If you’re looking for a delicious way to enjoy zucchini, this Ultimate Cheesy Zucchini Lasagna is your answer! Packed with layers of fresh zucchini, rich tomato sauce, and an indulgent blend of cheeses, this dish offers a lighter twist on traditional lasagna without sacrificing any flavor. Perfect for a cozy family dinner or a gathering with friends, this recipe is sure to become a favorite at your table.
Steps
- Preheat the oven to 400°F (200°C) and slice the zucchini lengthwise into thin strips. Set aside the slices for later use.
- In a large pan over medium-high heat, brown the ground beef until fully cooked. Stir in the pasta sauce, reserving half a cup, and remove the mixture from the heat.
- In a separate bowl, combine ricotta cheese, parmesan, an egg, salt, and pepper to create the ricotta mixture.
- Spread half a cup of reserved pasta sauce on the bottom of a 9×13-inch casserole dish. Place zucchini slices on top, followed by half of the bolognese sauce.
- Evenly distribute half of the ricotta mixture over the bolognese, and sprinkle with grated mozzarella, chopped parsley, and basil.
- Repeat the layering process with remaining ingredients, pressing down the zucchini layers to flatten. Add final touches of herbs and mozzarella on top.
- Bake the assembled lasagna in the oven for 40 to 45 minutes. Broil for an additional few minutes to achieve a golden brown top, then garnish with basil leaves before serving.
Ingredients
- 4 large zucchini
- 2 pounds of ground beef
- 24 ounces of pasta sauce
- 15 ounces of ricotta cheese
- 1 cup of shredded Parmesan Reggiano
- 1 ½ cups of mozzarella cheese
- 1 egg
- Salt and pepper to taste
- A small handful of fresh parsley, chopped
- A small handful of fresh basil, chopped
FAQ
- How can I prevent my zucchini lasagna from being watery?
- To reduce the water content in zucchini lasagna, you can slice the zucchini thinner, salt the slices and let them sit for 15 minutes before blotting dry, or grill the slices for a few minutes on each side.
- What tools can I use to slice zucchini for lasagna?
- You can use a mandoline, peeler, or vegetable sheet cutter to slice zucchini. A mandoline is often preferred as it allows for control over the thickness and is typically quicker than a peeler.
- Can I freeze zucchini lasagna?
- Yes, zucchini lasagna can be frozen. It’s recommended to pre-slice the lasagna and store individual portions in a freezer-safe container. It will keep well for up to 3 months.
- What are some alternative vegetables I can use in zucchini lasagna?
- You can add thinly sliced vegetables like mushrooms, spinach, onions, or eggplant. Pumpkin or sweet potato slices can also be alternated with zucchini for variety.
- What type of ricotta should I use for zucchini lasagna?
- Both part-skim and whole milk ricotta work well in zucchini lasagna. Whole milk ricotta offers a creamier texture, while part-skim saves on calories and fat.
- How do I store leftover zucchini lasagna?
- Once cooled, place the lasagna in an airtight container and store it in the refrigerator. It will keep for 4 to 5 days.
Tips
- Slice Zucchini Thinly: To reduce excess moisture in your lasagna, cut the zucchini into thin slices. This will help minimize the amount of water released during cooking.
- Salt and Dry Zucchini: Sprinkle salt on the zucchini slices and let them sit for about 15 minutes. This process draws out moisture, which you can then blot away with a paper towel before assembling the lasagna.
- Grill Zucchini Slices: Lightly grill the zucchini slices for 1 to 2 minutes on each side to further reduce their water content, ensuring a less watery lasagna.
- Use a Mandoline for Even Slices: For consistent thickness and ease of preparation, consider using a mandoline to slice the zucchini. This tool allows you to control the thickness and speeds up the slicing process.
Equipment
- Mandoline slicer
- Peeler
- Large pan
- 9×13-inch casserole dish
- Spatula
- Medium mixing bowl
- Oven (though not sold on Amazon, it’s essential for baking)
- Broiler (part of an oven, but important for the final step)
- Airtight containers (for storage)
- Cut-resistant gloves (for use with the mandoline slicer)
