Zucchini Lasagna
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
12 servings
-
Calories
340 kcal
-
Course
Main Course
Zucchini Lasagna
Description
Zucchini Lasagna replaces pasta layers with long, thin slices of zucchini that have been grilled or baked to remove excess water, helping maintain structure and texture during baking. The beef filling is made by browning ground beef with diced onion and garlic, then simmering with tomato paste, crushed tomatoes, and fresh spinach until flavors meld and liquid reduces.
The cheese mixture consists of ricotta, Parmesan, shredded mozzarella, and pepper jack cheeses bound with an egg and seasoned with dried basil, Italian seasoning, salt, black pepper, and red pepper flakes. This combination adds creaminess, depth, and a mild kick to the layers. The assembled lasagna is topped with additional mozzarella and marinara sauce before baking to a bubbly, golden finish.
When served, this dish offers moist, tender zucchini that holds together with the savory meat and cheese layers, creating a satisfying casserole suitable for a dinner where traditional pasta is substituted by vegetables to reduce carbs and add freshness. The use of fresh spinach and seasoning balances richness and flavor.
Ingredients
- 5-6 zucchini sliced into 1/8 inch thick long slices, medium
Beef Mixture:
- 1 lb ground beef
- 2 tablespoons olive oil
- 1 onion diced, medium
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 oz can crushed tomatoes
- 2 cups spinach fresh
Cheese Mixture:
- 1 tablespoon basil dried
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/4 teaspoon red pepper flakes
- 1 egg large
- 15 oz ricotta cheese
- 1/2 cup parmesan grated
- 8 oz mozzarella cheese (about 2 cups) shredded
- 8 oz pepper jack cheese (about 2 cups) shredded
Topping:
- 1 cup mozzarella cheese shredded
- 1 cup marinara sauce
Instructions
Cooking the Zucchini:
- If you have time, it is best to pre-cook the zucchini to remove the moisture before using them in the lasagna.
- Brush the zucchini slices with olive oil. Either grill them (a grilling pan works, too) or arrange them on a lightly greased baking sheet and bake them in the oven at 425F for 12-14 minutes.
- Once cooked, place on paper towels to remove any remaining moisture.
Cooking the Beef Mixture:
- Place a large skillet over medium-high heat and add oil. Once the oil is hot, add the onion and garlic, stirring with a wooden spoon, and cook for one minute. Push the onion to one side of the pan and add the beef.
- Let the beef brown a bit and start breaking it with the wooded spoon. Combine with the onion and garlic and cook until no longer pink. Drain any accumulated grease.
- Add tomato paste, crushed tomatoes, salt, and pepper to taste. Let simmer on low for about 30 minutes.
- Add the spinach, stir, and cook until wilted. Remove from heat and set aside.
Prepare Cheese Mixture:
- In a large bowl, combine ricotta cheese, parmesan cheese, mozzarella cheese, Pepper Jack cheese, egg, dried basil, Italian seasoning, red pepper flakes, salt, and pepper to taste. Stir until fully combined. The mixture will be thick, which is okay, as the zucchini has enough moisture, and we don't want to make it more watery.
Assemble Lasagna:
- Lightly grease a 9×13 casserole dish with olive oil.
- Spread about 1/2 cup of the cheese mixture on the bottom and add one layer of zucchini to cover the bottom of the pan.
- Spread 1/2 of the remaining cheese mixture, then top with 1/2 of the meat mixture.
- Add another layer of zucchini and top with the remaining cheese mixture, followed by the beef mixture. Add the final layer of zucchini and top with 1 cup of marinara sauce and 1 cup of shredded mozzarella cheese.
Bake:
- Preheat oven to 375 degrees F.
- Cover with foil so it doesn't touch the cheese, and bake for 30 minutes.
- Uncover and bake for another 20 to 30 minutes. If needed, broil at the end to make the cheese golden brown.
Serve:
- Remove from oven and let the lasagna rest for 10-15 minutes before slicing.
- Garnish with parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 675mg | 28% |
| Potassium | 551mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1265IU | 25% |
| Vitamin C | 18.7mg | 21% |
| Calcium | 579mg | 58% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
