Zucchini lasagna is a tasty twist on the classic dish, swapping noodles for thin slices of zucchini. It’s packed with cheesy goodness and rich tomato sauce!
This recipe is a great way to sneak in extra veggies without missing the comfort food feel. I love serving it with a side salad—it makes a delightful, light meal!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is essential for this dish. It should be firm and free of blemishes. If zucchini isn’t available, try using eggplant or yellow squash as a substitute for a different flavor and texture.
Ground beef: I use lean ground beef for the richness it brings. You could replace it with ground turkey or chicken for a lighter option. For a vegetarian version, try using lentils or mushrooms tossed into the sauce.
Ricotta cheese: This adds creaminess. If you’re looking for a healthier choice, cottage cheese can work too, or for dairy-free, you might use firm tofu blended until smooth.
Tomato sauce: A good quality crushed tomato enhances the flavor. If you’re short on time, jarred marinara sauce is a convenient alternative, just taste it first to avoid overly sweet options.
How Do You Get the Zucchini to Be Less Watery?
Zucchini can release a lot of moisture, making the dish soggy. To handle this, slice the zucchini thinly and salt them. Lay them out on paper towels for about 10 minutes. This draws out excess moisture, ensuring your lasagna is nice and firm.
- Use a mandoline or sharp knife for even slices.
- Pat the zucchini dry with paper towels after letting them sit.
- You can also roast the slices briefly to further reduce moisture, if desired.
What’s the Best Way to Layer the Lasagna?
Creating balanced layers is key. Start with meat sauce on the bottom to prevent sticking. Alternate layers of zucchini, ricotta mixture, and meat sauce, being careful not to overfill. This method helps all flavors meld beautifully.
- Finish with a topping of mozzarella and Parmesan for a delicious crust.
- Don’t skip letting it rest after baking! Allowing it to sit helps set the layers.
How to Make Zucchini Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 3 medium zucchinis, thinly sliced lengthwise
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/4 cup tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 1/2 cups ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
- Olive oil for cooking
How Much Time Will You Need?
This zucchini lasagna takes about 20 minutes to prepare and about 45 minutes to bake. It’s a total of around 1 hour and 5 minutes from start to finish, with a lovely aroma filling your kitchen as it cooks!
Step-by-Step Instructions:
1. Prepping the Zucchini:
First, preheat your oven to 375°F (190°C). Take your zucchini and slice them thinly lengthwise using a mandoline or sharp knife. Place the slices on a baking sheet lined with paper towels, sprinkle them with salt, and let them sit for 10 minutes. This helps draw out excess moisture. After 10 minutes, pat them dry with more paper towels.
2. Cooking the Meat Sauce:
In a large skillet, heat about a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it’s translucent, about 3-4 minutes. Next, add the minced garlic and cook for another minute. Then, add the ground beef, cooking until it’s browned while breaking it up with a spoon. If there’s excess fat, drain it off.
3. Making the Tomato Sauce:
Now it’s time to add flavor! Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Let this simmer for about 15 minutes, stirring occasionally. This will thicken the sauce and blend the flavors beautifully.
4. Preparing the Cheese Mixture:
In a small bowl, combine the ricotta cheese with the egg and mix it well. This will give you a creamy layer for the lasagna.
5. Assembling the Lasagna:
Grab a baking dish and spread a thin layer of the meat sauce on the bottom. Lay down a layer of zucchini slices over the meat sauce. Now, spread half of the ricotta mixture over the zucchini, followed by a sprinkle of a third of the mozzarella cheese.
Next, add another layer of meat sauce on top, and repeat the layering process: zucchini, remaining ricotta, more mozzarella, and the rest of the meat sauce. For the top layer, finish off with the last of the zucchini, and sprinkle on the remaining mozzarella and Parmesan cheese.
6. Baking the Lasagna:
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. After that, remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly. The smell will be delightful!
7. Serving the Lasagna:
Let your zucchini lasagna rest for about 10 minutes before slicing into it. This helps the layers set. Garnish each slice with freshly chopped parsley for a pop of color and fresh taste. Enjoy your delicious and lighter zucchini lasagna!
Can I Use Other Meats in This Recipe?
Absolutely! While ground beef gives a rich flavor, you can substitute it with ground turkey, chicken, or even vegetarian options like lentils or mushrooms for a meatless lasagna.
Can I Prepare This Lasagna in Advance?
Yes, you can assemble the lasagna ahead of time! Just cover it tightly with foil and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the cooking time if baking straight from the fridge.
How Do I Store Leftovers?
Store any leftover zucchini lasagna in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven at 350°F (175°C) for about 15-20 minutes or in the microwave until warmed through.
How Can I Make This Gluten-Free?
This recipe is naturally gluten-free since it replaces traditional noodles with zucchini. Just double-check your sauces and cheeses to ensure they are also gluten-free, and you’re all set!