Zucchini Lasagna

Zucchini lasagna is a low-carb favourite on a classic lasagna recipe.

With layers of recent zucchini, ricotta cheese and wealthy meat sauce, this meal is one of the best ways to take pleasure in recent backyard zucchini!

Zucchini lasagna is a deliciously guilt-free and nutritious entrée.
It’s versatile, and straightforward to arrange and ideal to make forward.
Zucchini lasagna is nice as a low-carb meal, however even pasta lovers love this hearty crowd favourite.

mozzarella , ground beef , crushed tomatoes , onion , zucchini , seasonings , ricotta , sugar , egg , parmesan and bay leaf with labels to make Zucchini Lasagna

Elements for Zucchini Lasagna

Zucchini: Select agency and recent zucchini; no have to peel store-bought zucchini. If utilizing further massive backyard zucchini, the pores and skin could be a bit powerful, and also you would possibly prefer to peel them and take away any massive seeds.

Meat: I take advantage of floor beef on this recipe, however be happy to make use of any mixture of Italian sausage, floor hen, or turkey.

Sauce: Canned crushed tomatoes style recent and are the bottom of the sauce, whereas diced diced tomatoes add texture. To make it fast, you may make this zucchini lasagna recipe with marinara sauce or your favourite pasta sauce instead of crushed and diced tomatoes (skip the sugar, too).

Seasoning: Italian Seasoning, provides a basic herb taste, whereas a bit small of sugar balances the acidity of the tomatoes.

Cheese Layer: I really like ricotta or cottage cheese on this recipe and have made it many occasions with both possibility. Cottage cheese tends to be extra available and budget-friendly. Egg helps bind the cheese layer.

Variations

Add layers of greens like sauteed mushrooms and onions, spinach, eggplant, tomatoes, or any mixture of roasted veggies.
As an alternative of ricotta, you should use cheaper, small-curd cottage cheese if desired.
Put together lasagna in a roll-up style for excellent parts.
This recipe can be nice utilizing eggplant as an alternative of zukes.

zucchini strips to make Zucchini Lasagna

How you can Make Zucchini Lasagna

Prep Veggies: Use a mandolin or sharp knife to chop the zucchini. Bake as directed within the recipe under.
Sauce: Prep and prepare dinner the pasta sauce.
Cheese Filling: Mix the ricotta, egg, basil, and parmesan cheese in a bowl.
Assemble: Layer the substances and bake (recipe under). Let relaxation earlier than slicing.

Zucchini is especially made up of water, so anticipate a bit extra liquid in your lasagna than in conventional lasagna. Listed below are a couple of ideas:

Prepare dinner the zucchini based on the recipe under earlier than layering.
Prepare dinner the sauce till it’s fairly thick for the reason that zucchini will add further liquid.
Make sure the lasagna rests for 20 to half-hour earlier than serving.
As soon as rested, I typically tilt the pan to empty a bit of little bit of the water, it’s inevitable that there might be a bit of bit.

adding sauce to bottom of dish to make Zucchini Lasagna

Storing Zucchini Lasagna

Preserve leftover zucchini lasagna in an hermetic container within the fridge for as much as 5 days, or freeze in a freezer-safe container for as much as 3 months. Reheat within the oven or microwave.
Thaw frozen zucchini lasagna in a single day within the fridge earlier than reheating. Cowl with foil and bake at 350°F for 30-40 minutes. Add further cheese on the highest and broil for 2-3 minutes for a crispy brown and bubbly crust.

Extra Zucchini Favorites

Zucchini is nice for zucchini noodles however I adore it in so many recipes, each candy and savory, for scrumptious outcomes.

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This zucchini lasagna gives a scrumptious and tacky twist on conventional lasagna!

Prep Time 20 minutes

Prepare dinner Time 1 hour 22 minutes

Complete Time 1 hour 42 minutes

Prepare dinner ModeStop your display from going darkish

Preheat the oven to 400°F.
Utilizing a pointy knife or a mandoline, lower the zucchini into ¼-inch slices lengthwise and place in a single layer on a baking sheet.
Season the zucchini with salt and bake for 12 to fifteen minutes or till softened. Put aside to chill and scale back the oven to 350°F.
In the meantime, add the bottom beef, onion, and garlic to a big skillet and prepare dinner over medium warmth, breaking it up with a spoon, till no pink stays. Drain any fats.
Stir within the crushed tomatoes, diced tomatoes, Italian seasoning, sugar, and bay leaf. Simmer uncovered over medium warmth till thickened, about 10 minutes. Take away the bay leaf.
In the meantime, in a medium bowl, combine collectively ricotta cheese, crushed egg, basil and parmesan cheese.
Pour ½ cup of the meat sauce within the backside of a 9 x 13 inch pan. Layer one-third of the zucchini slices and half of the meat sauce.
Add one other layer of zucchini, all the ricotta combination, yet one more layer of zucchini, and the remaining meat sauce.
Bake uncovered for 45 minutes, high with the mozzarella cheese, and bake for an extra 15 to twenty minutes.
Take away from the oven and relaxation uncovered for no less than 20 minutes earlier than serving.

Prepare dinner the sauce till it’s fairly thick for the reason that zucchini will add further liquid.

Make sure the lasagna rests for 20 to half-hour earlier than serving.

As soon as rested, I typically tilt the pan to empty a bit of little bit of the liquid; it’s inevitable that there might be a bit of bit.

Diet data offered is an estimate and can fluctuate primarily based on cooking strategies and types of substances used.

Course Casserole, Dinner, Entree, Essential Course

Delicacies American, Italian

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