Baked Zucchini Lasagna

Name: Baked Zucchini Lasagna
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
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 )

5 from 1 vote

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.

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Preparation Level Intermediate

Servings 6

Preparation 20

Cook 1

Total 1 20

Why Diabetes Friendly?

Low-carbohydrate: Using zucchini in place of traditional pasta reduces the overall carbohydrate content, which can help manage blood sugar levels.
High in protein: The lean ground chicken and cheeses provide a good source of protein, which is essential for muscle repair and growth and can help with satiety.
Rich in nutrients: Zucchini is high in vitamins A and C, potassium, and fiber, contributing to overall health and aiding digestion.
Reduced-fat options: Using part-skim ricotta and mozzarella reduces the total fat and calorie content without compromising the taste.

Ingredients

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.

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.

FAQ

Can I make this recipe vegetarian?
Absolutely! Substitute the ground chicken with a mixture of sautéed vegetables like mushrooms, bell peppers, and eggplant, or use a plant-based ground meat alternative.
How can I store leftovers?
Store leftover zucchini lasagna in an airtight container in the refrigerator for up to 3 days. You can reheat slices in the microwave or oven until heated through.
Can I freeze zucchini lasagna?
Yes, zucchini lasagna freezes well. Cool it completely, slice it, and then freeze the slices on a baking sheet before transferring them to a freezer-safe container. Reheat in the oven or microwave when ready to eat.
Can I use other types of cheese?
Yes, feel free to experiment with different cheeses based on your preferences. Cottage cheese can be a lighter substitute for ricotta, and other melting cheeses like provolone or gouda can add different flavors.

Nutrition

Per serving

Calories: 296.9kcal

Carbohydrates: 13.5g

Fiber: 4g

Sugar: 8g

Fat: 17.4g

Saturated Fat: 7.1g

Trans Fat: 0.1g

Protein: 30g

Nutrition Facts

Baked Zucchini Lasagna

Amount per Serving

Calories

296.9

% Daily Value*

Fat

17.4

Saturated Fat

7.1

Trans Fat

0.1

Cholesterol

120.7

Sodium

290

Potassium

1156.3

Carbohydrates

13.5

Fiber

Sugar

Protein

Vitamin C

33.1

Vitamin D

0.3

µg

Calcium

196.1

Iron

2.9

Magnesium

68.9

Zinc

2.7

* Percent Daily Values are based on a 2000 calorie diet.

Baked Zucchini Lasagna

Why Diabetes Friendly?

Ingredients

Cooking Tips

Instructions

FAQ

Nutrition

Per serving

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