This Easy Zucchini Lasagna is a tasty twist on the classic dish! Instead of pasta, it layers fresh zucchini with ground beef and melty cheese for a hearty meal.
Let’s be real: who doesn’t love cheese and meat? It’s comfort food that won’t leave you feeling heavy afterward. I make this when I want to impress family without spending all day in the kitchen!
Key Ingredients & Substitutions
Zucchini: Fresh zucchinis are the star here, replacing traditional lasagna noodles. If zucchini isn’t available, try using yellow squash or eggplant as a tasty alternative.
Ground Beef: I like using lean ground beef for less fat. You can easily swap it out for ground turkey or chicken if you’re looking for a lighter option, or even use plant-based meat for a vegetarian version!
Marinara Sauce: A good quality jarred sauce saves time. If you prefer homemade, just simmer canned tomatoes with spices. For a healthier twist, opt for a low-sodium version if you’re watching your salt intake.
Cheeses: Ricotta is creamy and adds richness. If you’re lactose intolerant, a dairy-free ricotta or tofu mixture works well. For mozzarella, part-skim is a great option for a lighter dish.
How Do I Get My Zucchini to Not Be Watery?
One common challenge with zucchini lasagna is having a watery texture. To combat this, here’s a helpful tip: sprinkle salt on the zucchini slices and let them sit for about 10 minutes. This draws out moisture. Afterward, simply pat them dry with a paper towel before layering!
- Cut zucchinis thinly to avoid bulky layers that can hold water.
- Don’t rush the resting time; it’s crucial for reducing moisture.
Why Should I Rest My Lasagna Before Serving?
Letting the lasagna rest for 10-15 minutes after baking is key. This time allows the layers to set, making it easier to cut and serve without everything spilling out. Plus, the flavors meld together beautifully!
Following these tips will help you achieve a delicious lasagna, just the way you like it! Enjoy your cooking!
Easy Zucchini Lasagna with Ground Beef
Ingredients You’ll Need:
For the Layers:
- 3 medium zucchinis, thinly sliced lengthwise
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jar (24 oz / 680g) marinara sauce or tomato pasta sauce
For the Cheese Mixture:
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
Seasonings:
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
For Cooking:
- 2 tbsp olive oil
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 40 minutes to bake. Including resting time, plan for about 1 hour total. It’s quick to make and perfect for dinner!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
Start by preheating your oven to 375°F (190°C). While it’s heating, lightly grease a 9×13 inch baking dish with a bit of cooking spray or olive oil. This will help prevent sticking.
2. Prepare the Zucchini:
Use a mandoline or a sharp knife to slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Lay these on paper towels and sprinkle them lightly with salt. Let them sit for 10 minutes to draw out moisture, then pat them dry with another paper towel.
3. Cook the Beef Mixture:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it’s translucent. Then add the minced garlic and cook for another 30 seconds until it’s fragrant. Next, add the ground beef and break it up with a spoon. Cook until it’s browned and no longer pink, about 6-8 minutes. Drain any excess fat from the skillet.
4. Make the Sauce:
Once the beef is cooked, stir in the marinara sauce along with the oregano, basil, salt, and pepper. Let it simmer for about 5 minutes while stirring occasionally. Then take it off the heat.
5. Mix the Cheese Layer:
In a mixing bowl, combine the ricotta cheese, the egg, and half of the grated Parmesan cheese. Mix them well until smooth.
6. Assemble the Lasagna:
It’s time to layer! Start by spreading a thin layer of the meat sauce on the bottom of the baking dish. Then, layer zucchini slices over the sauce. Add dollops of the ricotta mixture on top, followed by a sprinkle of mozzarella cheese. Repeat the layering process until you’ve used all the ingredients, finishing with a layer of meat sauce topped with the remaining mozzarella and Parmesan cheese.
7. Bake the Lasagna:
Cover the dish tightly with aluminum foil and bake it in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
8. Rest and Serve:
Once baked, let the lasagna rest for 10-15 minutes before slicing. This helps everything set and makes it easier to serve! Enjoy your delicious easy zucchini lasagna!
This recipe is a wonderful way to enjoy a comforting dish with a healthy twist! Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables Instead of Zucchini?
Yes! While zucchini is fantastic, you can also use thinly sliced eggplant or yellow squash as substitutes. Just be sure to follow the same salting method to remove excess moisture.
What Should I Do If My Zucchini Lasagna Is Too Watery?
If you find the lasagna too watery, ensure you’ve salted the zucchini and allowed it to rest before layering. You could also try slightly cooking the zucchini in a skillet to reduce moisture further before assembling.
Can This Lasagna Be Made Ahead of Time?
Absolutely! You can assemble the entire lasagna in advance, cover it, and store it in the refrigerator for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if you’re cooking it straight from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual portions in the microwave or reheat in the oven at 350°F (175°C) until heated through.
