Lasagna is one of my top favorite dishes (along with pizza). It has everything I love: pasta, tomato sauce, meat, ricotta, and mozzarella. I love my lasagna swimming in a rich sauce with cheese dripping oozing down on the place and pulling between each bite. It is the ultimate comfort food that I cannot get enough of.
I have been making lasagna the same way for years. To this day, I make the lasagna the way my mom used to make it.
That's because, "It it ain't broken, don't fix it."
Well, the reason I've been making the same recipe for years is because it's delicious! It's a very simple recipe that once you make it, you will be able ot make it again almost on auto-pilot because it is so easy.
But for this recipe, I am actually going to change it a little bit to deliver a healthy, low-carb, keto-friendly lasagna dish that will please adults and the little picky eaters.
What's different about my Low-Carb Zucchini Lasagna Recipe
My lasagna recipe is full of flavor, rich, decadent but with packed of veggies to fill you up.
I ditched the pasta noodles for zucchinis
My husband has told me that my rich pasta meals put him to sleep and make him feel groggy in the afternoon. Yikes! That's not good when he still has a few hours of work ahead of him. For that reason, I am very intentional about what kind of meal I make for him during the week. Low Carb Zucchini Lasagna is perfect for feeling full and satisfied yet full of energy.
Therefore, this lasagna has three three layers of sliced zucchini, that have been prepped with salt to remove the extra moisture. This will allow the zucchini to cook with all the rich sauces without causing the dish to overflow with water.
A simple and flavorful Bolognese sauce
The Bolognese sauce is super simple: just beef, onion, garlic, tomato paste and olive oil. This is the same sauce I've eaten growing up and I still do. Now, my family loves it and I use it all the time when the children want meat sauce pasta.
Because I use tomato paste, the sauce is red, thick, and flavorful. The sauce is simmered on low heat with just olive oil to remove any acidity left from the tomatoes. Then I add the garlic and let it simmer a little bit more, making sure NOT to burn the garlic. I always use a discretionary amount of garlic because i believe the actual amount used could scare some people. Therefore I would prefer to say around five cloves. Please, do not use the jar of garlic. Get yourself some fresh garlic! The taste is unmatched.
Also, all my tomato sauces always contain one to two bay leaves. Let them simmer in the sauce and discard them before using/serving the sauce. Bay leaves are low key what makes tomato sauce so special.
That's the Tunisian way of the Bolognese and it compliment this lasagna perfectly.
A creamy béchamel for a decadent combination
Béchamel sauce is a thick, creamy sauce made with a light roux (butter and flour) and milk.
Growing up in France, everyone made lasagna with béchamel. That's how my mom made it. Even Italians make it this way.
The creamy, butter-rich sauce is added at the bottom of the dish and on top.
At the bottom, the béchamel prevents the first layer of zucchini from sticking to the bottom of the pan.
The top layer mixes up with the cheese creating a rich, delectable sauce.
If you follow a keto diet, then béchamel sauce will not work. In that case, you can substitute it for heavy whipping cream or cream fraîche. Just slightly simmer the cream on the stove with 4 tbsp of butter and fresh garlic, add salt and pepper and use it in the recipe instead of the béchamel.
A Ricotta Spinach Filling for Extra Flavor
I thought that a garlic béchamel, a bolognese, and plenty of cheese just wasn't enough for me! I needed something more...
The answer lays in the ricotta-spinach filling. It is the perfect addition to the dish. It brings it texture, flavor, and guess what? yeah, more veggies. It is the "je ne sais quoi" of the dish.
For any recipe, I always use full cream ingredients because I am just not a big fan of all the added water in low-fat ingredients. For that reason, I highly suggest using full-cream ricotta. But if you can't, you're good too! Just be aware that your dish will release a little bit more moisture than the original one.
Also, frozen spinach works perfectly. Make sure to let it thaw on low heat in a 1/4 cup of water and let it cook for five minutes. Drain the spinach from all the excess water before mixing it with ricotta. Add your shredded cheese, egg, and seasoning and you're good to go
Why this Recipe is a Keeper
As I said, this is the ultimate meal to cherish at a family gathering or for a Sunday hangout. It will be a hit with everyone in the fam!
(Make sure to scroll down for all the pictures and video tutorials on how to make it!)
This is a great recipe if you want to add more veggies to your diet
This recipe is veggie packed. I mean the amount of zucchinis, the spinach hidden in the layers is enough to fill you up for the day.
Yes I know, the veggies are swimming in rich sauces and creamy deliciousness but they are still there, am I right? I mean, a win is a win in my book!
Your children will crown you Queen and make the dishes for a month
because it's THAT good!
If you struggle to feed your children veggies I want you to know, in Michael Jackson's voice, "You are not alone."
My children will transform into archeologists to dig into my dishes to see if there's onion, carrots, or garlic. Not with this lasagna! Your children will enjoy the zucchini that is cooked in all the rich sauces to perfection. They will not even notice it. And the spinach is complimented so well with the ricotta, it will bring a smile to their faces. So if you need them to eat more veggies, I got you! You will thank me later.
It is fancy enough to be served to guests
You got family coming over and you don't know what to serve. This dish got you covered. You can prepare it in advance and bake it at the last minute so all guests can devour it hot from the oven.
A simple green salad on the side is enough to elevate this already rich dish.
Also, there's enough to feed at least eight people so usually, we have enough lunch for two days in a row, unless hubby sneaked in to have a late-night snack.
This is what I have in the fridge, can I still make it?
I don't have Zucchini on hands. Can I use any other veggies?
Of course, you can! Yellow Squash would be a great substitute for this recipe bringing delicious flavor. Eggplants are also a fantastic option, however, I would make sure to fry them or bake them on their own first to soften them a little.
Can I replace the meat with turkey or chicken?
Absolutely! Turkey meat will be a great option to make this recipe leaner.
Can I replace the ricotta with cottage cheese?
I would have to say no to this one because cottage cheese has a different texture and its taste can overwhelm the dish. I will keep it to Ricotta cheese. But as I mentioned before, Low Fat Ricotta cheese is also an option if you are looking to make this recipe lighter, however, be aware that will create more moisture in the dish that will most likely boil over while baking.
Can I use my favorite meat sauce jar that I buy from the grocery store?
Who am I to judge? I've made it that way many times before and it was just fine. I just like my classic Tunisian bolognese sauce because that taste is nostalgic to me and it's so rich, I can't get enough. I've caught my daughter eating the sauce straight from the pot more times than I can count but you didn't hear that from me.
Alright enough talk, show the steps now!
Okay friend, I got you, keep on reading...
The assembly of the dish is pretty straightforward.
If you've ever done lasagna before, then you can just repeat the same process except instead of using noodles, you are using zucchini.
Here are the steps of my lasagna assembly:
Step 1: Pour the Sauce
I first start by pouring a little bit of the sauce on the dish to avoid the veggies from sticking to the bottom of the pan.
Step 2: Layer the Zucchini, Sauces and Cheese
I place my first layer of zucchini slices and season it with salt and pepper. I spread around 3 to 4 ladles of bolognese sauce on the zucchini slice and top with shredded cheese.
Step 3: Repeat with the Second Layer
I continue the lasagna assembly with the second layer of zucchini slices. Obviously, if you have a slicer, it would look more neat but if you don't no worries, it won't change the taste or the look of the dish.
Step 4: Spread the Ricotta and Spinach Mix
I follow with the ricotta and spinach mix and spread it evenly. The mixture is a little bit thick so just be careful when spreading to not move the zucchini slices. Once the ricotta is spread, add a generous portion of shredded cheese.
Finish up with the last layer of zucchini slices.
Top the lasagna with the leftover bolognese sauce and the rest of the béchamel.
Place the lasagna dish in a baking sheet to avoid excess water from the dish from falling at the bottom of the oven. Cover with aluminum foil and bake it in 375 f for 45 minutes. Remove the lasagna from the oven and the the aluminum foil and bake for an additional 15 to 20 minutes.
Let the lasagna rest for 20 minutes before cutting so the lasagna hold its shape.
Serve with salad, garlic knots, or on its own. You're the boss!
Ingredients
For the Lasagna
Bolognese Sauce
Bechamel Sauce
Spinach-Ricotta Mix
Directions
Bolognese Sauce:
Béchamel Sauce:
Spinach-Ricotta Mix
Assemble the lasagna
Let me know in the comments if you have made this recipe and how you liked it. I would love to hear from you.
Thank you for reading and happy eating!