauce, and creamy cheese, this recipe is guaranteed to become a family favorite. Plus, it’s surprisingly easy to make!

Why Zucchini Lasagna?

Traditional lasagna is delicious, but it can be quite heavy and high in carbohydrates. Zucchini lasagna offers a lighter, healthier option that’s just as satisfying. Using thinly sliced zucchini in place of pasta sheets significantly reduces the carb count while adding a delicate flavor and texture. Zucchini is also packed with nutrients, making this a guilt-free indulgence.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create this delicious zucchini lasagna:

* **Zucchini:** The star of the show! Choose medium to large zucchini that are firm and blemish-free. About 3-4 large zucchinis should suffice.
* **Ground Beef:** Opt for lean ground beef (90/10 or 93/7) to minimize grease.
* **Italian Sausage:** Use Italian sausage (sweet or hot, depending on your preference). Remove the sausage from its casing.
* **Onion:** A yellow or white onion, finely chopped, adds a foundational flavor to the sauce.
* **Garlic:** Fresh garlic, minced, is essential for a robust Italian flavor.
* **Canned Crushed Tomatoes:** Use high-quality crushed tomatoes for the best flavor. You can also use tomato puree or passata.
* **Tomato Paste:** Adds depth and richness to the sauce.
* **Italian Seasoning:** A blend of dried herbs like oregano, basil, rosemary, and thyme. You can also use a homemade blend.
* **Ricotta Cheese:** Whole milk ricotta cheese provides the creamy base for the cheese layer.
* **Parmesan Cheese:** Freshly grated Parmesan cheese adds a salty, nutty flavor.
* **Mozzarella Cheese:** Shredded mozzarella cheese creates that classic, melty lasagna topping.
* **Egg:** Helps bind the ricotta cheese mixture together.
* **Fresh Basil:** Chopped fresh basil adds a bright, aromatic touch.
* **Salt and Pepper:** To taste.
* **Olive Oil:** For sautéing the vegetables and meat.

**Optional Ingredients:**

* **Mushrooms:** Sliced mushrooms can be added to the meat sauce for extra flavor and texture.
* **Spinach:** Fresh spinach can be layered between the zucchini and cheese layers for added nutrients.
* **Red Pepper Flakes:** Add a pinch of red pepper flakes to the meat sauce for a touch of heat.
* **Fresh Parsley:** Chopped fresh parsley can be used as a garnish.

## Equipment You’ll Need

* **Large Skillet or Dutch Oven:** For browning the meat and simmering the sauce.
* **9×13 Inch Baking Dish:** For assembling and baking the lasagna.
* **Mandoline or Vegetable Peeler:** For slicing the zucchini into thin, even strips. A sharp knife can also be used.
* **Mixing Bowls:** For preparing the ricotta cheese mixture and other ingredients.
* **Spatula or Spoon:** For stirring and spreading the ingredients.

## Step-by-Step Instructions

Here’s a detailed guide to making your own delicious zucchini lasagna:

**1. Prepare the Zucchini:**

* Wash and dry the zucchini.
* Trim the ends of the zucchini.
* Using a mandoline, vegetable peeler, or sharp knife, slice the zucchini lengthwise into thin, even strips, about 1/8 inch thick. Try to maintain a uniform thickness for even cooking.
* Place the zucchini slices in a colander and sprinkle with salt. This will help draw out excess moisture. Let them sit for at least 30 minutes, or up to an hour. This step is crucial to prevent the lasagna from becoming watery.
* After 30 minutes, gently squeeze the zucchini slices to remove any excess water. Pat them dry with paper towels.

**2. Prepare the Meat Sauce:**

* Heat olive oil in a large skillet or Dutch oven over medium heat.
* Add the ground beef and Italian sausage to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
* Add the chopped onion to the skillet and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute, until fragrant.
* Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper.
* Bring the sauce to a simmer, then reduce the heat and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer the sauce simmers, the richer the flavor will be. Add a little water if the sauce becomes too thick.
* If using, add sliced mushrooms to the sauce during the last 15 minutes of cooking.

**3. Prepare the Ricotta Cheese Mixture:**

* In a medium mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, chopped fresh basil, salt, and pepper.
* Mix well until all ingredients are thoroughly combined.

**4. Assemble the Lasagna:**

* Preheat oven to 375°F (190°C).
* Lightly grease a 9×13 inch baking dish.
* Spread a thin layer of meat sauce on the bottom of the baking dish.
* Arrange a layer of zucchini slices over the meat sauce, overlapping them slightly.
* Spread a layer of the ricotta cheese mixture over the zucchini.
* Sprinkle a layer of shredded mozzarella cheese over the ricotta cheese mixture.
* Repeat layers of meat sauce, zucchini, ricotta cheese mixture, and mozzarella cheese until all ingredients are used, ending with a layer of meat sauce and mozzarella cheese on top.
* If using, add spinach leaves between the zucchini and cheese layers.

**5. Bake the Lasagna:**

* Cover the baking dish with aluminum foil.
* Bake for 30 minutes.
* Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
* Let the lasagna rest for at least 10-15 minutes before cutting and serving. This allows the lasagna to set and makes it easier to slice.
* Garnish with fresh parsley, if desired.

## Tips for Success

* **Salting the Zucchini is Key:** Don’t skip the step of salting and draining the zucchini. This removes excess moisture and prevents the lasagna from becoming watery. Squeezing the zucchini well afterwards is also very important.
* **Use High-Quality Ingredients:** Using good quality crushed tomatoes, cheese, and meat will make a big difference in the flavor of the lasagna.
* **Don’t Overcrowd the Baking Dish:** Make sure to use a baking dish that is large enough to accommodate all the layers of the lasagna without overcrowding. Overcrowding can result in uneven cooking.
* **Adjust the Seasoning:** Taste the meat sauce and ricotta cheese mixture before assembling the lasagna and adjust the seasoning as needed. Everyone’s taste preferences are different, so feel free to add more salt, pepper, or Italian seasoning to your liking.
* **Let it Rest:** Resist the urge to cut into the lasagna immediately after it comes out of the oven. Letting it rest for at least 10-15 minutes allows the lasagna to set and makes it easier to slice and serve.
* **Spice it up:** A pinch of red pepper flakes in the meat sauce adds a nice warmth.
* **Add some herbs:** Fresh herbs like basil, parsley, and oregano elevate the flavour profile significantly.

## Variations and Substitutions

* **Vegetarian Zucchini Lasagna:** Omit the ground beef and sausage and use a vegetarian meat substitute or simply add more vegetables like mushrooms, spinach, and bell peppers. You can also use a vegetable broth in the sauce instead of water.
* **Chicken Zucchini Lasagna:** Substitute ground chicken or shredded cooked chicken for the ground beef and sausage.
* **Turkey Zucchini Lasagna:** Substitute ground turkey for the ground beef and sausage.
* **Different Cheeses:** Experiment with different cheeses, such as provolone, fontina, or Gruyere, in addition to or instead of mozzarella and Parmesan.
* **Dairy-Free Zucchini Lasagna:** Use dairy-free ricotta cheese, mozzarella cheese, and Parmesan cheese alternatives. You can also use a cashew-based cream sauce in place of the ricotta cheese mixture.
* **Different Sauces:** Try using a pesto sauce or a creamy Alfredo sauce instead of the traditional tomato sauce.

## Serving Suggestions

Zucchini lasagna is delicious on its own, but it also pairs well with a variety of side dishes:

* **Garlic Bread:** A classic accompaniment to lasagna.
* **Salad:** A simple green salad or a Caesar salad provides a refreshing contrast to the richness of the lasagna.
* **Roasted Vegetables:** Roasted asparagus, broccoli, or Brussels sprouts are healthy and flavorful side dishes.
* **Soup:** A light soup, such as tomato soup or minestrone soup, is a perfect starter.

## Make-Ahead Instructions

You can assemble the zucchini lasagna up to 24 hours in advance. Cover it tightly with plastic wrap and store it in the refrigerator. When ready to bake, remove the plastic wrap and bake as directed.

## Storage Instructions

Store leftover zucchini lasagna in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until heated through.

## Printable Recipe Card

This zucchini lasagna with beef and sausage is a delicious and healthy alternative to traditional lasagna that’s perfect for a weeknight meal or a special occasion. With its flavorful meat sauce, creamy cheese, and tender zucchini, it’s sure to be a hit with everyone! Enjoy!