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Zucchini Lasagna
5 from 15 votes

Zucchini Lasagna

Zucchini Lasagna replaces traditional pasta sheets with thinly sliced zucchini layered with a rich Bolognese meat sauce, a creamy ricotta mixture, and mozzarella and Parmesan cheeses. This casserole bakes until bubbly and golden, combining savory meat, tender zucchini, and melted cheeses in a hearty yet vegetable-forward dish.

Prep Time
45 mins
Cook Time
50 mins
Total Time
1 hr 35 mins
Servings: 12 Servings
Calories: 548 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Bolognese Sauce
  • 1 pound sweet Italian sausage ground
  • 1 pound ground beef lean
  • 1 large white onion minced
  • 5 cloves garlic minced
  • 1 (28 ounce can) crushed tomatoes
  • 1 (6 ounce can) tomato paste
  • 1 (15 ounce can) tomato sauce
  • 1/2 cup chicken broth
  • 2 tablespoons granulated sugar
  • 1/2 cup basil chopped, fresh
  • 1 teaspoon fennel seeds
  • 1 teaspoon oregano dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons parsley chopped, fresh
Zucchini and Cheese
  • 3 large zucchini
  • 1 pound mozzarella cheese shredded
  • 1 cup Parmesan Cheese freshly grated
Ricotta Layer
  • 30 ounces ricotta cheese
  • 1 large egg
  • 2 tablespoons parsley chopped, fresh
  • 1/2 teaspoon  salt
  • 1/8 teaspoon ground nutmeg

Instructions

    Cup of Yum
  1. To make the Bolognese sauce, start by adding 1 pound ground sweet Italian sausage and 1 pound lean ground beef to a large pot over medium heat. Use a spoon to break up the meat into small pieces. Once the meat begins to brown, add minced white onion and 5 cloves minced garlic, and cook for 8 to 10 minutes, stirring constantly, until the onion is soft and the meat is well browned.
  2. Pour in 1 (28 ounce can) crushed tomatoes, 1 (6 ounce can) tomato paste, 1 (15 ounce can) tomato sauce, and 1/2 cup chicken broth. Stir in 2 tablespoons granulated sugar, 1/2 cup chopped fresh basil, 1 teaspoon fennel seeds, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh parsley . Stir to combine, then bring the sauce to a simmer. Reduce the heat to low and allow the sauce to simmer uncovered for 30 minutes, stirring occasionally.
  3. While the sauce simmers, prepare the zucchini. Cut 3 large zucchini lengthwise into 1/8-inch thick strips. Place the strips into a large colander and sprinkle them generously with salt to help draw out excess moisture. Let the zucchini sit for 10 minutes, then rinse the strips with water and pat them dry using paper towels.
  4. In a separate bowl, prepare the ricotta layer by combining 30 ounces ricotta cheese with 1 large egg, 2 tablespoons chopped fresh parsley,1/2 teaspoon  salt, and 1/8 teaspoon ground nutmeg. Stir until the mixture is smooth, then refrigerate until ready to assemble the lasagna.
  5. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  6. To assemble the lasagna, spread 1 cup of the Bolognese sauce on the bottom of the prepared dish. Layer some of the zucchini strips over the sauce to cover the bottom. Spread 1/3 of the ricotta mixture evenly over the zucchini, followed by 1/4 of the shredded mozzarella (from 1 pound of mozzarella). Spoon 1 1/2 cups of the Bolognese sauce over the mozzarella, then sprinkle with 1/4 cup of freshly grated Parmesan cheese. Repeat this layering process two more times, ending with a final layer of zucchini topped with 1 cup of the Bolognese sauce. Finish by sprinkling the remaining mozzarella and Parmesan cheese on top.
  7. Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 50 minutes, or until the cheese is bubbling and browned. For the last 10 minutes of baking, remove the foil to allow the top to brown further. Let the lasagna rest for 10 minutes before slicing and serving.

Nutrition Information

Calories 548kcal (27%) Carbohydrates 12g (4%) Protein 40g (80%) Fat 38g (58%) Saturated Fat 20g (100%) Cholesterol 153mg (51%) Sodium 1114mg (46%) Potassium 666mg (14%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1870IU (37%) Vitamin C 25.4mg (28%) Calcium 621mg (62%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 12 Servings

Amount Per Serving

Calories 548

% Daily Value*

Calories 548kcal 27%
Carbohydrates 12g 4%
Protein 40g 80%
Fat 38g 58%
Saturated Fat 20g 100%
Cholesterol 153mg 51%
Sodium 1114mg 46%
Potassium 666mg 14%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 1870IU 37%
Vitamin C 25.4mg 28%
Calcium 621mg 62%
Iron 3.2mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.