Zucchini Lasagna

Why Make This Recipe

Zucchini lasagna is a great twist on a classic dish. It’s a delicious way to enjoy lasagna without the heavy pasta. Using zucchini as the noodles makes it lighter and healthier. This recipe is perfect for anyone who wants a tasty meal that fits into a low-carb or gluten-free diet. Plus, it’s packed with flavor and is sure to please everyone at your table.

How to Make Zucchini Lasagna

Ingredients:

• 1 lb Ground beef
• 2 cloves Garlic
• 1 Onion
• 1 tsp Oregano (dried)
• 1 (28 oz) can Tomatoes
• 3 medium Zucchinis
• 1 Egg
• 1/4 tsp Black pepper
• 1/2 tsp Salt
• 1 tbsp Olive oil
• 2 cups Mozzarella cheese
• 1/2 cup Parmesan cheese (grated)
• 15 oz Ricotta cheese

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté them until they are translucent.
3. Add the ground beef, oregano, salt, and black pepper. Cook until the beef is browned. Then, stir in the canned tomatoes and cook for an additional 5 minutes.
4. Slice the zucchinis lengthwise to make thin layers.
5. In a baking dish, layer zucchini slices, followed by the meat mixture, and then dollops of ricotta cheese.
6. Repeat the layers, finishing with mozzarella and grated parmesan on top.
7. Beat the egg and pour it over the top layer.
8. Cover the baking dish with foil and bake for 30 minutes.
9. Remove the foil and bake for another 15 minutes until the cheese is bubbly and golden.
10. Let it cool for a few minutes before slicing and serving.

How to Serve Zucchini Lasagna

Zucchini lasagna is best served hot right out of the oven. You can garnish it with fresh herbs like basil or parsley for added flavor. Serve it alongside a simple salad or some garlic bread to complete your meal. It’s also great for leftovers!

How to Store Zucchini Lasagna

If you have any leftovers, you can store zucchini lasagna in an airtight container in the fridge for up to 4 days. It can also be frozen! Just make sure to wrap it well with plastic wrap and then foil. When you’re ready to eat it, thaw it in the fridge overnight and reheat in the oven.

Tips to Make Zucchini Lasagna

• Make sure to slice the zucchini thinly to create the best layers.
• You can add more vegetables, like mushrooms or spinach, to the meat mixture for extra nutrition.
• If you want a creamier texture, mix some of the ricotta with an extra splash of milk before adding it to the layers.

Variations

You can easily make this zucchini lasagna vegetarian by replacing the ground beef with sautéed vegetables like bell peppers or mushrooms. You can also use different cheese or add more types of cheese for a unique flavor.

FAQs

1. Can I make zucchini lasagna ahead of time?
Yes! You can prepare it a day before and keep it in the fridge until you’re ready to bake it.

2. How do I know when the zucchini lasagna is done?
It’s done when the cheese is melted and bubbly, and the top is golden brown.

3. Can I use other types of squash instead of zucchini?
Yes, you can use yellow squash or any other type of squash that you prefer!