If you are a regular reader of my blog I’m sure you have noticed by now that I love zucchini. It’s so healthy, versatile, and it’s relatively inexpensive. This recipe is fantastic because it’s a healthy, veggie packed, low carb lasagna option. Oh, and did I mention it’s delicious? Because it is. It’s so good!
Since having gestational diabetes during my last pregnancy I’m more aware of my carb intake and always looking for ways I can swap ingredients in recipes for low or lower carb options. The zucchini in this recipe replace regular lasagna noodles so well that I don’t even miss my regular lasagna recipe. It’s also nice to get more veggies in my meal and be able to save my carbs for a yummy, crusty, crunchy piece of bread to sop up the extra sauce. Yum!
Also, don’t be fooled…I know I usually post quick and easy, 30-minutes or less dinner recipes, but this meal is kind of time intensive. It isn’t difficult! It just takes a while to make. Save this for a night when you have plenty of time and are in the mood to cook.
What You Need:
1 lb mild or medium Italian sausage
about 2 teaspoons (3ish cloves) of minced garlic
1/2 onion, diced
2 Tablespoons Italian seasoning
1 28oz can diced tomatoes
1 14 oz can tomato sauce
3 to 4 medium zucchini, sliced longways (about 1/8″ thick)
salt and pepper to taste
15 oz part skim ricotta
1/2 cup shredded Parmesan cheese
4 cups shredded mozzarella cheese
The How To:
Preheat your oven to 375°F.
1. If the sausage has casing, remove it and begin to cook over medium high heat until the sausage is cooked through and there is no pink left. *Note* If you want to keep this recipe strictly vegetarian you can replace the sausage with diced portabella mushrooms, but be sure to drain the excess liquid so the lasagna doesn’t become watery.
2. Once the sausage is cooked through, drain the excess fat until there is only about a tablespoon left. If you would like to remove the sausage from the pan you can, but I like less clean up, so I left the sausage in the pan for the next step.
3. Saute the garlic until lightly browned and then add the onions. Stir all together and cook until the onions are somewhat translucent.
4. Once the onions are translucent, add the sausage back to the pan if you removed it, and then add the diced tomatoes as well as the tomato sauce and Italian seasoning. If you purchased tomatoes and tomato sauce already with Italian seasoning, you can leave out the extra seasoning according to your preferred taste. Allow the sauce to simmer over medium low heat while you prepare the zucchini.
5. Slice the zucchini longways so that they are about 1/8″ thick. Your life will be one thousand times more simple if you have a mendolin slicer, but I did not, so I cut my zucchini in half and used my wavy slicer (does that have an actual name?). The goal is to make the slices thick enough that they don’t just disintegrate into mush, but thin enough that they will cook all the way through and act like noodles. It can be tricky, I know. Don’t worry. You’re doing great!
6. Lightly salt the zucchini slices as you go. This will not only season the zucchini but will also help the excess water come out. I put my slices on a bed of paper towels and then soaked up the excess water by gently pressing the slices.
7. Brown the zucchini in a pan. If you cook the slices before putting them in the lasagna, most of the excess water will be cooked off beforehand. This makes a much more delicious (and significantly less soupy) dinner. Trust me. I know it seems like a time consuming step, but it really does make it worth it. You can also add pepper at this point, if you prefer.
8. Once your zucchini slices have all been cooked off, mix the ricotta, Parmesan, and egg together in a bowl until well blended. Ta-da! You are ready to layer!
9. Start with a layer of sauce at the bottom of your baking dish or disposable pan (hello easy clean up!). Follow with zucchini slices, then a thin layer of the ricotta mixture, and then some mozzarella cheese. Continue to layer until you run out of ingredients. My lasagna usually consists of sauce, zucchini, ricotta, mozzarella, sauce, zucchini, ricotta, sauce, and mozzarella to top it off. Also, sorry! I forgot to take a picture of my ricotta layer. But I’m sure you get the idea.
10. Cover your baking dish in tinfoil and then bake at 375°F for 45 minutes, then bump the temperature up to 400°F and bake uncovered for another 10-15 minutes until the mozzarella on top is browned and bubbly to your liking.
Enjoy! You will probably want to dig in right away, but if you have the time to allow it to rest for about 10 minutes, you may come out with a slightly more structured slice of lasagna than I did. Ha, I didn’t want to wait–I was starving!
Also, don’t you worry if it kind of falls apart. It may not look like the most amazing thing you have ever cooked, but I can promise it will be among the most delicious! I hope you love it! Let me know if you try it out or if you have any questions.
Linking up with Tuesday’s Table and Lou Lou Girls!