Zucchini Lasagna
Zucchini lasagna is a lighter twist on classic lasagna that uses thinly sliced zucchini instead of noodles, layered with rich tomato sauce and creamy cheeses for a fresh, satisfying meal.
Servings: 6 servings
Ingredients
- 4 medium zucchini sliced lengthwise into 1/8-inch thick strips
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey ensure it’s from a trusted source
- 1 small onion finely chopped
- 3 cloves garlic minced
- 24 ounce marinara sauce or homemade tomato sauce 1 jar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and freshly ground black pepper to taste
- 1.5 cups ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- fresh basil leaves for garnish (optional)
Instructions
Prepare the Zucchini
- Wash the zucchini and slice them lengthwise into thin strips about 1/8-inch thick using a mandoline slicer for even slices. Lay the slices on a clean kitchen towel or paper towels and sprinkle them lightly with salt. Let them sit for 10-15 minutes to draw out excess moisture. Pat them dry to remove moisture, preventing watery lasagna.
Cook the Meat Sauce
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef or turkey, breaking it apart with a spoon as it cooks. Cook until browned and fully cooked through, about 6-8 minutes. Drain any excess fat if necessary.
- Pour in the marinara sauce, then stir in the dried oregano, dried basil, salt, and pepper. Simmer the sauce on low heat for 10 minutes, allowing the flavors to meld beautifully.
Prepare the Cheese Mixture
- In a medium bowl, combine the ricotta cheese with the egg. Mix well until smooth. This mixture will add creaminess and help bind the layers together.
Assemble the Lasagna
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray. Start by spreading a thin layer of the meat sauce on the bottom of the dish. Layer zucchini slices to cover the sauce. Spread half of the ricotta mixture evenly over the zucchini, then sprinkle with a third of the shredded mozzarella. Add another layer of meat sauce.
- Repeat the layering: zucchini slices, remaining ricotta mixture, mozzarella cheese, and meat sauce. Finish with a top layer of zucchini slices, remaining mozzarella cheese, and sprinkle Parmesan cheese on top for a golden crust.
Bake the Lasagna
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese on top is bubbly and golden brown.
- Let the lasagna cool for about 10 minutes before slicing. This resting time helps the layers set and makes serving easier.
Equipment
- Mandoline Slicer
- Large Skillet
- 9x13-inch Baking Dish
Notes
Use a mandoline slicer for uniform zucchini slices. Salting and draining the zucchini is crucial to avoid watery lasagna. For a vegetarian version, substitute the meat with sautéed mushrooms, lentils, or plant-based ground meat alternatives. Add red pepper flakes for subtle heat. Let the lasagna rest after baking to firm up layers. Make the sauce and slice zucchini ahead to speed up assembly. Cheese and meat alternatives can customize the recipe. This dish is naturally gluten-free and can be made dairy-free with suitable substitutes.