Zucchini Lasagna
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 22 mins
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Total Time
1 hr 42 mins
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Servings
6
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Calories
540 kcal
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Course
Main Course, Dinner
Zucchini Lasagna
Description
Zucchini Lasagna uses thin, lengthwise slices of zucchini that are lightly salted and roasted to reduce moisture and soften them until tender. A meat sauce is prepared by cooking ground beef with diced onions, garlic, crushed and diced tomatoes, Italian seasoning, a bay leaf, sugar, and seasoning, simmered until thickened to offset the zucchini's moisture.
A ricotta mixture with beaten egg, dried basil, and Parmesan cheese adds a creamy layer that contrasts with the lean meat sauce and roasted vegetable slices. The lasagna is assembled in layers of sauce, zucchini, ricotta mixture, and mozzarella cheese in a 9x13 inch pan, then baked until heated through and bubbling.
After baking, resting the lasagna for 20 to 30 minutes allows the layers to settle, reducing excess liquid and improving texture before serving. Sometimes a little liquid is drained off by tilting the pan gently, as some moisture from the zucchini is normal.
Ingredients
- 2 pounds zucchini 4 to 5 medium zucchini
- ¼ teaspoon salt
- 1 pound ground beef lean
- 1 medium onion diced
- 3 cloves garlic minced
- 28 ounces crushed tomatoes
- 14 ounces diced tomatoes drained, canned
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon granulated sugar
- 1 bay leaf
- 2 cups ricotta cheese or cottage cheese
- 1 egg beaten
- ½ teaspoon basil dried
- ¼ cup Parmesan Cheese shredded
- 1 ½ cups mozzarella cheese shredded
Instructions
- Preheat the oven to 400°F.
- Using a sharp knife or a mandoline, cut the zucchini into ¼-inch slices lengthwise and place in a single layer on a baking sheet.
- Season the zucchini with salt and bake for 12 to 15 minutes or until softened. Set aside to cool and reduce the oven to 350°F.
- Meanwhile, add the ground beef, onion, and garlic to a large skillet and cook over medium heat, breaking it up with a spoon, until no pink remains. Drain any fat.
- Stir in the crushed tomatoes, diced tomatoes, Italian seasoning, sugar, and bay leaf. Simmer uncovered over medium heat until thickened, about 10 minutes. Remove the bay leaf.
- Meanwhile, in a medium bowl, mix together ricotta cheese, beaten egg, basil and parmesan cheese.
- Pour ½ cup of the meat sauce in the bottom of a 9 x 13 inch pan. Layer one-third of the zucchini slices and half of the meat sauce.
- Add another layer of zucchini, all of the ricotta mixture, one more layer of zucchini, and the remaining meat sauce.
- Bake uncovered for 45 minutes, top with the mozzarella cheese, and bake for an additional 15 to 20 minutes.
- Remove from the oven and rest uncovered for at least 20 minutes before serving.
Notes
- Cook the meat sauce until it thickens well, as the zucchini releases moisture during baking.
- Let the lasagna rest 20 to 30 minutes after baking to allow layers to set and reduce excess liquid.
- After resting, you can tilt the pan slightly to drain any unwanted excess liquid from the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540 | 27% |
| Carbohydrates | 24g | 8% |
| Protein | 36g | 72% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 752mg | 31% |
| Potassium | 1274mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 1304IU | 26% |
| Vitamin C | 47mg | 52% |
| Calcium | 486mg | 49% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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