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5 from 1 vote

Baked Zucchini Lasagna

This diabetes-friendly zucchini lasagna is a guaranteed crowd pleaser that adds an extra dose of fiber and nutrition thanks to the addition of zucchini lasagna “noodles”. Enjoy it as a high-protein family-friendly dinner with a side of your favourite veggies or salad.
Servings: 6
Calories: 296.9kcal
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes

Ingredients

  • 4 medium zucchini sliced lengthwise into 1/4-inch thick strips
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 lb chicken lean, ground
  • 2 ½ cup marinara sauce reduced-sodium
  • 1 tsp oregano dried
  • 1 tsp basil dried
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 cup ricotta cheese part-skim
  • 1 egg
  • ½ cup spinach chopped
  • ¼ cup basil fresh, chopped
  • 1/2 cup mozzarella cheese shredded

Instructions

  • Place zucchini slices on paper towel or a cool rack, and lightly salt both sides. This process will extract excess moisture out of the zucchini to allow for a firmer zucchini layer in the lasagna. Let sit for 10 minutes, and blot excess moisture and salt with a paper towel.
    4 medium zucchini
  • Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking dish with cooking spray.
  • Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
    1 tbsp olive oil, 1 small onion, 2 cloves garlic
  • Add the ground chicken to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
    1 lb chicken
  • Stir in the marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
    2 ½ cup marinara sauce, 1 tsp oregano, 1 tsp basil, 1/4 tsp salt, 1/8 tsp pepper
  • Meanwhile, in a medium bowl mix together ricotta cheese, egg, spinach, and basil until well combined.
    1 cup ricotta cheese, 1 egg, ½ cup spinach, ¼ cup basil
  • Arrange a single layer of zucchini slices on the bottom of the prepared baking dish. Top with a layer of the meat sauce, followed by a layer of ricotta cheese. Repeat the layers, ending with a layer of sauce on top.
  • Sprinkle the mozzarella cheese evenly over the top.
    1/2 cup mozzarella cheese
  • Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and lightly browned.
  • Let the lasagna cool for a few minutes before slicing and serving.

Cooking Tips

  • Draining the zucchini: Salting and resting the zucchini strips are crucial steps to draw out excess moisture and prevent a watery lasagna. Be thorough when patting them dry.
  • Layering: Ensure your zucchini strips overlap slightly to provide a stable base for the layers of cheese and meat sauce, mimicking the structure of traditional lasagna.
  • Let it rest: Allowing the lasagna to cool for a few minutes after baking will enable it to set, making slicing and serving easier and more appealing.
  • Herb adjustments: Feel free to adjust the amount of dried oregano and basil to suit your taste preferences, or use fresh herbs for a more vibrant flavor.

Nutrition

Nutrition Facts
Baked Zucchini Lasagna
Amount per Serving
Calories
296.9
% Daily Value*
Fat
 
17.4
g
27
%
Saturated Fat
 
7.1
g
44
%
Trans Fat
 
0.1
g
Cholesterol
 
120.7
mg
40
%
Sodium
 
290
mg
13
%
Potassium
 
1156.3
mg
33
%
Carbohydrates
 
13.5
g
5
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
30
g
60
%
Vitamin C
 
33.1
mg
40
%
Vitamin D
 
0.3
µg
2
%
Calcium
 
196.1
mg
20
%
Iron
 
2.9
mg
16
%
Magnesium
 
68.9
mg
17
%
Zinc
 
2.7
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.