Easy Zucchini Lasagna
Layers of zucchini, savory beef, and gooey cheese come together in a lighter twist on a beloved classic. Each bite delivers comfort and satisfaction, minus the noodles!
Variations & Substitutions
Try swapping ground beef for ground turkey or chicken for a lighter take. If you’re feeling bold, add a layer of thinly sliced pepperoni or Italian sausage for extra flavor.
For a spicy kick, toss in some red pepper flakes with the sauce. You can also use a blend of provolone and mozzarella for a cheesier finish.
Tips & Tricks for Perfect Results
Pat those zucchini slices dry—seriously, don’t skip this! It keeps your lasagna from getting watery. If you have time, grill or roast the zucchini slices for even more flavor and less moisture.
Let the lasagna rest before slicing to help it hold together. And always taste your meat sauce before layering; a little extra seasoning goes a long way.
Storage & Reheating
Leftovers? Lucky you! Store slices in an airtight container in the fridge for up to 4 days. For longer storage, wrap portions tightly and freeze for up to 2 months.
To reheat, microwave individual pieces or bake covered at 350°F until warmed through. If frozen, thaw overnight in the fridge before reheating for best results.
Easy Zucchini Lasagna
Ingredients
- 3 medium zucchinis sliced lengthwise into 1/4-inch strips
- 1 pound ground beef
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Prep the Zucchini: Preheat your oven to 375°F (190°C). Lay zucchini slices on a towel and sprinkle with salt. Let them sit for 10 minutes to draw out moisture, then pat dry.
- Cook the Beef: In a skillet over medium heat, add olive oil and garlic. Sauté for 1 minute, then add ground beef. Cook until browned, breaking it up as you go. Drain excess fat. Stir in marinara sauce and Italian seasoning. Simmer for 5 minutes.
- Mix the Ricotta: In a bowl, combine ricotta cheese, egg, and a pinch of salt and pepper.
- Assemble the Lasagna: Spread a thin layer of meat sauce in a 9×13-inch baking dish. Layer zucchini slices over the sauce. Dollop and spread half the ricotta mixture, sprinkle with mozzarella. Repeat layers, finishing with meat sauce and remaining mozzarella and Parmesan on top.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes until bubbly and golden. Let it rest for 10 minutes before slicing.
