Hearty Zucchini Lasagna
A comforting, meaty lasagna that skips the noodles for tender zucchini slices. Layered with a rich beef and tomato sauce, creamy ricotta, and three cheeses, it's a satisfying dinner that feels indulgent but is surprisingly easy to make.
Prep Time
30 min
Cook Time
1 hr
Servings
4
Ingredients
- 2 pcs large zucchini
- 1 tbsp salt
- 1 lb ground beef
- 1.5 tsp ground black pepper
- 1 small green bell pepper
- 1 pcs onion
- 16 oz tomato sauce
- 1 cup tomato paste
- 0.25 cup red wine
- 2 tbsp chopped fresh basil
- 1 tbsp chopped fresh oregano
- 3 tbsp hot water
- 15 oz low-fat ricotta cheese
- 1 pcs egg
- 2 tbsp chopped fresh parsley
- 15 oz frozen chopped spinach
- 1 lb fresh mushrooms
- 8 oz shredded mozzarella cheese
- 8 oz grated Parmesan cheese
0 of 19 ingredients ready
Instructions
- 1
First, get your oven heating to 325°F (165°C). While it warms up, grease a deep 9x13-inch baking dish with a little butter or oil so nothing sticks later.
- 2
Now, slice your zucchini lengthwise into very thin strips. Lay them out on a colander, sprinkle them with the salt, and let them sit for about 15 minutes. This draws out extra moisture so your lasagna won't be watery.
15 min - 3
While the zucchini drains, make the meat sauce. In a large skillet over medium-high heat, cook the ground beef with the black pepper for about 5 minutes, breaking it up with a spoon. Add the diced green bell pepper and onion, and cook until the beef is no longer pink and the vegetables are soft, about 5 more minutes.
10 min - 4
Stir in the tomato sauce, tomato paste, red wine, fresh basil, and oregano. If the sauce looks too thick, add a splash of the hot water. Bring it to a boil, then reduce the heat and let it simmer gently for 20 minutes, stirring occasionally to prevent sticking.
20 min - 5
While the sauce simmers, prepare the cheese layer. In a medium bowl, mix together the ricotta, the egg, and the fresh parsley until everything is smooth and well combined.
- 6
Time to assemble! Pat the zucchini slices dry with a paper towel to remove excess salt and moisture. Spread half of the meat sauce evenly over the bottom of your baking dish. Layer on half of the zucchini slices, then half of the ricotta mixture. Scatter all of the thawed, drained spinach and all of the sliced mushrooms over the ricotta. Top with half of the mozzarella cheese.
- 7
Repeat the layers with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella cheese. Finish by spreading the grated Parmesan cheese evenly over the top.
- 8
Cover the dish tightly with aluminum foil and bake for 45 minutes. After that, carefully remove the foil, increase the oven temperature to 350°F (175°C), and bake for another 15 minutes until the top is bubbly and lightly golden.
60 min - 9
Once it's done, let the lasagna rest on the counter for at least 5 minutes before cutting into it. This helps the layers set so it doesn't fall apart when you serve it.
5 min - 10
Slice it up, serve warm, and enjoy your delicious, cheesy, and meaty zucchini lasagna!
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