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A close-up of a freshly baked Zucchini Lasagna Recipe in a white baking dish, topped with melted cheese and basil.

Zucchini Lasagna

A lighter take on classic lasagna, this recipe uses thinly sliced zucchini instead of pasta sheets.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini
  • 3 medium zucchini sliced lengthwise into 1/8-inch thick planks
For the Meat Sauce
  • 1 pound ground beef or turkey
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 can (28 ounce) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Cheese Filling
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 cup shredded mozzarella cheese divided

Equipment

  • Mandoline slicer
  • Baking dish
  • Large skillet

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with paper towels and arrange the zucchini planks on top. Sprinkle with salt and let them sit for 10 minutes to draw out moisture. Pat them dry with more paper towels.
  2. In a large skillet, brown the ground meat over medium-high heat. Drain off any excess fat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the crushed tomatoes, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
  4. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, and half of the mozzarella cheese. Mix well.
  5. Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.
  6. Arrange a layer of zucchini planks over the sauce, slightly overlapping them. Spread half of the ricotta mixture evenly over the zucchini.
  7. Spoon about one-third of the remaining meat sauce over the ricotta layer.
  8. Repeat the layers: zucchini, the remaining ricotta mixture, and another third of the meat sauce.
  9. Top with a final layer of zucchini planks, then spread the remaining meat sauce over the top. Sprinkle with the remaining mozzarella cheese.
  10. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
  11. Let the lasagna stand 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.

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