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Hearty Zucchini Lasagna

Hearty Zucchini Lasagna

The Hearty Zucchini Lasagna is a delicious and healthy twist on a classic comfort food, offering a lighter yet equally satisfying Italian-inspired meal that’s perfect for any weeknight. This recipe is a fantastic way to incorporate more vegetables into your diet without sacrificing flavor or that beloved lasagna experience.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground beef or Italian sausage (or a combination)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 (15-ounce) cans no-salt-added crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups thinly sliced zucchini (about 2 medium-large zucchini), ends trimmed
  • 1 (15-ounce) container part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 cups shredded part-skim mozzarella cheese
  • Fresh basil for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large skillet or Dutch oven
  • Medium Bowl
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and/or sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
    1 tablespoon olive oil, 1 pound lean ground beef or Italian sausage (or a combination)
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    1 medium onion, chopped, 2 cloves garlic, minced
  4. Pour in the crushed tomatoes. Stir in the oregano, basil, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.
    2 (15-ounce) cans no-salt-added crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. In a medium bowl, combine the ricotta cheese, beaten egg, and 1/4 cup grated Parmesan cheese. Mix well until smooth and thoroughly combined.
    1 (15-ounce) container part-skim ricotta cheese, 1 large egg, lightly beaten, 1/4 cup grated Parmesan cheese, plus more for topping
  6. Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Arrange a single layer of thinly sliced zucchini over the sauce, overlapping slightly.
    4 cups thinly sliced zucchini (about 2 medium-large zucchini), ends trimmed
  7. Dollop spoonfuls of the ricotta mixture over the zucchini layer and spread it evenly with the back of a spoon.
  8. Spoon about one-third of the remaining meat sauce over the ricotta layer.
  9. Continue layering with another layer of zucchini slices, followed by the remaining ricotta mixture, and another third of the meat sauce.
    4 cups thinly sliced zucchini (about 2 medium-large zucchini), ends trimmed
  10. Top with the final layer of zucchini slices and spread the remaining meat sauce evenly over the top.
    4 cups thinly sliced zucchini (about 2 medium-large zucchini), ends trimmed
  11. Sprinkle the shredded mozzarella cheese and an additional sprinkle of Parmesan cheese over the top of the sauce.
    2 cups shredded part-skim mozzarella cheese, 1/4 cup grated Parmesan cheese, plus more for topping
  12. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
  13. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  14. Let the Hearty Zucchini Lasagna stand for 10-15 minutes before slicing and serving. This allows the layers to set, making it easier to cut clean portions. Garnish with fresh basil if desired.
    Fresh basil for garnish

Notes

Storing and Reheating Tips: Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat individual portions in the microwave for 1-2 minutes, or larger portions in the oven at 350°F (175°C) for 15-20 minutes. Freezing: Freeze for up to 2-3 months, thawing overnight in the refrigerator before reheating.