Delicious Zucchini Lasagna with Ham: A Low-Carb Dinner Delight!
Hey there, friend! Let’s talk about comfort food—who doesn’t love a hearty lasagna? But if you’re looking to lighten things up while still enjoying that cheesy goodness, I have the perfect recipe for you: Zucchini Lasagna with Ham! It’s a fantastic low-carb alternative that’s both tasty and satisfying. Plus, it’s super easy to make! Trust me; you’re going to love it.
Nutritional Benefits of Zucchini Lasagna
Zucchini is not only low in calories but also packed with vital nutrients like vitamin C and potassium. When you swap traditional pasta for zucchini, you’re cutting down on carbs while boosting your veggies intake. And let’s not forget about the protein from the ham and cheese, which will keep you feeling full and satisfied longer. So, this lasagna isn’t just delicious; it’s good for you too!
Fun Variations to Try
- Meat Lovers Delight: If ham isn’t your favorite, you can use cooked chicken, ground turkey, or even beef for a heartier version.
- Going Veggie: Make it completely vegetarian by skipping the ham and adding layers of spinach, mushrooms, or bell peppers. You’ll still get that satisfying flavor!
- More Cheese, Please: Mix in some crumbled feta or goat cheese with the ricotta for a tangy twist.
- Spicy Kick: Add some red pepper flakes or sriracha to the marinara sauce for a kick of heat!
How to Make Zucchini Lasagna with Ham
Ingredients
- 2 large zucchinis
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup cooked ham, sliced or diced
- 1 cup marinara sauce (choose low-sugar for low-carb)
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
- Olive oil for drizzling
Instructions
- Prepare the Zucchini: Preheat your oven to 375°F (190°C). Slice your zucchinis lengthwise into thin strips using a mandoline or a sharp knife. A little tip: sprinkle them with salt and let them sit for 15-20 minutes to draw out excess moisture. Then, pat them dry with paper towels.
- Make the Cheese Mixture: In a bowl, combine the ricotta cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix it all together until it’s smooth and creamy. It’s like a cheesy hug waiting to go into your lasagna!
- Layer the Lasagna: Grab a baking dish and start by spreading a thin layer of marinara sauce on the bottom. Next, place a layer of zucchini strips over the sauce, followed by a layer of the cheese mixture, then a layer of ham. Repeat these layers until all your ingredients are used up, finishing with a layer of zucchini. Top that last layer with more marinara sauce, then finish off with a sprinkle of shredded mozzarella and grated Parmesan cheese.
- Bake the Lasagna: Drizzle a little olive oil on top, cover the dish with aluminum foil, and pop it in the preheated oven. Bake for about 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is bubbly and golden brown.
- Let it Rest: I know it’s tempting, but let the lasagna rest for about 10-15 minutes before you slice into it. This will help it hold its shape better when serving.
- Garnish and Serve: Before you dig in, you can garnish your delicious creation with some fresh parsley or basil. And there you have it—your very own low-carb zucchini lasagna!
Practical Tips for Your Lasagna
- Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat in the microwave or oven when you’re ready for another serving.
- If you want to make this ahead of time, you can assemble the lasagna and keep it in the fridge for a day before baking it.
- Freezing? You can freeze individual slices wrapped in foil or plastic wrap. Just make sure they are completely cooled before you freeze them.
Equipment Needed
Here’s a quick list of the tools you’ll want to have on hand:
- A mandoline or sharp knife for slicing zucchini
- A cutting board
- A baking dish (9×13 inches works perfectly)
- A mixing bowl for the cheese mixture
- A spoon or spatula for layering
- Aluminum foil for covering the baking dish
Frequently Asked Questions
- Can I make this lasagna without cheese? You can use dairy-free cheese alternatives to keep it cheesy, or skip it entirely for a lighter version.
- How long does this lasagna take to cook? It’s about 45-55 minutes total cooking time, but it’s definitely worth the wait!
- Can I use store-bought marinara sauce? Yes, absolutely! Just check the ingredients for low-sugar varieties.
- Will the zucchini get soggy? Not if you pat it dry after salting it! This helps retain its shape and texture.
- Can I use other vegetables? Definitely! Feel free to add spinach, mushrooms, or even bell peppers in the layers for added flavor and nutrition.
So, what do you think? Are you ready to whip up this amazing Zucchini Lasagna with Ham? I’d love to hear how yours turns out! If you enjoyed this recipe, come find me on Pinterest for more exciting recipes that keep your dinner game strong!
