Delicious Zucchini Lasagna Recipe – Drizzle Me Skinny! Recipe enthusiasts

If you”re a lasagna lover like me, you’ll appreciate the goodness of a hearty Zucchini Lasagna.

This weight watchers friendly zucchini lasagna starts with an ultra-light version of bechamel sauce, using skimmed milk, cornstarch, garlic powder, salt, and a pinch of white pepper to taste. It’s incredibly light.

For the meat, I opted for a dry mixture to pair with the abundant liquid in zucchinis. A simple mix of garlic, onion, 3% fat ground beef, and ample tomato paste cooked until completely dry.

For the lasagna layers, I thinly sliced zucchinis and assembled the layers just like a traditional lasagna. Low and slow baking is key, and allowing it to cool is essential.

Why should you try this Zucchini Lasagna?

It’s delicious, family-friendly, and doesn’t leave you feeling weighed down. It’s light, fiber-packed, and satisfying. Plus, it’s gluten-free, making it an excellent option for those with gluten sensitivity.

Preparation Time: 25 minutes

Cooking Time: 45 minutes

Servings: 6

Serving size: 375 g.

5 WW Points Per Serving

Ingredients:

For the Meat:

• 450 g. lean ground beef (97% lean)
• 1 cup finely chopped onion
• 3 cloves garlic, minced
• 1 teaspoon oil
• 1 cup tomato paste
• 2 tablespoons Italian seasoning mix
• 1 cup water

For the Bechamel:

• 2 cups skimmed milk
• 3 tablespoons cornstarch
• 1 teaspoon garlic powder
• Salt to taste
• White pepper

To Assemble:

• ½ cup shredded part skim mozzarella
• 6 zucchinis (as needed for layering)

Instructions:

Prepare the Meat Mixture: In a skillet, heat oil over medium heat. Add chopped onions and minced garlic, sauté until onions are translucent. Add ground beef and cook until browned. Break into crumbles for an even texture. Stir in tomato paste, Italian seasoning mix, and water. Simmer until the mixture thickens.

Create the Bechamel Sauce:  In a saucepan, whisk together cornstarch with a small amount of cold milk to create a smooth paste. Gradually add the remaining milk, stirring constantly. Heat the mixture over medium heat until it thickens. Season with garlic powder, salt, and white pepper.

Assemble the Lasagna: Preheat the oven to 375°F (190°C). Slice zucchinis thinly lengthwise to replace traditional lasagna noodles. In a baking dish, start with a layer of zucchini slices. Add a layer of the meat mixture, followed by a layer of bechamel sauce. Repeat the layers, finishing with a layer of bechamel on top. Sprinkle grated fresh cheese over the final layer.

Bake: Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes or until the cheese is golden brown and bubbly. Ensure the zucchinis are tender.

Serve and Enjoy: Let the lasagna cool for a few minutes before slicing. Serve warm, and enjoy a delicious, healthier alternative to traditional lasagna!

This Zucchini Lasagna is a delightful and nutritious option, offering the classic lasagna flavors without the heavy pasta. The layers of zucchini, savory meat, and creamy bechamel create a satisfying and guilt-free meal.

Variations and substitutions:

Consider using ground chicken or turkey instead of beef to save a few Weight Watchers points per serving. You can also combine them equally. For a true Neapolitan touch, mix half chicken and half beef. Another significant variation is swapping zucchinis for eggplants to create a classic eggplant lasagna. Lightly roast the eggplants to reduce excess moisture. Add a hint of pesto to the meat sauce for an Italian touch, and treat yourself to a teaspoon of parmesan per serving—it’s only one point but adds a lot of flavor.

Tips and Tricks:

1. Controlling moisture is crucial for this recipe. Ensure both the meat sauce and light bechamel are dry, and the meat should be crumbly, not saucy. The bechamel should have a firm consistency, even firmer than mayonnaise.
2. Bake everything at medium heat, placing the tray on the lower part of the oven for even cooking without excessive dehydration on the top.
3. The best, albeit dull, advice is to let the lasagna cool completely. In fact, leave it in the fridge overnight and reheat it—this ensures it won’t fall apart when served.

Related Recipes

WW Points

Uncooked extra lean ground beef 96 % lean 4% fat 12 points
Onion 0 points
Garlic 0 points
Vegetable oil 2 points
Italian seasoning 0 points
Water 0 points
MS Skimmed Milk 5 points
Cornstarch 3 points
Garlic powder 0 points
Table salt 0 points
White pepper 0 points
part skim mozzarella cheese 6 points
Uncooked zucchini 0 points

Zucchini Lasagna

This Zucchini Lasagna is a delightful and nutritious option, offering the classic lasagna flavors without the heavy pasta.

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 6 servings

Calories 285 kcal

Ingredients  

1x2x3x

• For the Meat:
• 450 g. lean ground beef (97% lean)
• 1 cup finely chopped onion
• 3 cloves garlic, minced
• 1 teaspoon oil
• 1 cup tomato paste
• 2 tablespoons Italian seasoning mix
• 1 cup water
• For the Bechamel:
• 2 cups skimmed milk
• 3 tablespoons cornstarch
• 1 teaspoon garlic powder
• Salt to taste
• White pepper
• To Assemble:
• ½ cup grated queso fresco
• 6 zucchinis (as needed for layering)

Instructions 

• Prepare the Meat Mixture: In a skillet, heat oil over medium heat. Add chopped onions and minced garlic, sauté until onions are translucent. Add ground beef and cook until browned. Break into crumbles for an even texture. Stir in tomato paste, Italian seasoning mix, and water. Simmer until the mixture thickens.

• Create the Bechamel Sauce: In a saucepan, whisk together cornstarch with a small amount of cold milk to create a smooth paste. Gradually add the remaining milk, stirring constantly. Heat the mixture over medium heat until it thickens. Season with garlic powder, salt, and white pepper.

• Assemble the Lasagna: Preheat the oven to 375°F (190°C). Slice zucchinis thinly lengthwise to replace traditional lasagna noodles. In a baking dish, start with a layer of zucchini slices. Add a layer of the meat mixture, followed by a layer of bechamel sauce. Repeat the layers, finishing with a layer of bechamel on top. Sprinkle grated fresh cheese over the final layer.

• Bake: Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes or until the cheese is golden brown and bubbly. Ensure the zucchinis are tender.

• Serve and Enjoy: Let the lasagna cool for a few minutes before slicing. Serve warm, and enjoy a delicious, healthier alternative to traditional lasagna!

Nutrition

Serving: 347gCalories: 285kcalCarbohydrates: 30gProtein: 24gFat: 8.8gSaturated Fat: 4.5gCholesterol: 64mgSodium: 777mgPotassium: 710mgFiber: 2.9gSugar: 9.2gCalcium: 185mgIron: 2.4mg