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Zucchini Lasagna

Mandy Applegate
Nothing feels more like home than a bubbling dish of Zucchini Lasagna coming out of the oven. My mama used to make it when the summer garden was bursting with squash, and we had more zucchini than we knew what to do with.
Print Recipe [btn-google-source]
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 Servings
Calories 421 kcal

Equipment

  • Oven
  • Knife
  • Cutting board
  • Medium Skillet
  • Wooden Spoon or Spatula
  • Medium mixing bowl
  • Measuring Spoons
  • 9x13-inch baking dish (for olive oil)
  • Pastry Brush
  • Aluminum Foil

Ingredients
  

  • 3 medium zucchinis thinly sliced lengthwise
  • 1 pound ground beef
  • 1 cup marinara sauce no added sugar
  • 1 teaspoon Italian seasoning
  • 1 cup ricotta cheese
  • 1 large egg
  • 1½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Olive oil for brushing

Instructions
 

  • Set your oven to 375°F and let it warm up while you get everything else ready.
  • Slice the zucchini lengthwise into thin strips. Sprinkle a little salt on both sides and let them sit for about ten minutes. After that, blot them dry with paper towels to remove extra moisture.
  • Put a skillet on medium heat and brown the ground beef until it’s fully cooked. Drain off any fat. Add the marinara sauce and Italian seasoning. Stir and let it simmer for five minutes.
  • In a bowl, stir together the ricotta cheese, egg, salt, and pepper until smooth. Set it aside.
  • Lightly brush a baking dish with olive oil. Start with a layer of zucchini slices at the bottom. Spread some of the ricotta mixture over the zucchini. Spoon on some of the meat sauce. Sprinkle mozzarella cheese on top. Repeat the layers until everything is used up. Finish with mozzarella and Parmesan on top.
  • Cover the dish with foil and bake it for 25 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden and bubbling.

Nutrition

Serving: 1gCalories: 421kcalCarbohydrates: 8gProtein: 29gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 131mgSodium: 619mgPotassium: 676mgFiber: 2gSugar: 4gVitamin A: 863IUVitamin C: 20mgCalcium: 345mgIron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword cheesy zucchini bake, Southern lasagna, summer squash lasagna, zucchini lasagna
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