We were going to wait until Summer (in the USA) to post this one – the time of year when zucchini is in abundance and folks like us grow them in our gardens. Then we realized that didn’t make any sense because these delicious squash are always available at any time of the year. Besides, a lot of you are looking for ways to cut out things like pasta this time of year while still enjoying a nice decadent meal. Seems, like a perfect compromise, right? This zucchini lasagna is also super simple and you won’t miss the pasta.
We have some homemade pasta sauces coming your way soon enough but this one is as much about convenience as it is a creative way to use a vegetable that has tons of versatility. One piece of advice, jarred sauces have come along way over the years. Use a quality one and it will pay dividends in the final product. This is a very simple recipe which we have broken up into stages to make it even easier to make so let’s get to it!
Preparation: Zucchini Lasagna
As always, gather up your ingredients and prep them out front according to the instructions below. It ensures you won’t forget an ingredient and makes the whole thing come together quite simply.
Once finished, fire up the grill. Yes, we are going to add an extra punch of flavor with a quick grill. We don’t want to cook the zucchini all the way as it still has some oven time in its future.
Slice the zucchini lengthwise into approximately ¼” slices. Brush with oil, then salt and pepper both sides. Grill the zucchini on medium heat for 2 – 3 minutes on each side. Remove and set aside. Next, we will make the red sauce.
Heat the oil in a large skillet or saute pan. Saute the onion for 4 – 5 minutes, stirring occasionally. Add the garlic and cook for another 2 – 3 minutes, again stirring occasionally (avoid burning the garlic). Then, add the ground beef and cook until brown, breaking apart with a wooden spoon or other device as the beef cooks. When the beef is browned (approx. 5 min.) drain any excess rendered fat. Finally, add the jar of marinara sauce along with the can of tomato paste. Mix well and bring to a simmer for 5 – 10 minutes while making the white sauce (next step).
In a mixing bowl, combine the ricotta, eggs, and parmesan cheese. Set aside as we get ready to build this delightful treat.
Place a thin layer of sauce on the bottom of the casserole dish. Place 3 zucchini slices (or enough to make a base layer) on the bottom. Top with ⅓ of the remaining red sauce, ⅓ of the white sauce, and ⅓ of the mozzarella. Repeat layering until complete. Top with remaining mozzarella (should be topmost layer).
Cover with foil and bake at 400°F for 30 minutes. Uncover and cook for another 20 minutes, rotating pan halfway in between. Let cool, top with additional fresh basil (if desired) and serve.
How amazing was that? Be honest, you didn’t miss the pasta that much did you? Neither did we.
Equipment: Zucchini Lasagna
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We used basic household staples in this one. Nothing fancy here. Things you’ll need: a grill with grill tools, a mixing bowl, a skillet, and an oven safe pan or casserole dish If you’re in the market for any of these items or need some replacements here are a few we recommend (affiliate links):
If you liked that, try this…
Some other easy Italian recipes we think you’ll love:
- Eggplant Lasagna
- Rigatoni San Giorgio
- Scallops Florentine
- Beet Green Pesto Gnocchi
- Pollo Grigliato Ripieno
- Fettuccini Bolognese
- Lamb and Turnip Ragu
- Grilled Greek Veggie Bowl
Help Us Grow!
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Zucchini Lasagna
Equipment
- Skillet/Saute Pan
- Casserole Dish/Pan
Ingredients
Zucchini
- 3 medium Zucchini, sliced lengthwise Or other combination of large/small/med
- 2 tbsp. Extra Virgin Olive Oil
- Salt and Pepper, to taste
White Sauce
- 1 small tub Ricotta Cheese Approx. 15 oz.
- 1 cup Shredded Parmesan Or similar cheese (we actually used asiago off the block b/c it was handy)
- 2 Eggs
Red Sauce/Meat Sauce
- ½ Onion, diced
- 3 cloves Garlic, diced
- 1 lb. Ground Beef
- 1 jar Marinara Approx. 24 oz. (We love Rao's marinara as a shortcut)
- 1 can Tomato Paste Approx. 6 oz.
- 6 Basil Leaves, torn
- Salt, Pepper, Crushed Red Pepper, to taste All optional
The Rest
- 8 oz. Shredded Mozzarella
- Basil Leaves, for garnish
Instructions
Cook the Zucchini
- Preheat the grill on medium heat. Slice the zucchini into approximately ¼" slices. Brush with oil, then salt and pepper both sides. Grill the zucchini 2 – 3 minutes on each side and remove. Set aside.
Make the Red Sauce
- Heat the oil in a large skillet or saute pan. Saute the onion for 4 – 5 minutes, stirring occasionally. Add the garlic and cook for another 2 – 3 minutes, again stirring occasionally (avoid burning the garlic).
- Add the ground beef and cook until brown, breaking apart with a wooden spoon or other device as the beef cooks. When the beef is browned (approx. 5 min.) drain any excess rendered fat.
- Add the jar of marinara sauce and the can of tomato paste. Mix well and bring to a simmer for 5 – 10 minutes while making the white sauce (next step).
Make the White Sauce
- In a bowl, combine the ricotta, eggs, and parmesan cheese. Set aside until assembly.
Build the Lasagna
- Place a thin layer of sauce on the bottom of the casserole dish. Place 3 zucchini slices (or enough to make a base layer) on the bottom. Top with ⅓ of the remaining red sauce, ⅓ of the white sauce, and ⅓ of the mozzarella. Repeat layering until complete. Top with remaining mozzarella (should be topmost layer).
Bake the Lasagna
- Cover with foil and bake at 400°F for 30 minutes. Uncover and cook for another 20 minutes, rotating pan halfway in between. Let cool, top with additional fresh basil (if desired) and serve.
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