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Zucchini Lasagna

Zucchini Lasagna

A delicious and healthy alternative to traditional lasagna, made with layers of zucchini instead of pasta, rich ricotta, tangy marinara, and gooey mozzarella.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: Italian
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 3-4 Large Zucchini, sliced into 1/4-inch planks
  • 1 lb Ground Beef, lean (90/10) works best
  • 1/2 lb Italian Sausage, remove casings; mild or hot
  • 24 oz Marinara Sauce, your favorite jarred or homemade brand
  • 15 oz Ricotta Cheese, whole milk ricotta for creaminess
  • 1 Large Egg, acts as a binder for the cheese
  • 3 Cups Mozzarella Cheese, shredded; divided
  • 1/2 Cup Parmesan Cheese, freshly grated
  • 2 tbsp Fresh Parsley, chopped fine
  • 3 Cloves Garlic, minced
  • Salt and Pepper, to taste

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchini into thin, long planks about 1/4-inch thick and lay them on a baking sheet lined with paper towels. Sprinkle lightly with salt and let sit for 15 minutes to draw out excess moisture.
  3. In a large skillet over medium heat, brown the ground beef and Italian sausage. Drain excess fat, add minced garlic, and cook for one minute until fragrant. Pour in marinara sauce and let simmer for about 10 minutes.
  4. In a separate bowl, combine ricotta cheese, egg, half of the Parmesan, and fresh parsley. Mix until smooth.
  5. Pat the zucchini slices dry with paper towels. Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of zucchini slices over the sauce, followed by a layer of the ricotta mixture and a sprinkle of mozzarella cheese. Repeat layers until all ingredients are used, finishing with mozzarella and remaining Parmesan on top.
  6. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 15 to 20 minutes until cheese is bubbly and golden brown.
  7. Let the Zucchini Lasagna rest for at least 15 minutes before slicing.

Notes

To prevent a watery Zucchini Lasagna, salt the zucchini slices and let them sit for 15 minutes. Grilling or roasting the zucchini slices for 5 minutes before assembly can also help.