Ready in: 1 hour · Serves: 8 · Technique: Baking · Storage: Up to 4 days in the refrigerator.
Quick Answer
This Zucchini Lasagna layers roasted zucchini with a savory meat sauce and creamy cheese for a hearty, gluten-free twist on a classic.
As the leaves in New York City begin to drift down from their vibrant hues of orange and red, I can't help but think about cozy dinners with loved ones. With Thanksgiving and Christmas approaching, I'm always on the lookout for recipes that are not only hearty but also offer a refreshing twist on traditional favorites. One dish that has captured my heart recently is Zucchini Lasagna. This gluten-free, veggie-packed alternative to classic lasagna satisfies the craving for comfort food while celebrating the bounty of the season.
A Cozy Holiday Treat
Why You'll Love This Recipe
- This Zucchini Lasagna offers a gluten-free alternative that is hearty and satisfying.
- It's packed with veggies, adding a nutritious twist to a classic comfort food.
- The recipe is easy to follow, making it perfect for cozy dinners with family or friends.
- Great for leftovers, this dish reheats wonderfully and can be made ahead of time.
- It allows you to sneak in more veggies without compromising on flavor!
Ingredients
Here's what you'll need to create this delightful dish:
Zucchini and Meat
- 4 medium-sized zucchini (about 2 pounds), sliced lengthwise into thin strips
- 1 pound ground beef or Italian sausage (or a plant-based option for a vegetarian twist)
- 1 small onion, diced
- 2 cloves garlic, minced
Tomato Sauce
- 28 ounces crushed tomatoes (I love using San Marzano for their rich flavor)
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil for garnish (optional)
How to Make Zucchini Lasagna (Step-by-Step)
Creating this Zucchini Lasagna is a straightforward process that brings out the best flavors of the ingredients.
Step 1: Prepare the Zucchini
Start by preheating your oven to 375°F (190°C). Using a mandoline or a sharp knife, slice the zucchini into thin strips, about ⅛ inch thick. Sprinkle the slices with salt and let them sit on a clean kitchen towel for 15-20 minutes to draw out excess moisture. This simple step ensures your lasagna doesn't turn out watery-a common pitfall.
Step 2: Cook the Meat
In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Incorporate the minced garlic and cook until fragrant, about 1 minute. Then, add the ground beef or sausage and cook until browned and cooked through. Drain excess fat, if needed.
Step 3: Add Tomatoes and Seasoning
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let the sauce simmer for 10-15 minutes until it's thickened. You'll know it's ready when the aroma fills your kitchen, making it hard to resist a taste!
Step 4: Prepare the Cheese Mixture
While the sauce simmers, in a bowl, mix the ricotta cheese with the egg until smooth. This adds creaminess and binds the lasagna layers beautifully.
Step 5: Assemble the Lasagna
In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Layer with zucchini slices, then dollop some of the ricotta mixture on top. Sprinkle with mozzarella and Parmesan. Repeat the layering process, finishing with zucchini and a generous sprinkle of mozzarella and Parmesan on top.
Step 6: Bake
Cover the dish with aluminum foil (to prevent over-browning), and bake for 30 minutes. Carefully remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. When you pull it out of the oven, let it rest for about 10 minutes. This will allow the layers to set a bit, making it easier to slice.
Common Mistakes to Avoid
- Skipping the salting step: Don't skip salting your zucchini! It's essential for removing excess moisture.
- Overloading with cheese: While it's tempting to pile on the cheese, too much can make the dish greasy. Stick to the suggested amounts for the best result.
- Not letting it rest: Resist the urge to dig in right away! Letting the lasagna rest allows it to firm up, making serving much easier.
Tips and Tricks for Success
- For added flavor, toss in some fresh spinach or mushrooms in with the meat sauce.
- Make it ahead of time! This lasagna can be assembled a day in advance and baked just before serving.
- If you have leftovers (though I doubt you will), they last beautifully in the fridge for 3-4 days and reheat wonderfully.
Variations
- Use ground turkey or chicken for a leaner protein option.
- Replace ricotta with cottage cheese for a different texture.
- Switch out zucchini for eggplant or yellow squash if desired.
- Incorporate additional vegetables like bell peppers or carrots for more flavor.
How to Serve
- Garnish with fresh basil for an aromatic finish.
- Serve with a side salad to complement the richness of the lasagna.
- Pair with garlic bread for a complete meal.
Make Ahead and Storage
- Make Ahead: Assemble the lasagna a day in advance and refrigerate until ready to bake.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through.
- Freezing: Freeze portions for up to 3 months, tightly wrapped in plastic wrap and then foil. Thaw overnight in the fridge before reheating.
Recipe Notes / What I Learned
Testing this Zucchini Lasagna taught me the importance of texture in a dish. The perfectly tender zucchini provides a satisfying bite that complements the richness of the meat and cheese layers. Plus, I discovered that this recipe is a wonderful way to sneak in extra veggies without compromising on flavor-a must as we gear up for the holiday season!
Yield and Serving Size
Yield: 8 servings · Serving Size: 1 piece
Nutrition Snapshot
Estimated Nutrition Per Serving: ~300 calories · 20g protein · 15g carbs · 18g fat
Recipe by:
Hearty Zucchini Lasagna for Cozy Dinners
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Slice the zucchini into thin strips and sprinkle with salt. Let sit on a clean kitchen towel for 15-20 minutes.
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 4-5 minutes. Add minced garlic and cook until fragrant, about 1 minute. Then add the ground beef or sausage and cook until browned.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let the sauce simmer for 10-15 minutes until thickened.
- Mix ricotta cheese with egg until smooth to prepare the cheese mixture.
- In a 9x13 inch baking dish, spread a layer of meat sauce, followed by zucchini slices, ricotta mixture, mozzarella, and Parmesan. Repeat layers, finishing with zucchini and cheese on top.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until cheese is bubbly and golden. Let it rest for 10 minutes before slicing.
Notes
FAQs
Can I make Zucchini Lasagna ahead of time?
Yes, you can assemble the Zucchini Lasagna a day in advance. Just cover it tightly and refrigerate. Bake just before serving for the best results.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months-just be sure to wrap them tightly in plastic wrap and then foil.
Is this recipe suitable for vegetarians?
Absolutely! You can use plant-based ground meat or simply omit the meat entirely to enjoy a delicious vegetarian version of Zucchini Lasagna.
