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Zucchini Lasagna Recipe

Zucchini Lasagna Recipe

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 3 large zucchini (about 2 lb)
  • Salt for draining
  • 1 lb ground beef
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (24 oz) jar marinara sauce
  • 15 oz whole milk ricotta
  • 1 large egg
  • 1/2 cup grated Parmesan
  • 1/4 cup chopped fresh basil, plus more for top
  • 1/2 tsp black pepper
  • 2 cups shredded mozzarella (about 8 oz)

Method
 

  1. Slice the zucchini lengthwise into 1/4-inch planks, salt both sides, and let them drain on paper towels for 15 minutes. Blot dry thoroughly.
  2. In a bowl, stir together the ricotta, egg, Parmesan, basil, and black pepper until smooth.
  3. Preheat oven to 375°F (190°C). Brown the beef and onion in a skillet, add garlic, then stir in the marinara sauce. Simmer 5 minutes.
  4. Layer the lasagna in a 9-by-13 dish: a little sauce, a layer of zucchini, half the ricotta, half the mozzarella, half the meat sauce. Repeat. Top with a final zucchini layer, the remaining sauce, and reserve 1 cup mozzarella.
  5. Cover with foil and bake 45 minutes. Uncover, add the reserved mozzarella, and bake 15 minutes more until golden and bubbly.
  6. Let the lasagna rest for 15 minutes before slicing with a serrated knife. Serve warm with extra basil.

Notes

This recipe works best when the zucchini is sliced evenly and the moisture is patted away. A mandoline makes quick work of the planks, but a sharp knife does the job too. Resting after baking is the difference between a solid slice and a soupy one, so do not skip it.