Zucchini Lasagna

I can’t tell you how many times I’ve made Zucchini Lasagna during the hot summer months. It’s become a ritual in my home, a delightful way to enjoy the abundant zucchini from the garden. Each bite is a flavorful combination of layers, where the fresh taste of grilled zucchini mingles perfectly with a hearty meat sauce. My family loves to gather around the table, and as I serve this dish, the aroma fills the air, recalling memories of summer evenings spent outdoors. Whether it’s a casual weeknight dinner or a festive gathering, Zucchini Lasagna never fails to impress. I remember the first time I served it to friends; they were skeptical at first, but after one bite, they were hooked! It’s a dish that transforms simple ingredients into something truly special and comforting.

Ingredients You’ll Need for Zucchini Lasagna

The ingredients you’ll need for this Zucchini Lasagna are simple yet effective. Each component plays a crucial role in creating layers of flavor and texture that complement each other beautifully.

• 2 lbs Zucchini – Fresh, cut into 1/4” thick slices or rings adds a delightful crunch and sweetness.
• 1 tbsp Olive Oil – For grilling the zucchini and enhancing flavor.
• 3 1/2 tsp Fine Sea Salt – Divided to season the layers perfectly.
• 1 tsp Freshly Ground Black Pepper – Adds a little kick.
• 1 1/2 lbs Ground Beef – A hearty meat base for the sauce.
• 1 cup Yellow Onion – Chopped, to add sweetness and depth to the sauce.
• 3 Garlic Cloves – Minced for a robust flavor.
• 24 oz Pasta Sauce – Choose homemade or store-bought for convenience.
• 1/4 cup Basil or Parsley – Fresh herbs to brighten the dish.
• 4 cups Shredded Mozzarella Cheese – Divided, for that gooey, cheesy layer.
• 15 oz Reduced-Fat Ricotta Cheese – For creaminess without too much fat.
• 1 cup Shredded Parmesan Cheese – To enhance the savory aspect of the lasagna.
• 1 Large Egg – Helps bind the cheese filling together.

Cooking Method for Zucchini Lasagna

Cooking this Zucchini Lasagna is an enjoyable process that results in a delicious dish. Follow these steps for a perfect lasagna, layer by layer.

1. Prepare the Zucchini – Preheat your outdoor grill, grill pan, or large skillet to medium/high heat. Slice the zucchini into 1/4” thick long slices or rings, discarding the ends. Lightly spray or brush both sides with olive oil and season generously with 2 tsp of salt and 1/2 tsp of pepper. Grill for about 2 minutes on each side until they are crisp-tender and have nice grill marks.
2. Make the Meat Sauce – Preheat your oven to 375°F. In a deep saucepan or Dutch oven, heat 1 tbsp of olive oil over medium/high heat. Add the ground beef, breaking it apart with a spatula until browned (around 5 minutes). Drain off any excess fat, leaving about 2 tbsp in the pan.
3. Add the chopped yellow onion to the pan, sautéing for about 5 minutes until it becomes translucent. Stir in the minced garlic and sauté for another minute. Then, pour in the pasta sauce, reserving half of the basil or parsley.
4. Season the sauce with 1 tsp of fine sea salt and 1/2 tsp of black pepper. Bring the mixture to a low boil, then cover and let it simmer for 10 minutes, stirring occasionally to prevent sticking. Adjust the seasoning to your taste, then remove from heat and set aside.
5. In a mixing bowl, combine 1 cup of mozzarella cheese, ricotta cheese, parmesan cheese, and 1 egg. Add the remaining basil or parsley, along with 1/2 tsp of fine sea salt. Stir everything together until well combined, creating a rich cheese filling.
6. To assemble, spread 1/2 cup of the meat sauce on the bottom of a 9×13 casserole dish. Arrange a layer of grilled zucchini slices over the sauce, then spread 1/3 of the remaining meat sauce on top and sprinkle with 1 cup of mozzarella cheese.
7. On top of the layers, spoon and spread half of the cheese filling you prepared. Repeat the layering process until you have three layers of zucchini slices, using up all the ingredients.
8. To keep the foil from sticking, poke 9 to 12 toothpicks over the surface of your lasagna. Cover the dish with foil and bake in the preheated oven at 375°F for 40 to 45 minutes. This allows all the flavors to meld beautifully.
9. Once done, remove the foil and broil for an additional 3 to 4 minutes to create a golden, bubbly top. The bubbling cheese is a sight to behold!
10. Let your Zucchini Lasagna rest for about 15 minutes before slicing. Garnish with additional basil or parsley, if desired, and serve!

Customization Ideas

Customizing your Zucchini Lasagna is a fun way to make this dish your own! Here are some great ideas:

• Substitute Meat: Use ground turkey or chicken instead of ground beef for a lighter version.
• Add More Vegetables: Incorporate sautéed mushrooms, spinach, or bell peppers to enhance the flavor and nutrition.
• Cheese Variations: Feel free to try different cheeses like gouda or feta for unique flavors.
• Spicy Kick: Add red pepper flakes to the meat sauce if you enjoy a little heat.
• Herb Infusions: Experiment with herbs like oregano or thyme for different flavor profiles.
• Gluten-Free Option: Use gluten-free pasta sauce to make it suitable for gluten-sensitive diners.

What to Serve Alongside Zucchini Lasagna

Pairing the right sides with your Zucchini Lasagna can elevate the meal. Here are some ideas:

• Garlic Bread: A warm loaf of garlic bread is perfect for scooping up leftover sauce.
• Mixed Green Salad: A light salad with a vinaigrette dressing complements the richness of the lasagna.
• Steamed Vegetables: Lightly steamed veggies like broccoli or green beans add a fresh touch.
• Fruit Salad: A refreshing fruit salad can cleanse the palate after a hearty meal.
• Italian Antipasto: A selection of olives, cheese, and cured meats can be served as an appetizer.
• Seasonal Pairings: In summer, serve with a chilled cucumber salad for a light side.
• Wine Pairing: Pair it with a glass of your favorite white wine to elevate the dining experience.

FAQ

Conclusion

This Zucchini Lasagna is a unique twist on a classic dish that offers both comfort and a healthy approach to mealtime. With its layered flavors and textures, it’s sure to become a family favorite. I encourage you to give this recipe a try and experience the deliciousness for yourself. Whether you’re feeding a crowd or just enjoying a cozy dinner at home, this dish will surely satisfy your cravings.

Zucchini Lasagna

The ultimate comfort food, Zucchini Lasagna combines fresh grilled zucchini with rich meat sauce and creamy cheeses. This easy weeknight dinner is not only delicious but also a low-carb alternative to traditional lasagna. Try it tonight for a satisfying meal that your whole family will love!

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs Zucchini cut into 1/4” thick slices or rings
• 1 tbsp Olive Oil or cooking spray, plus more for meat sauce
• 3 1/2 tsp Fine Sea Salt divided
• 1 tsp Freshly Ground Black Pepper
• 1 1/2 lbs Ground Beef 15-20% fat content
• 1 cup Yellow Onion chopped
• 3 Garlic Cloves minced
• 24 oz Pasta Sauce homemade or store-bought
• 1/4 cup Basil or Parsley divided
• 4 cups Shredded Mozzarella Cheese divided
• 15 oz Reduced-Fat Ricotta Cheese
• 1 cup Shredded Parmesan Cheese
• 1 Large Egg

Equipment

• Large Pot
• Saucepan
• Oven
• Baking Sheet
• Skillet
• Frying Pan
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Mixing Bowl

Method

 

1. Prepare the Zucchini – Preheat your outdoor grill, grill pan, or large skillet to medium/high heat. Slice the zucchini into 1/4” thick long slices or rings, discarding the ends. Lightly spray or brush both sides with olive oil and season generously with 2 tsp of salt and 1/2 tsp of pepper. Grill for about 2 minutes on each side until they are crisp-tender and have nice grill marks.
2. Make the Meat Sauce – Preheat your oven to 375°F. In a deep saucepan or Dutch oven, heat 1 tbsp of olive oil over medium/high heat. Add the ground beef, breaking it apart with a spatula until browned (around 5 minutes). Drain off any excess fat, leaving about 2 tbsp in the pan.
3. Add the chopped yellow onion to the pan, sautéing for about 5 minutes until it becomes translucent. Stir in the minced garlic and sauté for another minute. Then, pour in the pasta sauce, reserving half of the basil or parsley.
4. Season the sauce with 1 tsp of fine sea salt and 1/2 tsp of black pepper. Bring the mixture to a low boil, then cover and let it simmer for 10 minutes, stirring occasionally to prevent sticking. Adjust the seasoning to your taste, then remove from heat and set aside.
5. In a mixing bowl, combine 1 cup of mozzarella cheese, ricotta cheese, parmesan cheese, and 1 egg. Add the remaining basil or parsley, along with 1/2 tsp of fine sea salt. Stir everything together until well combined, creating a rich cheese filling.
6. To assemble, spread 1/2 cup of the meat sauce on the bottom of a 9x13 casserole dish. Arrange a layer of grilled zucchini slices over the sauce, then spread 1/3 of the remaining meat sauce on top and sprinkle with 1 cup of mozzarella cheese.
7. On top of the layers, spoon and spread half of the cheese filling you prepared. Repeat the layering process until you have three layers of zucchini slices, using up all the ingredients.
8. To keep the foil from sticking, poke 9 to 12 toothpicks over the surface of your lasagna. Cover the dish with foil and bake in the preheated oven at 375°F for 40 to 45 minutes. This allows all the flavors to meld beautifully.
9. Once done, remove the foil and broil for an additional 3 to 4 minutes to create a golden, bubbly top. The bubbling cheese is a sight to behold!
10. Let your Zucchini Lasagna rest for about 15 minutes before slicing. Garnish with additional basil or parsley, if desired, and serve!

Notes

• Grilling Zucchini: Slicing the zucchini evenly ensures they cook uniformly. A mandolin slicer works wonders for this!
• Meat Sauce Consistency: If your sauce seems too thick, feel free to add a splash of water or broth to achieve your desired consistency.
• Layering Technique: Make sure to spread the fillings evenly between layers to prevent any dryness in the final dish.
• Resting Time: Allowing the lasagna to rest after baking helps the layers set, making it easier to slice and serve.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.