If you’re looking for a delicious meal that the whole family will love, then you’ve come to the right place! The Best Zucchini Lasagna Recipe (NOT Watery!) – Alrightwithme is a fantastic addition to your weeknight dinner rotation. This recipe is simple to prepare, packed with flavor, and can easily be customized to suit your taste. Plus, it’s perfect for busy days when you want something nourishing without spending hours in the kitchen.
Recipe Information
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 410
Protein: 28 grams
Carbohydrates: 15 grams
Fat: 27 grams
Fiber: 2 grams
Sugar: 5 grams
Sodium: 520 mg
Why Make The Best Zucchini Lasagna Recipe (NOT Watery!) – Alrightwithme
This zucchini lasagna is a healthier take on the classic dish, offering a great way to sneak in more veggies without compromising on taste. Zucchini serves as a fantastic substitute for traditional lasagna noodles, making this recipe gluten-free and low-carb. Moreover, it’s versatile; you can easily adjust the ingredients based on what you have in your kitchen or to suit different dietary preferences.
How to Make The Best Zucchini Lasagna Recipe (NOT Watery!) – Alrightwithme Step by Step
Ingredients
- 4 large zucchinis
- 2 pounds minced beef
- 24 ounces tomato-based pasta sauce
- 15 ounces ricotta cheese
- 1 cup parmesan reggiano, shredded
- 1 1/2 cups mozzarella cheese
- 1 egg
- Salt and pepper, to taste
- Small handful of fresh parsley and basil, chopped
Directions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips. Sprinkle salt on both sides and let them sit for about 15 minutes to draw out excess moisture.
- In a large skillet, brown the minced beef over medium heat. Once cooked, drain any excess fat, and stir in the tomato-based pasta sauce. Simmer for about 5 minutes.
- In a separate bowl, combine the ricotta cheese, shredded parmesan, egg, chopped parsley, and basil. Season with salt and pepper.
- In a baking dish, spread a thin layer of the beef sauce at the bottom. Layer zucchini strips on top, then spread half of the ricotta mixture. Repeat the layers until all ingredients are used up, ending with mozzarella on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Allow the lasagna to cool for a few minutes before slicing.
How to Serve The Best Zucchini Lasagna Recipe (NOT Watery!) – Alrightwithme
Pair this vibrant zucchini lasagna with a fresh green salad dressed with vinaigrette to cut through the richness of the dish. Garlic bread also makes an excellent companion, perfect for dipping into the hearty sauce. If you want something extra, serve with marinara sauce on the side for dipping or drizzling.
How to Store The Best Zucchini Lasagna Recipe (NOT Watery!) – Alrightwithme
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through. You can also freeze portions of the lasagna for up to 3 months; just ensure it is well-covered to prevent freezer burn. Defrost overnight in the fridge before reheating.
Expert Tips for Cooking The Best Zucchini Lasagna Recipe (NOT Watery!) – Alrightwithme
- Make sure to salt the zucchini and let it sit; this helps prevent the lasagna from becoming watery.
- Feel free to experiment with different cheeses or add a layer of spinach for extra nutrients.
- Let the lasagna rest before serving to help it hold its shape and make for cleaner slices.
Delicious Variations of The Best Zucchini Lasagna Recipe (NOT Watery!) – Alrightwithme
For those who prefer a little heat, try adding crushed red pepper flakes to the meat sauce for a spicy kick. You can also create a herbed version by mixing in dried oregano and thyme with your cheese. If you’re after a lighter meal, consider a vegetarian version by substituting the beef with a mixture of sautéed mushrooms and spinach.
Frequently Asked Questions about The Best Zucchini Lasagna Recipe (NOT Watery!) – Alrightwithme
Can I use a different type of meat instead of beef? Yes, ground turkey or chicken works well too!
Is it possible to make this recipe vegetarian? Absolutely! Just omit the meat and load up on veggies instead.
How do I prevent my zucchini lasagna from becoming too watery? Salting and draining the zucchini is key to avoiding excess moisture.
Conclusion
Don’t miss out on trying The Best Zucchini Lasagna Recipe (NOT Watery!) – Alrightwithme! It’s packed with flavor, easy to make, and allows for plenty of customization. Your family will love this comforting dish, and you’ll feel great serving it!
Zucchini Lasagna
Ingredients
Main Ingredients
- 4 large zucchinis Sliced lengthwise into thin strips.
- 2 pounds minced beef Can be substituted with ground turkey or chicken.
- 24 ounces tomato-based pasta sauce
- 15 ounces ricotta cheese
- 1 cup parmesan reggiano, shredded
- 1.5 cups mozzarella cheese Shredded for topping.
- 1 egg To bind the cheese mixture.
- Salt and pepper, to taste
- 1 handful fresh parsley and basil, chopped For flavor enhancement.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips. Sprinkle salt on both sides and let them sit for about 15 minutes to draw out excess moisture.
Cooking
- In a large skillet, brown the minced beef over medium heat. Once cooked, drain any excess fat, and stir in the tomato-based pasta sauce. Simmer for about 5 minutes.
- In a separate bowl, combine the ricotta cheese, shredded parmesan, egg, chopped parsley, and basil. Season with salt and pepper.
- In a baking dish, spread a thin layer of the beef sauce at the bottom. Layer zucchini strips on top, then spread half of the ricotta mixture. Repeat the layers until all ingredients are used up, ending with mozzarella on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Allow the lasagna to cool for a few minutes before slicing.
