Zucchini Lasagna
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
12 servings (1 slice each)
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Calories
510 kcal
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Course
Main Course
Zucchini Lasagna
Description
Zucchini Lasagna substitutes sliced zucchini for pasta sheets in this casserole layered dish. The zucchini is trimmed, sliced lengthwise, seasoned, and baked until golden and fork-tender to reduce moisture. A sauce made from ground beef or Italian sausage, onions, garlic, crushed tomatoes, tomato paste, and herbs is simmered to develop a thick, flavorful base with hints of basil, Italian seasoning, and fennel seeds.
The ricotta filling combines cheese, egg, parsley, and salt for creamy texture that contrasts with the baked zucchini and meat sauce. The assembled lasagna is topped with shredded mozzarella and Parmesan cheese, then baked until bubbly and browned. This layering creates a balanced dish of tender vegetables, savory meat sauce, and melted cheese.
Served sliced with fresh parsley garnish, this lasagna fits well as a hearty family dinner or meal prep. Leftovers can be refrigerated tightly covered for up to four days. Ground meat choices allow for variations in flavor intensity. Sugar balances tomato acidity but can be adjusted to preference. The fennel seeds add a subtle anise note reminiscent of Italian sausage.
Ingredients
For the zucchini:
- 2 pounds zucchini ends trimmed and sliced lengthwise into 1/4 inch slices
- 2 tablespoons olive oil
- salt freshly ground
- black pepper freshly ground
For the sauce:
- 2 pounds ground beef (see note 1)
- 1 medium onion chopped (about 1 cup)
- 4 cloves garlic minced
- 28 ounces crushed tomatoes undrained
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 2 tablespoons granulated sugar or to taste (see note 2)
- 1 1/2 teaspoons basil dried
- 1 tablespoon Italian seasoning (see note 3)
- 1 teaspoon fennel seeds (see note 4)
For the ricotta filling:
- 15 ounces ricotta cheese (see note 5)
- 1 large egg
- 2 teaspoons parsley dried
- 1/2 teaspoon salt
For assembly:
- 1 cup Parmesan Cheese shredded
- 4 1/2 cups mozzarella cheese shredded
- parsley minced, for garnish, fresh
Instructions
To make the zucchini:
- Preheat oven to 450 degrees. Prepare two rimmed baking sheets with parchment paper for easy clean-up.
- In a large bowl, add zucchini slices, olive oil, and season with salt and freshly ground black pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to combine.
- Arrange zucchini slices on prepared baking sheets in an even layer. Bake until zucchini is light golden brown and fork-tender, about 12 to 15 minutes. Drain on paper towels and reduce oven temperature to 375 degrees.
To make the sauce:
- Meanwhile, in a medium saucepan over medium-high heat, add beef (or sausage) and onion, and cook until mostly browned, about 5 minutes. Drain if desired. Stir in garlic until fragrant, about 30 seconds.
- Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, basil, Italian seasoning, and fennel seeds. Simmer uncovered until thickened, about 15 to 20 minutes, stirring occasionally. Season to taste with salt and freshly ground black pepper (I like 1 1/2 teaspoon salt and 3/4 teaspoon pepper). You should have about 2 quarts of sauce.
To make the ricotta filling:
- In a large bowl, combine ricotta cheese with egg, parsley, and salt. Chill until sauce and zucchini are finished.
To assemble and bake the lasagna:
- In the bottom of a 9-inch by 13-inch dish, spread 2 cups meat sauce. Arrange a single layer of zucchini over the meat sauce. Spread with heaping 2/3 cups ricotta mixture. Top with about 1 1/2 cups mozzarella. Sprinkle with 1/3 cup Parmesan cheese.
- Spoon 2 cups meat sauce over the cheese. Make another layer of zucchini, ricotta mixture (2/3 cup), mozzarella (1 1/2 cups) and Parmesean (1/3 cup). Repeat layers one more time, for a total of three layers.
- Place baking dish on a rimmed baking sheet. Bake until bubbling hot, and cheese is beginning to brown, about 25 to 35 minutes. Remove from oven and allow to rest 5 minutes before serving. Garnish with fresh parsley, if desired.
Notes
- Use ground beef, Italian sausage, or a combination for the meat sauce depending on flavor preference.
- Sugar helps balance acidity in the tomato sauce; adjust or omit based on taste.
- Make homemade Italian seasoning with dried herbs like basil, oregano, rosemary, thyme, and marjoram if desired.
- Fennel seeds add a subtle flavor; omit if you prefer a sweeter tomato sauce and use only ground beef without sausage.
- Homemade ricotta can be used with milk, lemon juice, vinegar, and salt for freshness.
- This recipe makes a 9x13 inch dish, yielding about 12 slices.
- Store leftovers covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 slice each)
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 510kcal | 26% |
| Carbohydrates | 18g | 6% |
| Protein | 33g | 66% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 967mg | 40% |
| Potassium | 964mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1208IU | 24% |
| Vitamin C | 26mg | 29% |
| Calcium | 435mg | 44% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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