Description

Irresistibly cheesy and saucy zucchini lasagna with layers of grilled zucchini, rich meat sauce, and creamy cheese sauce.

Ingredients

Scale

2 lbs zucchini (4-5 medium/large, sliced into 1/4” thick pieces or rings*)
1 tbsp olive oil or cooking spray (plus additional for meat sauce)
3 1/2 tsp fine sea salt (divided)
1 tsp freshly ground black pepper
1 1/2 lbs ground beef (15-20% fat content)
1 cup yellow onion (chopped)
3 garlic cloves (minced)
24 oz pasta sauce (homemade or store-bought)
1/4 cup chopped basil or parsley (divided)
4 cups shredded mozzarella cheese (divided)
15 oz reduced-fat ricotta cheese
1 cup shredded parmesan cheese
1 large egg

Instructions

Begin by preheating your outdoor grill, grill pan, or large skillet to medium/high heat. Cut the zucchini into long slices or rings, about 1/4” thick, and discard the ends. Lightly coat both sides with olive oil and season generously with approximately 2 tsp of salt and 1/2 tsp of pepper. Grill for 2 minutes on each side until they are crisp-tender.
Next, preheat your oven to 375°F. In a deep saucepan or Dutch oven over medium/high heat, add 1 tbsp of olive oil along with the ground beef. Cook while breaking it apart with a spatula until it is browned, which should take about 5 minutes. Drain off all but 2 tbsp of the fat.
Incorporate the diced onions and sauté for 5 minutes, then add the minced garlic and cook for an additional minute. Pour in the pasta sauce and half of the chopped basil or parsley. Season with 1 tsp of fine sea salt and 1/2 tsp of pepper. Allow it to reach a low boil, then cover and let it simmer for 10 minutes, stirring occasionally. Adjust seasoning to taste, then remove from heat and set aside.
In a mixing bowl, combine 1 cup of mozzarella, ricotta cheese, parmesan, 1 egg, the remaining basil or parsley, and 1/2 tsp of fine sea salt. Mix thoroughly.
Spread 1/2 cup of the meat sauce in the bottom of a 9×13 casserole dish. Layer with zucchini, then add 1/3 of the meat sauce, followed by 1 cup of mozzarella. Top with half of the cheese mixture. Repeat this layering process until you have three layers of zucchini.
To prevent the foil from sticking to the cheese, poke 9-12 toothpicks into the surface of the lasagna. Cover with foil and bake in the preheated oven at 375°F for 40-45 minutes. Afterward, remove the foil and broil for 3-4 minutes to achieve a golden cheesy top. Allow it to rest for 15 minutes before slicing, and garnish with basil or parsley if desired before serving.

Notes

TECHNIQUE TIP: Use a mandolin slicer set to 1/4 inch for even zucchini slices. Wear safety gloves for protection.

STORAGE: Store leftover zucchini lasagna in an airtight container in the refrigerator for up to 3 days.

SUBSTITUTION: For a vegetarian option, substitute ground beef with mushrooms or lentils for a hearty texture.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 360 kcal
Sugar: 5 g
Sodium: 1402 mg
Fat: 24 g
Saturated Fat: 11 g
Unsaturated Fat: 10 g
Trans Fat: 1 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 27 g
Cholesterol: 96 mg