Easy Zucchini Lasagna
User Reviews
5
60 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
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Servings
8
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Calories
314 kcal
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Course
Main Course
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Cuisine
Italian
Easy Zucchini Lasagna
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Easy Zucchini Lasagna replaces traditional pasta with thinly sliced zucchini layers that are roasted to reduce moisture. Ground beef is cooked with garlic and combined with marinara sauce for a savory filling. Layers of ricotta cheese mixed with egg and oregano alternate with mozzarella to create a creamy, cohesive casserole. This dish offers a lighter lasagna option with tender zucchini and rich cheese for texture and flavor.
Description
In this recipe, zucchini is sliced thinly, salted, and briefly roasted to remove excess water, preventing sogginess. Ground beef is sautéed with garlic, seasoned lightly, and combined with marinara sauce to build a flavorful meat sauce layer. Ricotta cheese is optionally combined with an egg and oregano to provide creaminess and binding within the lasagna.
The dish assembles by layering zucchini slices with meat sauce, ricotta mixture, and shredded mozzarella cheese, repeating until all ingredients are used. Baking at moderate heat allows the flavors to meld and the cheese to melt and brown slightly, resulting in a lasagna that highlights zucchini's mild flavor and tender texture as a pasta substitute.
For those avoiding dairy or meat, lentils can replace ground beef and vegan ricotta can substitute the ricotta cheese. This recipe provides a comforting casserole with less starch and a mix of savory, creamy, and melted cheese textures.
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Ingredients
- 1 ½ pounds zucchini (about 2-3 large)
- salt fine sea salt
- 1 tablespoon olive oil
- 2 garlic minced, cloves
- 1 pound ground beef see notes, lean
- 1 (15 oz.) jar marinara sauce (no sugar added)
- 15 oz. ricotta cheese
- 1 egg (optional)
- 1 teaspoon oregano dried
- 2 ½ cups mozzarella cheese shredded
Instructions
- Preheat the oven to 350ºF and line 2 large baking sheets with parchment paper. Cut the ends off the zucchini, then use a mandolin slicer or sharp knife to cut them into thin strips, about a 1/8-inch thick. You should get about 14-15 slices from each large zucchini; about 30 in total. (Or use 3 medium zucchini to get 30 slices.)
- Arrange the zucchini slices into a single layer on the prepared baking sheets and sprinkle them lightly with salt. Place the pans in the oven to cook for 10 minutes. This will help to remove excess moisture from the zucchini, so your lasagna won't turn out too watery. When the timer goes off, set them aside to cool briefly.
- While the zucchini is in the oven, add the olive oil to a skillet over medium-high heat and saute the garlic for 1 minute, just until it smells fragrant. Add in the ground beef and a 1/2 teaspoon of salt, and stir, breaking up the meat as you go. Cook until the beef is browned, and no longer pink, about 5 to 8 minutes.
- Drain any grease from the pan with the ground beef. Set aside a ½ cup of marinara sauce to use on the bottom of the lasagna pan, then add the rest of the sauce into the ground beef. (There should be roughly 1 ¼ cups of sauce to add in.) Set it aside until you're ready to assemble.
- Next, add the ricotta to a large mixing bowl, and add in the egg, oregano, and a ¼ teaspoon of salt. Mix well and set it aside.
- To assemble the lasagna, spread the reserved ½ cup of marinara sauce over the bottom of a 9-by-13-inch baking dish. Add a layer of zucchini noodles across the bottom of the pan, using about 10 slices. It's okay if they don't overlap. Add half of the ricotta mixture to the top of the zucchini noodles, and gently spread it out. Then top that with half of the meat sauce, spreading it out. Top with 1 cup of shredded mozzarella cheese.
- Repeat the layers, starting with another layer of zucchini, followed by the rest of the ricotta, meat sauce, and another cup of mozzarella cheese. Finish the lasagna off with a final layer of zucchini noodles, and sprinkle a little more mozarella cheese on top, about a ½ cup.
- Bake the zucchini lasagna for 30 minutes at 350ºF, or until the center of the lasagna reaches 160ºF, to make sure the egg is cooked through. For a golden top, turn on the oven's broiler and let the cheese bubble for 2 to 3 minutes. Watch closely, so the top doesn't burn. Then remove the lasagna from the oven and let it cool for at least 10 minutes before slicing and serving. It's normal for a little bit of liquid to settle at the bottom of the pan as the lasagna rests, FYI. Leftover lasagna can be stored tightly covered in the fridge for up to 4 days.
Notes
- Nutrition estimates are for one slice when the lasagna is divided into eight portions.
- Cooking timing assumes multitasking ground beef browning with zucchini roasting; sequential cooking may require more time.
- For a vegetarian version, replace ground beef with two drained and rinsed 15-ounce cans of lentils.
- Use vegan ricotta or dairy-free cheese alternatives to make the lasagna low-dairy or vegan-friendly.
Nutrition Information
Show Details
Calories
314kcal
(16%)
Carbohydrates
5g
(2%)
Protein
28g
(56%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.2g
(10%)
Cholesterol
110mg
(37%)
Sodium
317mg
(13%)
Potassium
512mg
(11%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
674IU
(13%)
Vitamin C
15mg
(17%)
Calcium
310mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 28g | 56% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 110mg | 37% |
| Sodium | 317mg | 13% |
| Potassium | 512mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 674IU | 13% |
| Vitamin C | 15mg | 17% |
| Calcium | 310mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
60 reviews
Excellent
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