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A delicious slice of Lasagnes With Zuchinni, showcasing layers of zucchini, meat, cheese, and sauce on a white plate.

Lasagna with Zucchini

A lighter take on classic lasagna, using zucchini slices instead of pasta.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini
  • 3 medium zucchini sliced lengthwise
For the Meat Sauce
  • 1 pound ground beef or turkey
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 can crushed tomatoes 28 ounce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Cheese Filling
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 cup shredded mozzarella cheese

Equipment

  • Baking dish
  • Mandoline slicer
  • Large skillet

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with paper towels and arrange the zucchini slices on top. Cover with more paper towels and let sit for 15 minutes to draw out moisture.
  2. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess fat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
  4. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and parsley. Mix well.
  5. Spread a thin layer of the meat sauce in the bottom of a 9x13 inch baking dish.
  6. Arrange a layer of zucchini slices over the sauce, overlapping them slightly. Spread half of the ricotta mixture over the zucchini. Top with about one-third of the remaining meat sauce. Sprinkle with one-third of the mozzarella cheese.
  7. Repeat the layers: zucchini, remaining ricotta mixture, half of the remaining meat sauce, and another third of the mozzarella cheese.
  8. Top with a final layer of zucchini slices, the rest of the meat sauce, and the remaining mozzarella cheese.
  9. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
  10. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

You can add other vegetables like spinach or mushrooms to the meat sauce for extra flavor and nutrients.