Zucchini Lasagna

By Ellie

12 Person

55 Minutes

436 Calories

Zucchini Lasagna has a thick meat sauce made with ground beef and Italian sausage, ricotta and mozzarella cheeses, and thinly sliced zucchini in place of noodles.

Ingredients

1/4 cup grated Parmesan cheese
2 cups shredded mozzarella, divided
1 egg
1 (15-ounce) container ricotta cheese
Olive oil
salt
4 zucchini, sliced lengthwise into 1/8-inch thick pieces
1/4 tsp. red pepper flakes
1/2 tsp. salt
1 1/2 tsp. Italian seasoning
3 (6-ounce) cans tomato paste
1 (14.5-ounce) can diced tomatoes
3 cloves garlic, minced
1 small onion, chopped
1 pound Italian sausage
2 pounds lean ground beef

Method

01

In a large pan, brown ground beef and Italian sausage, crumbling it with a wooden spoon. Once most of pink is gone, add onion. Continue to cook for 2 to 3 minutes to soften the onion some. Add garlic and cook 1 more minute. Drain off any excess liquid/fat.
02

Add diced tomatoes and tomato paste. Stir well to combine.
03

Mix in Italian seasoning, salt, and red pepper flakes.
04

Sprinkle zucchini lightly with salt and let sit for 10 minutes. This will draw some of the moisture out of the zucchini and help prevent the lasagna from being runny and liquidy. Blot zucchini with paper towels.
05

Heat a grill pan or large skillet over medium-high heat and coat it with olive oil. Cook zucchini for just a minute or 2 per side to soften. No need to completely soften the zucchini, you just want to get the cooking process started.
06

Preheat oven to 350℉ and coat a 9X13-inch pan with cooking spray.
07

In a bowl, mix together ricotta cheese, egg, 1/2 cup mozzarella, and Parmesan cheese.
08

Place 1/3 of zucchini slices on bottom of casserole dish as you would lasagna noodles.
09

Top zucchini with 1/3 of meat mixture and 1/2 of cheese mixture.
10

Do another layer of zucchini, sauce, and cheese.
11

Place the third and final layer of zucchini and top with remaining sauce. Cover with the remaining 1 1/2 cups shredded mozzarella cheese.
12

Place baking pan on a baking sheet and place in oven for 30 minutes. Let cool for 15 minutes before slicing.

Related Tags

Zucchini Lasagna

4.4

( By Ellie )

Zucchini Lasagna has a thick meat sauce made with ground beef and Italian sausage, ricotta and mozzarella cheeses, and thinly sliced zucchini in place of noodles.

01 Information

Grade easy
Serving 12 servings
Calorie 436 Kcal
Prep Time 25 Mins
Cook Time 30 Mins
Total Time 55 Mins

02 Ingredients

1/4 cup grated Parmesan cheese

2 cups shredded mozzarella, divided

1 egg

1 (15-ounce) container ricotta cheese

Olive oil

salt

4 zucchini, sliced lengthwise into 1/8-inch thick pieces

1/4 tsp. red pepper flakes

1/2 tsp. salt

1 1/2 tsp. Italian seasoning

3 (6-ounce) cans tomato paste

1 (14.5-ounce) can diced tomatoes

3 cloves garlic, minced

1 small onion, chopped

1 pound Italian sausage

2 pounds lean ground beef

03 Method

Step 1

In a large pan, brown ground beef and Italian sausage, crumbling it with a wooden spoon. Once most of pink is gone, add onion. Continue to cook for 2 to 3 minutes to soften the onion some. Add garlic and cook 1 more minute. Drain off any excess liquid/fat.

Step 2

Add diced tomatoes and tomato paste. Stir well to combine.

Step 3

Mix in Italian seasoning, salt, and red pepper flakes.

Step 4

Sprinkle zucchini lightly with salt and let sit for 10 minutes. This will draw some of the moisture out of the zucchini and help prevent the lasagna from being runny and liquidy. Blot zucchini with paper towels.

Step 5

Heat a grill pan or large skillet over medium-high heat and coat it with olive oil. Cook zucchini for just a minute or 2 per side to soften. No need to completely soften the zucchini, you just want to get the cooking process started.

Step 6

Preheat oven to 350℉ and coat a 9X13-inch pan with cooking spray.

Step 7

In a bowl, mix together ricotta cheese, egg, 1/2 cup mozzarella, and Parmesan cheese.

Step 8

Place 1/3 of zucchini slices on bottom of casserole dish as you would lasagna noodles.

Step 9

Top zucchini with 1/3 of meat mixture and 1/2 of cheese mixture.

Step 10

Do another layer of zucchini, sauce, and cheese.

Step 11

Place the third and final layer of zucchini and top with remaining sauce. Cover with the remaining 1 1/2 cups shredded mozzarella cheese.