Zucchini Lasagna

Ingredients

• 4 large Zucchini (Slice thin or medium thickness using a mandoline, peeler, or julienne blade)
• 2 lb Ground Beef (80% lean recommended; break into small pieces while browning)
• 24 oz Marinara Pasta Sauce (Use almost the whole jar; reserve 0.5 cup for the bottom layer)
• 1 cup Parmigiano-Reggiano Cheese (Freshly grated for best flavor)
• 1.5 cup Fresh Mozzarella (Grated; fresh mozzarella is creamier than pre‑shredded)
• 15 oz Ricotta Cheese (Whole‑milk for richer texture; part‑skim works too)
• 1 large Egg (Binds the ricotta mixture)
• 0.25 cup Fresh Basil (Roughly chopped; some for garnish)
• 0.25 cup Fresh Parsley (Roughly chopped)
• to taste Salt (For seasoning zucchini and ricotta mixture)
• to taste Black Pepper (Freshly ground)

Instructions

1. Slice the Zucchini

   Trim the ends off each zucchini. Using a mandoline set to medium thickness, slice the zucchini into long, even ribbons. If you don’t have a mandoline, use a vegetable peeler or julienne blade.

   Time: PT5M

2. Salt the Zucchini

   Lay the sliced zucchini in a single layer on a large plate or baking tray. Sprinkle generously with salt and let sit for 15 minutes to draw out moisture.

   Time: PT15M

3. Blot Dry

   After 15 minutes, use paper towels to pat the zucchini slices dry, removing excess water and any surface salt.

   Time: PT2M

4. Optional Grill to Reduce Moisture

   Heat a grill pan over medium‑high heat. Grill the zucchini slices for 1‑2 minutes per side until lightly charred, then transfer to paper towels to blot any released liquid.

   Time: PT5M

5. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

6. Brown the Ground Beef

   Add the 2 lb ground beef to the large sauté pan over medium‑high heat. Break it up with a spatula and cook until fully browned and no longer pink, about 10 minutes.

   Time: PT10M

7. Add Pasta Sauce

   Stir in almost the entire 24‑oz jar of pasta sauce, reserving ½ cup for the bottom of the casserole dish. Mix until well combined, then remove from heat.

   Time: PT2M

8. Grate Cheeses

   Grate 1 cup Parmigiano‑Reggiano and 1½ cups fresh mozzarella. Set aside.

   Time: PT3M

9. Prepare Ricotta Mixture

   In the large mixing bowl, combine 15 oz ricotta, 1 large egg, a pinch of salt and pepper, and the grated Parmesan. Stir until smooth.

   Time: PT3M

10. Chop Fresh Herbs

    Roughly chop the fresh basil and parsley; set aside a small handful for garnish.

    Time: PT2M

11. Assemble the Lasagna – First Layer

    Spread the reserved ½ cup sauce on the bottom of the baking dish. Lay half of the zucchini slices, overlapping them by about 50 %. Spoon half of the meat sauce over the zucchini, spreading evenly. Drop dollops of half the ricotta mixture and spread gently. Sprinkle ½ cup mozzarella and 1/3 of the chopped herbs.

    Time: PT5M

12. Assemble the Lasagna – Second Layer

    Repeat the layering process with the remaining zucchini, meat sauce, ricotta mixture, mozzarella, and herbs. Finish with a top layer of zucchini, the remaining mozzarella, and a final sprinkle of herbs.

    Time: PT5M

13. Bake

    Place the assembled lasagna in the preheated oven and bake for 40‑45 minutes, until bubbling and the cheese is melted.

    Time: PT45M

    Temperature: 400°F

14. Broil for Golden Top

    Turn on the oven’s broiler and cook for an additional 5 minutes, watching closely to avoid burning.

    Time: PT5M

15. Rest and Serve

    Remove the lasagna from the oven and let it rest 10 minutes. Garnish with fresh whole basil leaves. Slice with a sharp knife and lift each piece with a slotted spatula to keep excess liquid in the pan.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Zucchini: Yellow squash, Eggplant
• Instead of Ground Beef: Ground turkey, Ground chicken, Plant‑based ground meat
• Instead of Marinara Pasta Sauce: Homemade tomato sauce, Crushed tomatoes with herbs
• Instead of Parmigiano-Reggiano Cheese: Grated Parmesan
• Instead of Fresh Mozzarella: Low‑moisture mozzarella, Shredded mozzarella
• Instead of Ricotta Cheese: Cottage cheese (drained)
• Instead of Egg: Egg replacer, Flax egg
• Instead of Fresh Basil: Dried basil (use 1 tsp)
• Instead of Fresh Parsley: Dried parsley (use 1 tsp)

Equipment Needed

• Mandoline Slicer
• Cut‑Resistant Glove
• Large Sauté Pan
• Large Mixing Bowl
• Box Grater
• 9×13‑inch Baking Dish
• Spatula or Wooden Spoon
• Paper Towels
• Oven
• Sharp Knife
• Slotted Spatula (optional)
• Measuring Cups (optional)

Critical Steps — Do Not Skip

• Slice zucchini thinly to reduce water content
• Salt and blot zucchini to draw out excess moisture
• Use a cut‑resistant glove when operating the mandoline
• Flatten each layer to eliminate gaps and ensure even cooking
• Allow the lasagna to rest before slicing

Chef Tips from the Video

• Freshly grated Parmigiano‑Reggiano adds depth; avoid pre‑grated cheese.
• A handful of fresh basil and parsley brightens the flavor; add extra garnish just before serving.
• Use a slotted spatula to lift slices, allowing any excess sauce to stay in the pan.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Cool completely, then wrap tightly and freeze for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the zucchini slices and salt them up to a day ahead; keep covered in the fridge.
• Brown the meat sauce and let it cool; store in the refrigerator and assemble the lasagna later.
• Assemble the full lasagna, cover tightly, and freeze before baking. Add 5‑10 minutes to the baking time when cooking from frozen.

Frequently Asked Questions