Zucchini lasagna is a modern twist on traditional comfort cuisine. It's packed with vegetables yet retains the rich taste and delectable texture of classic lasagna. Sprinkle with grated parmesan cheese and basil leaves for a great weeknight supper for the whole family.
I prefer a mandolin over a peeler because it allows me to regulate the thickness of my zucchini and is faster and easier to use.
ZUCCHINI LASAGNA INGREDIENTS
Zucchini, ground beef, pasta sauce, ricotta, parmesan, mozzarella, eggs, basil, and parsley are the fundamental components of zucchini lasagna. Yet, there are a few little elements to keep in mind when it comes to texture and consistency. Consider the following:
- Little vs. huge zucchini: You may use any size. Simply make sure you have around 2 pounds of zucchini, which is roughly 5 tiny or 3 large zucchini.
- Ricotta using part-skim vs. full milk: Ricotta made from whole milk offers a richer, creamier texture, while half-skim will save you calories and fat. Both function well; the choice is yours.
- Mozzarella vs. Parmesan: I recommend using both! With this recipe, I combine the ricotta and parmesan and grate the mozzarella over top.
HOW TO MAKE ZUCCHINI LASAGNA LESS WATERY
- Chop your zucchini into thinner pieces; narrower slices equal fewer zucchini and, thus, less water.
- Let your zucchini rest for 15 minutes after salting it; the salt takes the water out of the zucchini. Just dab it dry with a paper towel.
- Grill the zucchini for 1-2 minutes on each side to minimize moisture.
HOW TO CUT ZUCCHINI FOR LASAGNA
A mandoline, peeler, or vegetable sheet cutter can be used. Yet, because not everyone has a vegetable sheet cutter, I'm going to show you how to cut your zucchini with a mandolin or a peeler today.
HOW TO MAKE ZUCCHINI LASAGNA
Making zucchini lasagna is simpler than you think. It's all about the layers.
Cut your zucchini into slices lengthwise. Use one of the suggestions above to make your lasagna less wet.
In a large saucepan over medium-high heat, make your bolognese sauce. Cook until the ground beef is browned, breaking it up into tiny pieces. Next, add the spaghetti sauce and mix well.
Stir together the ricotta cheese, parmesan, egg, and salt and pepper to make the ricotta mixture.
Cover the bottom of the casserole dish with ½ cup spaghetti sauce. Put the zucchini pieces on top of the spaghetti sauce, then add half of the bolognese sauce and equally sprinkle half of the ricotta mixture on top. Sprinkle with ½ cup shredded mozzarella and some chopped parsley and basil.
Repeat these layers one final time! Feel free to flatten your zucchini in the second layer by pressing it down. Finish with a sprinkling of fresh herbs and ½ cup shredded mozzarella.
Place the lasagna in the oven and bake for 40 minutes. Then broil for 5 minutes to achieve a lovely golden brown top.
Serve garnished with entire basil leaves!
WHAT OTHER VEGGIES CAN YOU USE IN LASAGNA?
The beauty of lasagna is that you can stuff it with any thin veggies you like. Layers of vegetables like mushrooms, spinach, onions, or eggplant can be simply added. Instead, you may slice pumpkin or sweet potato with the zucchini. The options are limitless.
HOW TO STORE ZUCCHINI LASAGNA
Place the lasagna in a storage container when it has somewhat cooled. It may be kept in the fridge for 3-5 days or frozen for several months. It's definitely tasty meal prep!
ZUCCHINI LASAGNA RECIPE (NOT WATERY)
- 4 large zucchini
- 2 pounds ground beef
- 24 ounces pasta sauce
- 15 ounce ricotta cheese
- 1 cup shredded parmesan regianno
- 1 ½ cups mozzarella
- 1 egg
- salt and pepper
- small handful fresh parsley and basil , chopped
- Slice zucchini. Preheat the oven to 400°F (200°C). Slice the zucchini lengthwise into thin slices, as thin or thick as you'd like. Set aside.
- Make bolognese. Add the ground beef to a large pan over medium-high heat. Finely break down the ground beef with a spatula and pan-fry until browned and no longer pink. Then, pour the pasta sauce on top (remember to reserve ½ cup) and stir together, then remove from heat.
- Make ricotta mix. In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt and pepper.
- Add the first layers. Spread ½ cup of pasta sauce onto the bottom of your 9×13-inch casserole dish. Then add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.
- Add the secondary layers. Top the zucchini with ½ of the bolognese sauce, and evenly spread ½ the ricotta mix on top of that. Then, add ½ cup of grated mozzarella with a sprinkle of chopped parsley and basil.
- Repeat these layers one more time.
- Finish the topping. Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped parsley and basil, and ½ cup of mozzarella cheese.
- Bake. Place the lasagna in the oven and cook for 40 to 45 minutes. Broil for a couple of minutes to get a nice golden top. Garnish with whole basil leaves and serve.
- I used store-bought pasta sauce (I love Rao’s) but if you’d like to make your bolognese from scratch, you can follow my bolognese recipe.
- This is the mandoline I love…and don’t forget to use cut resistant gloves as well. Your fingers will thank you!
- The casserole dish is 9×13 for those looking for exact measurements.