In Recipes on Friday 1st Mar, 2019

Better-for-you zucchini lasagne

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Healthy and tasty - the perfect dish! Source: Getty.

This low-carb option will quickly become one of your favourites when you’re in the mood for something healthy yet still mouthwateringly delicious. By replacing the carb-loaded pasta sheets with thin slices of zucchini and popping a whole lot of veggies in the mix, you don’t have to worry about going back for your second or even third serving of this tasty meal. Although it’s a much healthier option, it’s still a super filling dish that’s perfect for the whole family to enjoy. This recipe is even gluten-free which makes it the perfect option to cook up when serving to a large crowd of people with varying dietary restrictions. Enjoy!


  • 450g lean minced beef
  • 1 1/2 teaspoons kosher salt
  • 1 tsp olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 2 x 400ml cans of crushed tomatoes
  • 2 tbsp chopped fresh basil
  • black pepper, to taste
  • 3 medium zucchini, thinly sliced lengthways
  • 1 1/2 cups skim ricotta
  • 1/4 cup Parmesan
  • 1 large egg
  • 4 cups shredded part-skim mozzarella cheese


  1. Heat a medium saucepan over medium-high heat. Cook meat until completely browned and season with salt. Drain in colander to remove any fat.
  2. Heat olive oil in pan. Saute garlic and onions for 2 minutes or aromatic. Return meat to pan, add tomatoes, basil, salt and pepper. Cover and simmer over low heat for at 30 to 40 minutes until sauce has thickened.
  3. Meanwhile, lightly salt thinly sliced zucchini to take out moisture. Set aside or 10 minutes. Remove excess moisture with paper towel. Heat grill pan over medium high heat. Grill zucchini for 2 to 3 minutes per side, until slightly browned. Place back on paper towels to soak any excess moisture.
    Preheat oven to 190C. Add ricotta cheese, parmesan cheese and egg to medium bowl. Stir well to combine.
  4. Spread 1/2 cup of sauce on bottom of casserole dish. Layer single layer of zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture. Top with 1 cup of mozzarella cheese. Repeat process with remaining ingredients. Top last layer with remaining zucchini and sauce, cover with foil. Bake for 30 minutes. Remove foil. Bake for a further 20 minutes. Place remaining 1 cup mozzarella on top. Bake for 10 minutes or until melted. Let cool for 5-10 minutes. Slice serve.

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