Zucchini Lasagna Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Additional Time
15 mins
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Total Time
1 hr 25 mins
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Servings
12 people
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Calories
360 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Zucchini Lasagna Recipe
Description
The Zucchini Lasagna Recipe substitutes traditional pasta sheets with grilled zucchini slices cooked until crisp-tender and seasoned with salt and pepper. The meat sauce combines browned ground beef sautéed with onion and garlic, simmered in pasta sauce with fresh herbs to build depth of flavor. A cheese mixture of ricotta, mozzarella, Parmesan, and egg adds creaminess and structure to the layers.
The final assembly layers grilled zucchini slices with the meat sauce and cheese blend, resulting in a casserole that melds tender zucchini with savory meat and melted cheeses. The grilled zucchini adds a subtle smoky flavor and prevents excess moisture, keeping the lasagna from becoming watery. Baking develops a golden crust on top while allowing flavors to meld.
This dish works well for those seeking a dish resembling traditional lasagna but with reduced carbohydrates and added vegetables. It pairs well with a light salad or steamed greens to create a balanced meal.
For slicing zucchini, using a mandoline at 1/4-inch thickness helps achieve even slices. Exercise caution with safety gloves due to the sharp blade. Alternatively, a large vegetable peeler can be used for slicing zucchini into strips if rings are undesired.
Ingredients
- 2 lbs zucchini 4-5 medium/large, cut into 1/4” thick slices or rings*
- 1 tbsp olive oil plus more for meat sauce, or cooking spray
- 3 1/2 tsp salt divided, fine sea salt
- 1 tsp black pepper freshly ground
- 1 1/2 lbs ground beef 15-20% fat content
- 1 cup yellow onion chopped
- 3 garlic minced, cloves
- 24 oz pasta sauce homemade or store-bought
- 1/4 cup basil divided, or parsley, chopped
- 4 cups mozzarella cheese divided, shredded
- 15 oz ricotta cheese reduced-fat
- 1 cup Parmesan Cheese shredded
- 1 egg large
Instructions
- Prepare Zucchini - Preheat outdoor grill, grill pan, or large skillet to medium/high heat. Slice zucchini into 1/4” thick long slices or rings if preferred, discard the ends. Spray or brush both sides lightly with olive oil and season all over with about 2 tsp salt and 1/2 tsp pepper. Grill for 2 minutes per side over medium/high heat until crisp-tender.
- Make the Meat Sauce - preheat the oven to 375 ̊F. Place a deep saucepan or Dutch oven over medium/high heat and add 1 Tbsp olive oil and ground beef. Sauté, breaking it up with a spatula until browned, about 5 minutes. Drain off all but 2 Tbsp of fat.
- Add diced onions and sauté 5 minutes, then add garlic and sauté another minute. Add pasta sauce, half to the basil or parsley. Season with 1 tsp fine sea salt and 1/2 tsp pepper. Bring to a low boil, then cover and simmer for 10 minutes, stirring occasionally. Season to taste then remove from heat and set aside.
- In a mixing bowl, combine 1 cup mozzarella, ricotta cheese, parmesan, 1 egg, the rest of your basil or parsley, and 1/2 tsp fine sea salt. Stir to combine.
- Spread 1/2 cup meat sauce in the bottom of a 9x13 casserole dish. Add a layer of zucchini, spread 1/3 of the meat sauce, and sprinkle with 1 cup of mozzarella. Spoon on and spread the top with 1/2 of your cheese sauce. Repeat until you have 3 layers of zucchini.
- Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375 ̊F for 40-45 minutes. Remove the foil and broil for 3-4 minutes to create a golden cheesy top. Rest for 15 minutes before slicing and garnish with basil or parsley, if desired, and serve.
Notes
- Use a mandoline slicer set to 1/4-inch thickness for even zucchini slices; wear safety gloves to protect your hands.
- Alternatively, use a large vegetable peeler to create zucchini slices if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbs | 10g | |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 1402mg | 58% |
| Potassium | 637mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 812IU | 16% |
| Vitamin C | 19mg | 21% |
| Calcium | 522mg | 52% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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