4.9 from 606 votes
Zucchini Lasagna Recipe (Not Watery)
Zucchini Lasagna replaces pasta sheets with thinly sliced zucchini layered with seasoned ground beef bolognese, ricotta cheese mixture, mozzarella, and Parmesan. Baking at 400°F creates a well-set casserole without excess water, with fresh herbs adding brightness. This recipe offers a filling meal using vegetables and traditional lasagna components combined carefully to avoid sogginess.
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Servings:
12
servings
Calories:
362 kcal
Course:
Main Course
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 362
% 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.