Zucchini Lattice Lasagna


Welcome to a revolutionary twist on a beloved classic: Zucchini Lattice Lasagna. This dish elevates the humble zucchini to new heights, weaving it into a beautiful lattice that encases layers of rich, savory filling. It's a low-carb delight that doesn't skimp on flavor, combining the hearty essence of traditional lasagna with the fresh, light touch of zucchini. Perfect for impressing guests or indulging in a gourmet meal at home, this lasagna promises to be a visually stunning and deliciously satisfying experience.

Zucchini Lattice Lasagna

Preparation and Cooking Times

  • Preparation Time: 45 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour 30 minutes

Servings and Serving Size

  • Servings: 6
  • Serving Size: 1 slice

Nutritional Information (Per Serving)

  • Calories: 320 kcal
  • Protein: 22g
  • Carbohydrates: 12g
  • Fat: 20g
  • Fiber: 3g
  • Sodium: 580mg


  • 4 large zucchinis, sliced lengthwise into thin strips
  • 500g (1.1 lbs) ground beef or turkey
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 800g (28 oz) canned crushed tomatoes
  • 200g (7 oz) ricotta cheese
  • 100g (3.5 oz) grated Parmesan cheese
  • 1 egg
  • 200g (7 oz) shredded mozzarella cheese
  • Fresh basil leaves, for garnish
  • Olive oil, salt, pepper, Italian seasoning to taste

Detailed Method of Preparation

  1. Prepare the Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis into thin strips using a mandoline slicer. Lay the strips on paper towels, sprinkle with salt, and let them sit for 10 minutes to draw out moisture. Pat dry.
  2. Cook the Meat: Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until softened. Increase the heat, add the ground meat, and brown it. Stir in crushed tomatoes and season with Italian seasoning, salt, and pepper. Simmer for 10 minutes.
  3. Mix the Cheese Filling: In a bowl, combine ricotta, Parmesan, egg, salt, and pepper.
  4. Assemble the Lasagna: In a baking dish, layer half of the meat sauce, followed by zucchini strips laid out in a lattice pattern. Spread half of the ricotta mixture over the zucchini, then sprinkle with a third of the mozzarella. Repeat the layers, finishing with a layer of mozzarella on top.
  5. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
  6. Garnish and Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves.

Tips for Culinary Success

  • Ensure the zucchini strips are thin to weave easily and cook thoroughly.
  • Letting the zucchini sit with salt helps to remove excess moisture, preventing a watery lasagna.
  • Allow the lasagna to rest before cutting to ensure it holds its shape.

Frequently Asked Questions (FAQs)

Can I make this lasagna vegetarian?

Absolutely! Substitute the ground meat with a mixture of your favorite vegetables or a vegetarian meat substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I freeze this lasagna?

Yes, this lasagna freezes well. Freeze before baking for best results, and bake from frozen, adding additional cooking time.

As you take a moment to admire the beautiful lattice work before diving into this Zucchini Lattice Lasagna, remember that great cooking is not just about feeding the body but also about pleasing the eye and nourishing the soul. This dish is a testament to the magic that happens when creativity meets tradition in the kitchen. Here's to exploring more culinary masterpieces that bring joy and inspiration to your table!