Zucchini Lasagna
A healthier twist on classic lasagna, featuring layers of zucchini, savory ground beef, and creamy cheeses, perfect for busy weeknights.
Ingredients
Vegetables
- 3 medium zucchinis, sliced lengthwise Slice evenly for consistent cooking.
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic, minced
Meat
- 1 lb ground beef Can be replaced with sautéed mushrooms or spinach for a vegetarian option.
Canned Goods
- 1 28 oz can crushed tomatoes
Herbs & Spices
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper For more heat, add red pepper flakes.
Cheeses
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg beaten
- 2 cups shredded mozzarella cheese
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Stir in crushed tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- In a medium bowl, combine ricotta cheese, Parmesan cheese, and egg.
Assembly
- Arrange a layer of zucchini slices in the prepared baking dish.
- Spread half of the meat sauce over the zucchini.
- Dollop half of the ricotta mixture over the meat sauce.
- Sprinkle with 1 cup of mozzarella cheese.
- Repeat layers: zucchini, remaining meat sauce, remaining ricotta mixture, and remaining mozzarella cheese.
Baking
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
Notes
Can store in the fridge for up to 3 days in an airtight container. For freezing, assemble but do not bake, then store in the freezer for up to 3 months.