Description
This Zucchini Lasagna is a delicious and lighter take on traditional lasagna, substituting zucchini ribbons for pasta noodles. Layers of roasted zucchini, ricotta cheese, and a savory homemade meat sauce come together to create a comforting Italian casserole that’s both satisfying and packed with flavor.
Ingredients
Scale
Vegetables and Meat
- 2 pounds zucchini (ends trimmed and sliced lengthwise into 1/4 inch slices)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 pounds ground beef
- 1 medium onion (peeled and chopped, about 1 cup)
- 4 cloves garlic (minced)
Sauce
- 28 ounces crushed tomatoes (undrained)
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 2 tablespoons granulated sugar (or to taste)
- 1 1/2 teaspoons dried basil
- 1 tablespoon Italian seasoning
- 1 teaspoon fennel seeds
Cheeses and Eggs
- 15 ounces ricotta cheese
- 1 egg
- 2 teaspoons dried parsley
- 1/2 teaspoon salt
- 1 cup shredded Parmesan cheese
- 4 1/2 cups shredded mozzarella cheese
Garnish
- Minced fresh parsley (for garnish)
Instructions
- Prepare Zucchini: Trim ends and slice zucchini lengthwise into 1/4 inch thick ribbons. Lay the slices on paper towels and sprinkle with salt to draw out moisture. Set aside for 10-15 minutes, then pat dry to prevent soggy layers during cooking.
- Cook Meat Sauce: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened. Add minced garlic and cook for another minute. Add ground beef and cook, breaking up meat, until browned and cooked through. Drain excess fat.
- Add Tomatoes and Seasonings: Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, dried basil, Italian seasoning, and fennel seeds. Reduce heat to low and simmer the sauce for 30-40 minutes, stirring occasionally, to develop flavors and thicken the sauce.
- Prepare Ricotta Mixture: In a bowl, combine ricotta cheese, egg, dried parsley, and 1/2 teaspoon salt. Mix well until smooth and set aside.
- Roast Zucchini: Preheat the oven to 375°F (190°C). Lightly brush a baking sheet with olive oil and arrange zucchini slices in a single layer. Roast for about 10 minutes until tender but not mushy. Remove from oven and set aside.
- Assemble Lasagna: In a greased 9×13 inch (23×33 cm) baking dish, spread a thin layer of meat sauce. Layer roasted zucchini slices in an even layer, followed by dollops of the ricotta mixture, a sprinkle of Parmesan and mozzarella cheese. Repeat layers (meat sauce, zucchini, ricotta, cheeses) until ingredients are used, finishing with a top layer of meat sauce and remaining mozzarella cheese.
- Bake: Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove foil and bake an additional 15 minutes or until cheese is bubbly and golden brown.
- Rest and Garnish: Remove from oven and let the lasagna rest for 10-15 minutes to set. Garnish with minced fresh parsley before serving.
Notes
- Instead of noodles, Zucchini Lasagna uses roasted zucchini ribbons layered with ricotta cheese and plenty of homemade meat sauce in this delicious, lightened-up Italian casserole.
Nutrition
- Serving Size: 1 slice
- Calories: 510 kcal
- Sugar: 11 g
- Sodium: 967 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 128 mg
