To be honest, I never liked lasagna. Lasagna always tasted grainy and rubbery in my mouth. Especially the ones they served us back in school! But to my utter surprise, I really enjoyed eating this amazingly nutritious zucchini lasagna!!
I never intended to make this recipe to begin with haha. It just so happened that I had zucchini in my fridge taking it’s last breath! And before you knew it, I was on the hunt to save my zucchini! This lasagna made itself at home on my lap and I thought to myself that I must make this recipe!
Truly a crowd pleaser if you ask me! I’d recommend putting this on the list for the upcoming Thanksgiving holidays! Or you can simply make it now and let your whole family enjoy it. And it’ll put your motherly heart at ease knowing that your little ones and handsome hubby are eating a healthy dinner meal:)
- 2 Medium Zucchini, thinly sliced
- 1 lb Ground Beef
- 12 oz Pasta Sauce, divided
- 8 oz Ricotta Cheese
- 1/2 cup Parmesan, shredded
- 1 1/4 cup Mozzarella, shredded-divided
- 1 Egg
- Salt and Pepper, to taste
- Fresh or Dried Parsley and Basil, small handful-chopped
1. Make sure to gather all of your ingredients together before you get started. It’ll save you some time and a headache!
2. Preheat the oven to 400 F.
3. To start off with, Thinly slice your zucchini lengthwise. If they’re too thick, you can put them in a sheet pan and sprinkle some salt over them and leave them for about 15 minutes. The salt will get most of the moisture out. Pat them dry. (Or you can lightly grill them or fry them on the skillet. All three will get the extra water out.)
4. Add the ground beef to a large skillet over medium/low heat. Break it down with your spatula and pan fry it until it’s no longer pink.
5. Pour 6 oz of pasta sauce on top of the ground beef and stir together, then remove from the heat.
6. In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt, and pepper.
7. In the small baking pan you’re making your lasagna in, spread the other 6 oz of pasta sauce onto the bottom of the dish.
8. Add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.
9. Top the zucchini with 1/2 of the ground beef and evenly spread 1/2 of the ricotta mix on top of that.
10. Add 1/2 of the mozzarella on top of the ricotta, along with a sprinkle of chopped parsley and basil.
11. Repeat these layers one more time. (Zucchini, Beef, Ricotta Mix, Mozzarella, Parsley and Basil.)
12. Top the lasagna with a final layer of zucchini slices and sprinkle chopped parsley and basil. If you have extra mozzarella cheese, sprinkle some more on top.
13. Place the lasagna in the oven and cook for 35-40 minutes. Broil for a couple of minutes to get a nice golden top. Don’t leave the oven during broiling! It will happen super fast!
14.Garnish with whole basil leaves and serve.
15. Don’t forget to Instagram it with @emily_kovalev I love seeing your creations!
***For this recipe, I would recommend buying blocks of cheese and shredding it yourself. Just because in my opinion, it tastes so much fresher and they don’t put some of the preservatives they do in the pre-shredded packages. But I do understand how busy life can get.
***I used my peeler to finely peel my zucchini. (Make sure you wash them before you start peeling!) But you can also use a shredder attachment that attaches to your mixer, or you can use your mandolin. I didn’t have either, so I did used my peeler. However, some slices might get a little thick, so make sure you get the extra water out before assembling your lasagna.
***This recipe also does well in the freezer! What I like to do is make a few meals here and there and stick them into the freezer. It’ll last you a good couple of months! And moms, it’ll save you big time on food prep! When you thaw the lasagna, let it sit on the counter top for 30 minutes to an hour and bake it in the oven. If its still raw, bake it for 35-40 minutes. If its partially cooked, bake it for 25 minutes or keep a close eye on it.