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A bubbling dish of cheesy zucchini lasagna with golden brown mozzarella on top.
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Zucchini Lasagna

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 6 servings
Calories: 350kcal

Ingredients

  • 3 large zucchini , sliced lengthwise into 1/4-inch thick strips
  • 1 lb lean ground beef
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic , minced
  • 24 oz marinara sauce
  • 15 oz ricotta cheese
  • 1 large egg , lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Instructions

  • Preheat oven to 375°F (190°C).
  • Place zucchini slices on paper towels, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat thoroughly dry with additional paper towels.
  • In a large skillet over medium heat, brown the ground beef with onion and garlic until meat is cooked through. Drain excess fat.
  • Stir marinara sauce into the beef mixture and simmer for 10 minutes over low heat.
  • In a medium bowl, combine ricotta cheese, egg, oregano, black pepper, and 1/4 cup of the Parmesan cheese.
  • Spread 1/2 cup of meat sauce in the bottom of a 9x13 inch baking dish.
  • Place a layer of zucchini slices over the sauce, followed by a layer of the ricotta mixture, meat sauce, and mozzarella cheese.
  • Repeat the layers, finishing with a final layer of mozzarella and the remaining Parmesan cheese.
  • Bake for 30 to 35 minutes until the cheese is golden brown and bubbling.
  • Allow the lasagna to rest for 15 minutes before serving to let the juices settle and the structure firm up.