Zucchini Lasagna Recipe (Incredibly Good!)
User Reviews
5
Zucchini Lasagna Recipe (Incredibly Good!)
Description
The Zucchini Lasagna Recipe (Incredibly Good!) replaces traditional pasta with grilled zucchini slices that are sprayed with olive oil and seasoned before grilling until golden and firm, which draws out excess water. The ground beef is cooked with garlic and combined with marinara sauce, adding savory depth. The ricotta mixture includes eggs and chopped fresh basil, giving it structure and herbal notes. Mozzarella cheese tops the assembled layers, providing a melty, golden crust. This layering technique creates a dish that balances vegetables, protein, and creamy cheeses without pasta.
Serving this lasagna provides a way to enjoy familiar lasagna flavors with added vegetable content. It works well as a main dish for dinner, paired with a simple green salad or crusty bread. The grilled zucchini's texture holds up through baking, preventing the dish from becoming soggy.
Notes include advice on salt usage depending on the brand, alternatives to grilling zucchini such as baking or broiling, and how to handle larger zucchinis by halving before slicing. It is possible to prep zucchini and beef ahead, storing both separately before assembling. Leftovers keep well refrigerated for several days and also freeze well for longer storage, making this dish practical for meal planning.
Ingredients
For the zucchini layer:
- 5 zucchini 2 pounds total weight, medium
- olive oil spray
- 1 ½ teaspoons kosher salt divided; see notes below, Diamond Crystal brand
- ½ teaspoon black pepper divided
- ½ teaspoon garlic powder
For the beef layer:
- 1 tablespoon olive oil
- 1 pound ground beef 85/15, lean
- 1 tablespoon garlic minced, fresh
- 1 ⅓ cup marinara sauce divided
For the ricotta layer:
- 15 ounces ricotta cheese whole milk, room temperature
- 2 egg large
- ½ cup basil chopped, packed; 1 ounce, fresh
Topping:
- 8 ounces mozzarella cheese shredded, part-skim or whole milk, divided
Instructions
Grill the zucchini slices:
- Preheat the oven to 350°F and heat your grill to medium. Slice the zucchini lengthwise into ¼-inch-thick strips, getting 6 slices out of each zucchini and discarding the ends.
- Spray the zucchini slices with olive oil and sprinkle them with ½ teaspoon of kosher salt, ⅛ teaspoon of black pepper, and ½ teaspoon of garlic powder.
- Grill the zucchini slices in batches for 2-3 minutes on each side or until golden and firm - not browned and crisp. Spread them on clean kitchen towels to soak up more moisture.
Cook the beef:
- Heat the olive oil in a large skillet over medium-high heat for about 2 minutes. Add the meat, minced garlic, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.
- Cook, stirring with a wooden spoon to break up the meat, until the meat is no longer raw, about 5 minutes. Drain. Return the beef to the pot and mix in 1 cup marinara sauce. Turn the heat off and set the beef mixture aside.
Prepare the ricotta layer:
- In a medium bowl, use a fork to mix together the ricotta, eggs, basil, and the remaining kosher salt and black pepper.
Assemble the lasagna:
- Spread the remaining ⅓ cup of marinara sauce on the bottom of a 9 X 13 baking dish. You can also use a slightly smaller baking dish, such as one measuring 11 X 7 inches. Alternatively, lightly grease the bottom of the baking dish instead of spreading it with marinara.
- Top the marinara sauce with a layer of zucchini, then a third of the ricotta mixture, a third of the meat mixture, and a third of the shredded mozzarella cheese.
- Repeat, arranging the zucchini slices in the opposite direction: zucchini, ⅓ ricotta, ⅓ meat mixture, ⅓ mozzarella.
- Repeat one last time, adding one extra layer of zucchini: zucchini, ricotta, meat mixture, more zucchini, and mozzarella.
Bake the lasagna:
- Bake, uncovered, until the cheese is golden, about 30 minutes. If your baking dish is broiler-safe, you can finish by broiling the lasagna for 1-2 minutes to brown the cheese.
- Let the lasagna stand for 10 minutes before serving.
Notes
- Adjust the salt amount if not using Diamond Crystal Kosher Salt; use half the listed amount for other salts.
- Grilling zucchini removes moisture best, but you can bake or broil slices as alternatives before assembling.
- For large zucchinis, cut in half crosswise before slicing lengthwise; save the nicest slices for the top layer.
- You can grill zucchini in advance, storing it refrigerated separated by paper towels to absorb moisture.
- Cook the ground beef ahead and reheat briefly before assembling the lasagna.
- Store leftovers in an airtight container for 3-4 days, reheat in microwave at 50% power or in the oven at 350°F, or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 26.1g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Sodium | 558mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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