Zucchini Lasagna Recipe
Zucchini lasagna offers a delightful twist on a classic favorite, replacing traditional pasta layers with thinly sliced zucchini. This variation is not only lighter and packed with flavor but also brimming with nutritious ingredients. It’s perfect for those seeking a low-carb alternative without compromising on taste. The combination of savory meat sauce, creamy ricotta, and tender zucchini makes this dish a crowd-pleaser.
Ingredients Breakdown
The ingredients in this zucchini lasagna come together to create a harmonious balance of flavors and textures. Fresh zucchini replaces lasagna noodles, providing a low-carb and gluten-free option. Ground beef brings richness and depth, while green bell pepper and onion add a subtle sweetness and crunch. The tomato sauce and paste, combined with red wine, create a robust base, and the fresh basil and oregano infuse the dish with aromatic herbaceous notes.
Ricotta cheese mixed with an egg and parsley forms a creamy layer that holds the lasagna together. Spinach adds a nutritious, green element, and mushrooms contribute an earthy, umami flavor. Finally, mozzarella and Parmesan cheeses top the lasagna, ensuring a melty, golden-brown finish.
If you prefer, you can easily substitute ingredients. Use ground turkey or chicken instead of beef for a lighter version. For a vegetarian option, replace the meat with a variety of sautéed vegetables like bell peppers, zucchini, and eggplant.
Step-by-Step Instructions
Begin by preheating your oven to 325 degrees F (165 degrees C) and lightly greasing a deep 9×13-inch baking dish. This ensures that your lasagna will bake evenly and be easy to serve.
Slice the zucchini lengthwise into thin slices. Lightly salt these slices and let them drain in a colander to remove excess moisture. This step is crucial to prevent the lasagna from becoming watery.
In a large skillet over medium-high heat, brown the ground beef with black pepper, stirring continuously for about 5 minutes. Add in the diced green bell pepper and onion, cooking until the beef is no longer pink. Incorporate the tomato sauce, tomato paste, red wine, basil, and oregano into the meat mixture. If the sauce is too thick, add a little hot water. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 20 minutes, stirring occasionally.
In a separate bowl, mix together the ricotta cheese, egg, and parsley until well combined. This creamy mixture adds a rich texture to the lasagna.
To assemble the lasagna, start by spreading half of the meat sauce on the bottom of the prepared pan. Layer half of the zucchini slices over the sauce, followed by half of the ricotta mixture. Next, add all of the spinach and then all of the sliced mushrooms. Sprinkle with half of the mozzarella cheese. Repeat the layers with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella cheese.
Evenly distribute the grated Parmesan cheese on top and cover the dish with foil. Bake in the preheated oven for 45 minutes. Then, remove the foil, increase the oven temperature to 350 degrees F (175 degrees C), and bake for an additional 15 minutes. Allow the lasagna to rest for 5 minutes before serving to let it set.
Recipe Tips & Frequently Asked Questions
- How to Choose the Best Zucchini: Look for firm, medium-sized zucchinis with bright, shiny skin.
- Tips for Perfect Slicing: Use a mandoline for even, thin slices.
- Draining and Preparing Zucchini: Salt the slices and let them drain in a colander to remove excess moisture.
- Enhancing the Meat Sauce: Add a splash of red wine and fresh herbs like basil and oregano.
- Making the Ricotta Mixture: Ensure the egg is thoroughly mixed into the ricotta and parsley.
- Can I Make This Lasagna Ahead of Time?: Yes, assemble it a day in advance and refrigerate.
- How Do I Store Leftovers?: Store in an airtight container in the refrigerator for up to 3 days.
- Can I Freeze Zucchini Lasagna?: Yes, it freezes well for up to 3 months.
- What Can I Use Instead of Zucchini?: Eggplant or sliced butternut squash are great alternatives.
- How to Reheat Without Losing Flavor: Reheat in the oven at 350 degrees F until warmed through.
What to Serve With This Recipe
Pair your zucchini lasagna with a fresh, crisp salad. A simple green salad with a light vinaigrette works beautifully, or try a tangy tomato and cucumber salad. For a heartier side, garlic bread or crusty rolls are perfect for soaking up the delicious sauce. Complement your meal with a glass of red wine, such as a Chianti or Merlot, to enhance the rich flavors of the lasagna.
Variations and Additions
For a vegetarian version, omit the ground beef and add more vegetables like bell peppers, zucchini, and eggplant. Experiment with different cheeses; try ricotta salata or even a smoky provolone. If you enjoy a bit of heat, add some red pepper flakes to the meat sauce or use spicy Italian sausage instead of ground beef.
This zucchini lasagna recipe is a delightful and healthier twist on a classic dish, perfect for any occasion. The combination of flavors and textures is sure to impress, and it’s an excellent way to incorporate more vegetables into your diet. Give this recipe a try, and don’t hesitate to share it with your friends and family. Enjoy every delicious bite!
Ingredients:
2 large zucchini
1 tablespoon salt
1 pound ground beef
1 ½ teaspoons ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 (16 ounce) can tomato sauce
1 cup tomato paste
¼ cup red wine
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
3 tablespoons hot water, or as needed
1 (15 ounce) container low-fat ricotta cheese
1 egg
2 tablespoons chopped fresh parsley
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 pound fresh mushrooms, sliced
8 ounces shredded mozzarella cheese
8 ounces grated Parmesan cheese
Instruction:
- Preheat your oven to 325 degrees F (165 degrees C) and lightly grease a deep 9×13-inch baking dish.
- Cut the zucchini lengthwise into thin slices. Lightly salt these slices and let them drain in a colander to remove excess moisture.
- In a large skillet over medium-high heat, brown the ground beef with black pepper, stirring continuously for about 5 minutes. Add in the diced green bell pepper and onion, cooking until the beef is no longer pink.
- Incorporate the tomato sauce, tomato paste, red wine, basil, and oregano into the meat mixture. If the sauce is too thick, add a little hot water. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 20 minutes, stirring occasionally.
- In a separate bowl, mix together the ricotta cheese, egg, and parsley until well combined.
- To assemble the lasagna, start by spreading half of the meat sauce on the bottom of the prepared pan. Layer half of the zucchini slices over the sauce, followed by half of the ricotta mixture. Next, add all of the spinach and then all of the sliced mushrooms. Sprinkle with half of the mozzarella cheese. Repeat the layers with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella cheese.
- Evenly distribute the grated Parmesan cheese on top and cover the dish with foil.
- Bake in the preheated oven for 45 minutes. Then, remove the foil, increase the oven temperature to 350 degrees F (175 degrees C), and bake for an additional 15 minutes.
- Allow the lasagna to rest for 5 minutes before serving to let it set.
- Serve warm and enjoy!
Zucchini Lasagna Recipe
Ingredients
- 2 pcs large zucchini
- 1 tablespoon salt
- 1 pound ground beef
- 1 ½ teaspoons ground black pepper
- 1 pc small green bell pepper diced
- 1 pc onion diced
- 16 ounce canned tomato sauce
- 1 cup tomato paste
- ¼ cup red wine
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 3 tablespoons hot water or as needed
- 15 ounce container low-fat ricotta cheese
- 1 pc egg
- 2 tablespoons chopped fresh parsley
- 16 ounce package frozen chopped spinach, thawed and drained
- 1 pound fresh mushrooms sliced
- 8 ounces shredded mozzarella cheese
- 8 ounces grated Parmesan cheese
Instructions
- Preheat your oven to 325 degrees F (165 degrees C) and lightly grease a deep 9×13-inch baking dish.
- Cut the zucchini lengthwise into thin slices. Lightly salt these slices and let them drain in a colander to remove excess moisture.
- In a large skillet over medium-high heat, brown the ground beef with black pepper, stirring continuously for about 5 minutes. Add in the diced green bell pepper and onion, cooking until the beef is no longer pink.
- Incorporate the tomato sauce, tomato paste, red wine, basil, and oregano into the meat mixture. If the sauce is too thick, add a little hot water. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 20 minutes, stirring occasionally.
- In a separate bowl, mix together the ricotta cheese, egg, and parsley until well combined.
- To assemble the lasagna, start by spreading half of the meat sauce on the bottom of the prepared pan. Layer half of the zucchini slices over the sauce, followed by half of the ricotta mixture. Next, add all of the spinach and then all of the sliced mushrooms. Sprinkle with half of the mozzarella cheese. Repeat the layers with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella cheese.
- Evenly distribute the grated Parmesan cheese on top and cover the dish with foil.
- Bake in the preheated oven for 45 minutes. Then, remove the foil, increase the oven temperature to 350 degrees F (175 degrees C), and bake for an additional 15 minutes.
- Allow the lasagna to rest for 5 minutes before serving to let it set.
- Serve warm and enjoy!
