Zucchini Lasagna
User Reviews
4.6
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
9
-
Calories
368 kcal
-
Course
Main Course, Dinner
-
Cuisine
Italian
Zucchini Lasagna
Description
This Zucchini Lasagna uses thin zucchini slices instead of pasta, layered with a meat sauce made from ground beef, aromatics, bay leaves, cinnamon, oregano, and crushed tomatoes. The sauce is simmered to develop flavor and spiced with cinnamon and hot sauce for subtle warmth.
The dish includes layers of mozzarella cheese, mushrooms, ricotta, and Parmesan cheese, building a rich and creamy texture between the vegetable layers. The zucchini slices are cut thinly, about 1/8 inch, which allows them to soften during baking and mimic the texture of pasta sheets.
To assemble, alternating layers of zucchini, cheese, mushrooms, and meat sauce are built up in a baking dish, finished with a generous cheese layer. Baking at 375°F melds flavors and achieves a bubbly, lightly browned top. The dish combines fresh vegetable textures with cheesy richness and savory meat sauce.
Optionally, excess water from zucchini slices can be removed by salting and draining between paper towels to prevent watery lasagna, or the slices can be grilled or baked beforehand. Salt is omitted in cooking to balance the cheeses' saltiness, but can be added to taste.
Ingredients
Meat Sauce
- 1 tablespoon olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 pound ground beef extra lean
- 2 bay leaf
- ½ teaspoon cinnamon
- 1 teaspoon oregano dried
- ½ teaspoon black pepper
- 1 tablespoon hot sauce
- 28 ounce crushed tomatoes (1 can)
Zucchini Lasagna
- 3 large zucchini
- 3 cups mozzarella cheese shredded
- 2 cups mushrooms slices, I used white mushrooms
- 1½ cups ricotta cheese
- ½ cup Parmesan Cheese grated
- 1 tablespoon parsley for garnish
Instructions
- Make sauce: Add the olive oil to a large skillet and heat over medium heat. Add onion and cook for a couple minutes until onion is soft. Add garlic and ground beef and break the ground beef with a wooden spoon.
- Cook until the meat is no longer pink. Add bay leaves, cinnamon, oregano, pepper, hot sauce and stir. Cook for a couple more minutes. Add crushed tomatoes, stir and simmer for 10 to 15 minutes.
- Prepare zucchini: While the sauce is simmering you can prepare the zucchini, by either using a knife to slice them or using a mandoline. Slice the zucchini so they are about 1/8 of an inch in thickness.
- Preheat oven to 375℉. Use a 9x13 inch baking dish.
- Assemble lasagna: Start with a layer of zucchini slices. Top the zucchini layer with a bit of mozzarella cheese and then a layer of mushroom slices. Next add a layer of the meat sauce, followed by dollops of ricotta cheese. Repeat so that you end up with 3 layers of zucchini. When you get to the last layer of ricotta cheese, top with shredded mozzarella or slices of mozzarella cheese. Finally sprinkle Parmesan cheese over the top.
- Bake: Transfer the baking Bake for about 40 to 50 minutes or until the top is starting to get golden and the cheese is bubbly.
- Garnish with parsley. Allow the lasagna to sit and settle for about 10 to 15 minutes before slicing into it and serving.
Notes
- Remove zucchini moisture by salting slices and placing them between paper towels for several minutes before assembling.
- Alternatively, grill or bake the zucchini slices briefly to reduce water content before layering.
- Adjust salt according to preference as cheeses add saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 368kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 28g | 56% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 86mg | 29% |
| Sodium | 556mg | 23% |
| Potassium | 875mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 920IU | 18% |
| Vitamin C | 31.1mg | 35% |
| Calcium | 402mg | 40% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
