5 from 68 votes
Zucchini Lasagna Recipe
Zucchini Lasagna Recipe layers grilled zucchini slices with a rich meat sauce made from ground beef, onions, garlic, and pasta sauce, combined with a mix of ricotta, mozzarella, Parmesan cheese, and fresh basil. This lasagna uses zucchini slices in place of pasta noodles, providing a lighter but satisfying layered casserole with well-seasoned meat and creamy cheeses.
Prep Time
30 mins
Cook Time
40 mins
Additional Time
15 mins
Total Time
1 hr 25 mins
Servings:
12
people
Calories:
360 kcal
Course:
Main Course, Dinner
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 people
Amount Per Serving
Calories 360
% 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.