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Recipe by:

Sara Crocker

Hearty Zucchini Lasagna for Cozy Dinners

This Zucchini Lasagna layers roasted zucchini with a savory meat sauce and creamy cheese for a hearty, gluten-free twist on a classic.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Group: Zucchini and Meat
  • 4 medium-sized zucchini, sliced lengthwise
  • 1 lb. ground beef or Italian sausage or a plant-based option for a vegetarian twist
  • 1 small onion, diced
  • 2 cloves garlic, minced
Group: Tomato Sauce
  • 28 oz. crushed tomatoes (San Marzano recommended)
  • 1 Tbsp. tomato paste
  • 2 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. salt
  • ½ tsp. black pepper
Group: Cheese Mixture
  • 15 oz. ricotta cheese
  • 1 large egg
  • 1½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh basil for garnish (optional)

Equipment

  • Oven
  • Large skillet
  • 9x13-inch baking dish
  • Aluminum foil

Method
 

  1. 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.
  2. 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.
  3. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let the sauce simmer for 10-15 minutes until thickened.
  4. Mix ricotta cheese with egg until smooth to prepare the cheese mixture.
  5. 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.
  6. 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

Excess moisture from the zucchini is crucial to prevent a watery lasagna. Letting it rest before serving helps the layers set.