Print

Zucchini Lasagna

A mouthwatering slice of Zucchini Lasagna, showcasing layers of meat sauce, cheese, and zucchini noodles.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty, noodle-free lasagna made with fresh zucchini layers, rich marinara, and creamy ricotta cheese. This healthy bake is perfect for a weeknight dinner or meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef or turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 ounce) jar marinara sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 15 ounces ricotta cheese
  • 1 large egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 2 medium zucchini, thinly sliced lengthwise
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add ground meat and cook until browned. Drain excess fat.
  3. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the marinara sauce, oregano, and basil. Season with salt and pepper. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
  5. In a medium bowl, combine ricotta cheese, beaten egg, and Parmesan cheese. Season with salt and pepper.
  6. Arrange a layer of thinly sliced zucchini in the bottom of a 9×13 inch baking dish.
  7. Spread half of the ricotta mixture over the zucchini.
  8. Top with one-third of the meat sauce.
  9. Sprinkle with one-third of the mozzarella cheese.
  10. Repeat the layers: zucchini, ricotta mixture, meat sauce, mozzarella cheese.
  11. Finish with a final layer of zucchini, the remaining meat sauce, and the remaining mozzarella cheese.
  12. Cover the dish with foil and bake for 25 minutes.
  13. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown.
  14. Let stand for 10 minutes before serving.

Notes

  • To prevent a watery lasagna, pat the zucchini slices dry with paper towels before layering.
  • For a vegetarian option, omit the meat and add sautéed mushrooms or spinach to the sauce.
  • This lasagna freezes well. Let it cool completely before wrapping tightly.

Nutrition

Find it online: https://delicerecipe.com/zucchini-lasagna-noodle-free-recipe/