Ingredients
Equipment
Method
Prepare the Zucchini
- Wash and trim the ends of the zucchini. Using a mandoline or a sharp knife, slice the zucchini lengthwise into planks approximately 1/8 to 1/4 inch thick, ensuring consistent thickness for even cooking.
Grill and Drain the Zucchini
- Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Once hot, place zucchini slices in a single layer, ensuring not to overcrowd the pan. Cook for about 2-3 minutes per side, until they are lightly tender and have visible grill marks.
- Transfer the grilled zucchini to a wire rack set over a baking sheet and pat both sides thoroughly dry with paper towels. This crucial step removes excess moisture and is key to a no-soggy lasagna.
Prepare the Meat Sauce
- In a large skillet or Dutch oven, brown the ground beef or Italian sausage over medium-high heat, breaking it up with a spoon as it cooks. Once browned, drain any excess fat.
- Add the chopped onion to the skillet and cook until it softens, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the marinara sauce, dried oregano, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low and let it cook gently for at least 15 minutes, allowing all the flavors to meld beautifully.
Prepare the Ricotta Mixture
- In a medium bowl, combine the ricotta cheese, the large egg, 1/2 cup grated parmesan cheese, and the chopped fresh basil. Mix everything until it is well combined and smooth.
Assemble the Lasagna
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
- Arrange a single layer of your grilled and dried zucchini slices over the sauce, overlapping them slightly. Spoon half of the ricotta cheese mixture evenly over the zucchini layer.
- Sprinkle 1 cup of shredded mozzarella cheese over the ricotta. Top with another generous layer of meat sauce.
- Repeat the layering process: zucchini, the remaining ricotta, the remaining 1 cup mozzarella, and then another layer of meat sauce. Finish with a final layer of zucchini, topped with the remaining meat sauce and a generous sprinkle of parmesan and mozzarella cheese for a golden, bubbly top.
Bake the Lasagna
- Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and continue to bake for another 15-20 minutes, or until the cheese is beautifully bubbly and golden brown.
Rest Before Serving
- Let the Zucchini Lasagna rest for 10-15 minutes after baking before you slice and serve it. This allows the layers to set properly and prevents it from falling apart.
Nutrition
Notes
Leftover Zucchini Lasagna stores very well. Once completely cooled, transfer any remaining portions to an airtight container and refrigerate for up to 3-4 days.
This lasagna is also excellent for freezing. After baking, cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw frozen lasagna overnight in the refrigerator before reheating. Reheat covered in the oven at 350°F (175°C) for 45-60 minutes, then uncover for the last 10 minutes, or until bubbling.
You can prepare this lasagna up to a day in advance. Assemble, cover tightly, and refrigerate unbaked. Add an extra 10-15 minutes to the covered baking time.
Serve this Zucchini Lasagna with a crisp green salad or roasted vegetables for a complete meal.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.