Healthy Mini Vegan Zucchini Lasagna Bites
This Zucchini Lasagna is a flavorful, low-carb alternative to traditional lasagna, made with layers of sliced zucchini, hearty beef bolognese, creamy ricotta, and melted mozzarella.It’s rich in protein, packed with fresh herbs, and easy enough for a weeknight dinner while being elegant enough for guests.
Equipment
- 1 Benriner Mandoline Slicer – for thin, even zucchini slices
- 1 Pair Cut-Resistant Gloves – for safe slicing
- 1 Lodge Cast Iron Skillet (12-inch) – for browning ground beef
- 1 Medium Mixing Bowl – for ricotta mixture
- 1 9x13-Inch Casserole Dish – for layering and baking
- 1 Spatula – for easy layering and spreading
Ingredients
- 4 large zucchini sliced lengthwise into thin strips
- 2 pounds ground beef lean or 85/15
- 24 ounces marinara or pasta sauce plus ½ cup reserved separately
- 15 ounces ricotta cheese
- 1 cup grated Parmesan Reggiano cheese
- 1½ cups shredded mozzarella cheese divided
- 1 large egg
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil plus extra leaves for garnish
Instructions
- Prep and Slice the Zucchini: Preheat your oven to 400°F (200°C). Using a sharp knife or a mandoline slicer, slice the zucchini lengthwise into long, even strips about ⅛ to ¼ inch thick. Place the slices on paper towels and lightly salt them to draw out moisture. Let them sit while you prepare the other ingredients.
- Cook the Meat Sauce: In a large skillet over medium-high heat, brown the ground beef. Break it up into small crumbles as it cooks, stirring frequently. Once the meat is fully browned and no pink remains, stir in the pasta sauce—reserving ½ cup for later—and let the mixture simmer for a few minutes.Remove from heat and set aside.
- Mix the Ricotta Filling: In a medium bowl, combine the ricotta cheese, grated Parmesan, egg, a pinch of salt, and a bit of pepper. Stir until the mixture is creamy and well blended. This will form your cheesy, rich middle layer.
- Start Assembling the Lasagna: Spoon the reserved ½ cup of pasta sauce into the bottom of a 9x13-inch baking dish and spread it out evenly. Layer zucchini slices across the bottom—overlapping slightly or arranging side by side, depending on their width.
- Build the Main Layers: Add half of the ground beef sauce over the zucchini layer and spread it evenly. Dollop and gently spread half of the ricotta mixture on top of the sauce.Sprinkle with ½ cup of mozzarella and a generous pinch of chopped basil and parsley.
- Repeat the Layering: Add another layer of zucchini strips, followed by the remaining meat sauce, the rest of the ricotta mixture, and another ½ cup of mozzarella. Finish with a final layer of zucchini on top.
- Add Final Toppings and Bake: Sprinkle the top layer with the remaining ½ cup of mozzarella and a final pinch of fresh herbs. Bake the lasagna uncovered for 40 to 45 minutes, until the top is golden and bubbling.For a nicely browned top, you can broil it for 2–3 minutes at the end.
- Cool and Serve: Remove from the oven and let the lasagna sit for about 10 minutes before slicing. This helps it set and hold its shape. Garnish with fresh basil leaves just before serving.
Notes
- To Avoid a Watery Lasagna: Lightly salting the zucchini slices helps release excess moisture. You can also pat them dry after slicing or even grill them briefly to reduce water content.
- Choose a Quality Sauce: A rich, flavorful marinara—like Rao’s Homemade—adds depth to the lasagna without needing extra seasoning.
- Make It Ahead: This dish can be assembled up to a day in advance and stored in the fridge before baking. It also freezes beautifully for future meals.
- Optional Protein Swaps: Feel free to substitute ground turkey or chicken for a leaner version without sacrificing taste.
- Cheese Options: Add provolone or fontina for a more indulgent cheese pull or adjust the mozzarella to your preference.
