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Zucchini Lasagna (Not Watery) Recipe

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4.2 from 58 reviews

This Zucchini Lasagna recipe offers a delicious low-carb alternative to traditional pasta lasagna, featuring layers of tender zucchini slices, rich ground beef bolognese, creamy ricotta cheese mixture, and a blend of mozzarella and Parmesan cheeses. Baked to golden perfection, it’s a hearty and flavorful dish perfect for family dinners.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Ingredients

Zucchini

  • 4 large zucchini

Meat Sauce

  • 2 pounds ground beef
  • 24 ounces pasta sauce (marinara or your favorite)
  • Salt and pepper, to taste
  • Small handful fresh parsley and basil, chopped

Cheese Mixture

  • 15 ounces ricotta cheese
  • 1 cup shredded Parmesan Reggiano cheese
  • 1 egg
  • Salt and pepper, to taste

Toppings

  • 1 ½ cups shredded mozzarella cheese, divided
  • Additional chopped parsley and basil for garnish

Instructions

  1. Slice zucchini. Preheat the oven to 400°F (200°C). Slice the zucchini lengthwise into thin slices according to your preference and set aside.
  2. Cook bolognese. In a large pan over medium-high heat, add the ground beef. Break it apart with a spatula and cook until browned and no longer pink. Pour the pasta sauce over the beef (reserve ½ cup) and stir well. Remove from heat.
  3. Make ricotta mix. In a medium bowl, combine ricotta cheese, Parmesan, egg, salt, and pepper. Mix thoroughly to form a creamy cheese mixture.
  4. Add the first layers. Spread ½ cup of the reserved pasta sauce onto the bottom of a 9×13-inch casserole dish. Arrange the zucchini slices on top of the sauce, either overlapping or side-by-side.
  5. Add the secondary layers. Spread half of the bolognese mixture evenly over the zucchini layer, followed by half of the ricotta cheese mixture. Sprinkle ½ cup of mozzarella cheese over this layer along with some chopped parsley and basil.
  6. Repeat layers. Repeat the zucchini, bolognese, ricotta, mozzarella, parsley, and basil layers once more.
  7. Finish the topping. Add a final layer of zucchini slices on top, sprinkle with chopped parsley and basil, and top with the remaining ½ cup mozzarella cheese.
  8. Bake. Place the assembled lasagna in the preheated oven and bake for 40 to 45 minutes until the cheese is melted and golden. For an extra golden top, broil the lasagna for 2-3 minutes, watching carefully to avoid burning.
  9. Serve. Garnish with whole basil leaves and serve warm.

Notes

  • For less watery zucchini, salt the slices and let them sit for 10 minutes before patting dry to reduce moisture.
  • Use a mandoline slicer for uniform zucchini slices if desired.
  • Reserve some pasta sauce for layering and spreading on the bottom to prevent sticking.
  • Broiling at the end adds a nice golden crust—monitor closely to avoid burning.
  • This dish can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Low Fat

Find it online: https://allyumcooks.com/zucchini-lasagna-not-watery-recipe/