Zucchini Lasagna Bolognese
User Reviews
5
94 reviews
Excellent
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Prep Time
50 mins
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Cook Time
40 mins
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Additional Time
30 mins
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Total Time
2 hrs
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Servings
8 people
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Course
Main Course
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Cuisine
American
Zucchini Lasagna Bolognese
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Zucchini Lasagna Bolognese layers thinly sliced zucchini with a hearty ground turkey and mushroom bolognese, ricotta, mozzarella, and Parmesan cheeses. The zucchini slices are salted and drained to remove excess moisture, preventing a watery dish. This baked casserole combines the textures of tender zucchini and rich cheeses with a savory, spiced tomato sauce enlivened by garlic and Italian herbs. Perfect for those seeking a lower-carb lasagna alternative or wanting to add vegetables in a comforting casserole.
Description
Zucchini Lasagna Bolognese uses medium zucchini sliced about 1/8 inch thick as a replacement for traditional pasta sheets. The vegetable slices are salted and rested to draw out water, which helps avoid sogginess in the finished dish. The bolognese is made by sautéing diced onion, cremini mushrooms, garlic, and ground turkey, then simmering with tomato paste, dried herbs, crushed red pepper flakes, and marinara sauce. A creamy mixture of ricotta, egg, Parmesan, and dried basil adds richness, layered with abundant mozzarella for a stretchy, melted topping.
The final casserole is baked until bubbling and golden, melding the flavors and textures of the fresh zucchini with the hearty sauce and cheeses. This dish provides a satisfying, vegetable-forward lasagna experience, suitable for a family dinner or meal prep. Leftover bolognese can also be served separately with pasta.
For smaller portions, the recipe can be halved to fit a 9x9 inch dish without altering ingredient proportions. Salting the zucchini and allowing it to sweat is essential to reduce moisture and achieve the best texture.
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Ingredients
- 4 to 5 zucchini medium-sized squash
- kosher salt
- black pepper freshly cracked
- 1 tablespoon olive oil
- 1 sweet onion diced, small
- 12 ounces cremini mushrooms chopped
- 4 garlic minced, cloves
- 1 pound ground turkey
- 1 tablespoon tomato paste
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 1/4 teaspoon red pepper flakes crushed
- 1 marinara sauce 24 ounce jar
- ¼ cup half and half
- ¼ cup Parmesan Cheese finely grated
- 16 ounces ricotta cheese
- 1 egg large
- ⅓ cup Parmesan Cheese finely grated
- ½ teaspoon basil dried
- 16 ounces mozzarella cheese freshly grated or provolone cheese
- 8 ounces mozzarella cheese sliced, fresh
- Parmesan Cheese for sprinkling
- basil for topping, fresh
spicy basil breadcrumbs
- 1 tablespoon butter
- ½ cup panko breadcrumbs seasoned
- ½ teaspoon basil dried
- ¼ teaspoon red pepper flakes crushed
Instructions
- Cut the zucchini into thin slices, about ⅛ inch. I find this works best with a knife, as I actually like the slices about ⅛ inch thick. If you’d like thinner slices, use a mandolin or vegetable peeler. You are going to need 4 layers of slices, and with the 9x13 inch dish, I usually need approximately 7 slices across for each layer. So in totally, roughly 28 to 32 slices.
- Place the zucchini in a single layer on paper towels or kitchen towels. Sprinkle it all over with salt. Let it sit for at least 30 minutes, but even up to 60 minutes. This will remove the water so the lasagna isn’t watery. While the zucchini sweats, make the bolognese.
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large skillet or pot over medium-low heat. Stir in the onions, mushrooms and garlic with a pinch big of salt and pepper. Cook until softened, stirring often, about 5 to 6 minutes. Add in the ground turkey. Cook until browned, stirring and breaking apart the meat, about 5 to 6 minutes. Once browned, stir in the tomato paste, basil, oregano and pepper flakes.
- Add in the marinara sauce. Stir in the half and half and the parmesan cheese. Taste and add more salt and pepper if you think it needs it! This will differ depending on the brand of sauce you use. Let this sit over low heat, stirring occasionally, while you make the ricotta mixture.
- In a bowl, stir together the ricotta cheese, egg, parmesan and basil until combined.
- Now it’s time to make the lasagna! Press towels over the zucchini very well to remove all the liquid. Place a few spoonfuls of the bolognese sauce in the bottom of a 9x13 inch baking dish. Layer one row of zucchini slices in a single layer.
- Spoon some of the bolognese all over the zucchini slices. Take a third of the ricotta mixture and dollop it all over the meat, using your spoon to spread it out if you’d like. Sprinkle on a few handfuls of the grated mozzarella cheese. Add another layer of the zucchini slices.
- Repeat what you just did. Add the bolognese sauce, a third of the ricotta mixture, then a sprinkle of cheese. Add another layer of zucchini slices. Add more bolognese sauce, the remaining ricotta mixture, and a sprinkle of cheese. Top with the final layer of zucchini slices.
- For the final layer, add the bolognese sauce. Top with the fresh mozzarella slices. Add any remaining grated cheese. Bake the lasagna for 35 to 40 minutes.
- Once finished, let it set up for another 30 to 45 minutes. I know this is difficult, but just like with regular lasagna, it will cut so much nicer if it sits and settles. This will NOT slice into perfect layered slices, but if you let it sit before slicing, it will slice nicely and shouldn’t be a watery mess!
- Before slicing, top with the basil breadcrumbs, extra parmesan and fresh basil. Devour!!
spicy basil breadcrumbs
- While the lasagna is baking, make the breadcrumbs. Heat the butter in a skillet over medium heat. Once melted, stir in the breadcrumbs, basil and pepper flakes. Cook for 1 to 2 minutes, tossing, until browned and crispy. Sprinkle on the lasagna when it comes out of the oven.
Notes
- Salting and resting zucchini slices for 30 to 60 minutes removes excess moisture, helping prevent a watery lasagna.
- If you have leftover bolognese, it stores well in the fridge and can be served with pasta separately.
- This recipe can be halved and baked in a 9x9 inch dish without changing the ingredient ratios.
Genuine Reviews
User Reviews
Overall Rating
5
94 reviews
Excellent
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