Zucchini Lasagna
A healthier alternative to traditional lasagna, featuring layers of zucchini, minced beef, and creamy cheeses.
Ingredients
Vegetables
- 4 large zucchinis Choose firm, fresh zucchini for the best texture and flavor.
Meat
- 2 pounds minced beef You can substitute with ground turkey or chicken for a lighter option.
Sauce and Cheese
- 24 ounces tomato-based pasta sauce
- 15 ounces ricotta cheese You can mix fresh basil and oregano into the ricotta for extra flavor.
- 1 cup shredded parmesan reggiano Reserve half for topping.
- 1.5 cups mozzarella cheese Use a mix of fresh herbs for added flavor.
Miscellaneous
- 1 large egg
- Salt and pepper to taste
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Slice zucchinis lengthwise into thin strips; lightly salt and let sit for 15 minutes to draw out moisture.
- In a skillet over medium heat, brown minced beef until fully cooked.
- In a bowl, mix ricotta cheese, egg, salt, pepper, and half the parmesan until smooth.
Assembly
- In a baking dish, layer tomato sauce, zucchini slices, half the beef mixture, and half the ricotta mixture; repeat layers.
- Top with mozzarella and the remaining parmesan.
Baking
- Cover with foil and bake for 40 minutes until bubbly and golden.
- Let sit for 10 minutes before serving; garnish with fresh herbs.
Notes
To store leftovers, let it cool completely before transferring to an airtight container and placing it in the fridge, where it can last for up to four days. For longer storage, freeze it for up to three months—just wrap it tightly in plastic wrap and foil.