Zucchini Lasagna Recipe (Not Watery)
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
12 servings
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Calories
362 kcal
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Course
Main Course
Zucchini Lasagna Recipe (Not Watery)
Description
Zucchini Lasagna Recipe (Not Watery) builds layers using thinly sliced fresh zucchini in place of noodles, combined with browned ground beef cooked into a bolognese sauce using a store-bought pasta sauce base. Ricotta cheese is mixed with Parmesan, egg, salt, and pepper to create a creamy layer that contrasts the hearty meat.
Assembling involves layering pasta sauce, zucchini, meat sauce, ricotta mixture, and shredded mozzarella along with fresh chopped parsley and basil. Baking at a relatively high temperature allows the moisture to evaporate, preventing watery results. The zucchini slices can be overlapped as desired, and the careful layering produces a cohesive, rich casserole with defined textures and flavors.
Fresh herbs contribute a subtle aromatic lift to the dish. The use of a specific casserole dish size (9x13-inch) assists even cooking and neat layering. This lasagna balances vegetable content and meat without becoming soggy, suited to those seeking a lower-carbohydrate alternative or a vegetable-forward lasagna.
The recipe suggests using a mandoline for uniform zucchini slicing, with a note to protect fingers during preparation. Using a high-quality store-bought pasta sauce simplifies the cooking process while delivering consistent flavor.
Ingredients
- 4 zucchini large
- 2 pounds ground beef
- 24 ounces pasta sauce
- 15 ounce ricotta cheese
- 1 cup Parmesan Cheese shredded
- 1 ½ cups mozzarella cheese
- 1 egg
- salt
- black pepper
- small handful parsley chopped
- small handful basil chopped
Instructions
- Slice zucchini. Preheat the oven to 400°F (200°C). Slice the zucchini lengthwise into thin slices, as thin or thick as you'd like. Set aside.
- Make bolognese. Add the ground beef to a large pan over medium-high heat. Finely break down the ground beef with a spatula and pan-fry until browned and no longer pink. Then, pour the pasta sauce on top (remember to reserve 1/2 cup) and stir together, then remove from heat.
- Make ricotta mix. In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt and pepper.
- Add the first layers. Spread 1/2 cup of pasta sauce onto the bottom of your 9x13-inch casserole dish. Then add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.
- Add the secondary layers. Top the zucchini with 1/2 of the bolognese sauce, and evenly spread 1/2 the ricotta mix on top of that. Then, add 1/2 cup of grated mozzarella with a sprinkle of chopped parsley and basil.
- Repeat these layers one more time.
- Finish the topping. Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped parsley and basil, and 1/2 cup of mozzarella cheese.
- Bake. Place the lasagna in the oven and cook for 40 to 45 minutes. Broil for a couple of minutes to get a nice golden top. Garnish with whole basil leaves and serve.
Notes
- Use a mandoline slicer and cut-resistant gloves for thin, even zucchini slices safely.
- Store-bought pasta sauce can be substituted with homemade bolognese if preferred.
- A 9x13-inch casserole dish works well to hold layers uniformly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 104mg | 35% |
| Sodium | 603mg | 25% |
| Potassium | 626mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 16mg | 18% |
| Calcium | 270mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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