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A delicious slice of Lasagnes With Zuchinni, showcasing layers of zucchini, cheese, and sauce.

Lasagna with Zucchini

A lighter take on classic lasagna, featuring layers of zucchini instead of pasta.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini
  • 3 large zucchini about 2 lbs total, sliced lengthwise into 1/8-inch thick planks
For the Meat Sauce
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 28 ounce can crushed tomatoes
  • 1 6 ounce can tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Cheese Filling
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup fresh parsley chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For Assembly
  • 2 cups mozzarella cheese shredded

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Mandoline slicer (optional)

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the zucchini: Lay the zucchini planks on paper towels and sprinkle with salt. Let them sit for 15 minutes to draw out moisture. Pat them dry with more paper towels.
  3. Make the meat sauce: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 10 minutes, stirring occasionally.
  6. Prepare the cheese filling: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix well.
  7. Assemble the lasagna: Spread about 1 cup of the meat sauce in the bottom of your 9x13 inch baking dish.
  8. Arrange a layer of zucchini planks over the sauce, overlapping them slightly. Spread half of the ricotta cheese mixture over the zucchini.
  9. Spoon about 1.5 cups of meat sauce over the ricotta layer, then sprinkle with about 1/2 cup of shredded mozzarella cheese.
  10. Repeat the layers: Add another layer of zucchini planks, the remaining ricotta mixture, 1.5 cups of meat sauce, and 1/2 cup of mozzarella cheese.
  11. Top with a final layer of zucchini planks, the remaining meat sauce, and the remaining mozzarella cheese.
  12. Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
  13. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

You can add other vegetables like spinach or mushrooms to the meat sauce for extra flavor and nutrients. Ensure your zucchini planks are thin enough to cook through properly.

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