Zucchini Lasagna

Why Make This Recipe

Zucchini Lasagna is a delicious twist on the classic Italian dish. It’s a great way to enjoy a comforting meal while adding more vegetables to your diet. This recipe is simple to follow, and it’s perfect for family dinners or meal prep. With layers of savory beef, creamy cheese, and fresh zucchini, you’ll have a wholesome dish everyone will love. Plus, it can be a lighter option compared to traditional lasagna, making it a great choice for those looking for healthier meals.

How to Make Zucchini Lasagna

Ingredients:

• 1 lb 90% Lean Ground Beef
• 2 cloves garlic
• 1 teaspoon Fennel Seeds
• 1 teaspoon Dried Oregano
• 3 teaspoons Parsley
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Extra Virgin Olive Oil
• 6 ounces Cream Cheese
• 8 ounces Shredded Mozzarella (divided for beef and topping)
• 2 cups 1% milk (skim, 2% or whole)
• 1 1/2 cups Chicken Broth
• 1/4 cup Butter
• 1/4 cup All Purpose Flour
• 1/4 teaspoon Salt
• 8-10 Lasagna Noodles
• 2 Large Zucchini

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant. Then add the ground beef, fennel seeds, oregano, parsley, salt, and pepper. Cook until the beef is browned.
3. Stir in the cream cheese and half of the mozzarella until melted and combined.
4. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually add the milk and chicken broth, whisking until smooth and thickened. Stir in 1/4 teaspoon of salt.
5. Slice the zucchinis thinly to create layers.
6. To assemble, spread a layer of the meat mixture in a baking dish. Top with a layer of lasagna noodles, zucchini slices, followed by a layer of the white sauce. Repeat the layers until all ingredients are used, finishing with noodles and sauce.
7. Sprinkle the remaining mozzarella on top.
8. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
9. Let it cool for a few minutes before serving.

How to Serve Zucchini Lasagna

Serve the Zucchini Lasagna warm. It pairs beautifully with a simple green salad or garlic bread. You can garnish with fresh parsley or basil for added flavor and presentation.

How to Store Zucchini Lasagna

To store any leftovers, allow the dish to cool completely. Then, cover it tightly with foil or plastic wrap and refrigerate for up to 3 days. You can also freeze slices in an airtight container for up to 2 months. Just thaw in the refrigerator before reheating.

Tips to Make Zucchini Lasagna

• Use a mandoline slicer to slice zucchini evenly and thinly.
• For extra flavor, add more herbs to the meat mixture.
• Let the lasagna rest for about 10 minutes after baking. This helps it set and makes it easier to serve.

Variation

You can swap out the ground beef for ground turkey or chicken for a leaner option. For a vegetarian version, replace the meat with sautéed mushrooms, spinach, or lentils.

FAQs

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the layers a day in advance and assemble it just before baking.

Q: Is zucchini lasagna gluten-free?
A: It can be gluten-free if you use gluten-free lasagna noodles.

Q: Can I use other types of cheese?
A: Absolutely! You can experiment with ricotta cheese, cottage cheese, or even a dairy-free cheese for those with dietary restrictions.

Zucchini Lasagna

A delightful, low-carb take on classic lasagna, featuring thinly sliced zucchini instead of pasta sheets, layered with rich marinara, creamy ricotta, and melted mozzarella.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 people

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 4 medium Zucchini thinly sliced lengthwise
• 2 tbsp Olive oil
• 1 lb Ground beef or turkey
• 1 medium Onion chopped
• 3 Garlic cloves minced
• 28 oz Canned crushed tomatoes
• 2 tbsp Tomato paste
• 1 tsp Dried oregano
• 0.25 cup Fresh basil chopped
• 15 oz Ricotta cheese
• 0.5 cup Parmesan cheese grated
• 1 large Egg
• 2 cups Mozzarella cheese shredded
• Salt and black pepper to taste

Equipment

• Large baking dish
• Mixing bowls
• Mandoline slicer (or sharp knife)

Method

 

Preparation

1. Preheat oven to 375°F (190°C). Prepare zucchini by thinly slicing lengthwise; you can lightly salt and drain them for 30 minutes to reduce water content, then pat dry.
2. In a large skillet, heat olive oil over medium heat. Add ground meat, onion, and garlic, cooking until meat is browned and vegetables are tender. Drain excess fat.
3. Stir in crushed tomatoes, tomato paste, oregano, and half of the fresh basil. Season with salt and pepper, then simmer for 15-20 minutes, allowing the sauce to thicken slightly.
4. In a separate bowl, combine ricotta cheese, grated Parmesan, egg, and the remaining fresh basil. Season with salt and pepper, and mix until well combined.

Assembly & Baking

1. Spread a thin layer of meat sauce on the bottom of a large baking dish. Arrange a layer of zucchini slices over the sauce, slightly overlapping.
2. Top the zucchini with half of the ricotta mixture, then sprinkle with a third of the mozzarella cheese. Repeat the layers: meat sauce, zucchini, remaining ricotta, and another third of the mozzarella.
3. Finish with a final layer of zucchini, the rest of the meat sauce, and the remaining mozzarella cheese. Cover the baking dish loosely with foil.
4. Bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. Let it rest for 10-15 minutes before serving.

Notes

For best results, salt and drain the zucchini slices before assembling to prevent a watery lasagna.