This recipe at Skinnytaste inspired me to make Zucchini Lasagna last night. It was delicious! I promise you won’t miss the pasta and this dish will be very filling. You could leave out the beef too and add spinach for a very green lasagna.
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To buy:
- 1 pound lean beef
- 3 cloves garlic, minced
- 1 small onion, chopped
- olive oil
- salt and pepper
- 14 ounce can crushed tomatoes
- 9 ounces tomato sauce
- 3 medium zucchini, sliced 1/8″ thick
- 8 ounces part-skim ricotta
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 2 eggs
Zucchini Lasagna: (serves 6-8)
- brown meat in a pan
- when cooked drain in colander to remove any fat and add garlic and onions to the pan, cooking about 2 minutes
- add tomatoes, tomato sauce, salt and pepper and simmer on low for 20-30 min
- slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes to take out some of the moisture
- if you have access to a grill you could grill zucchini on each side, until cooked, about 1-2 minutes per side – if you don’t have a grill, like me, you can saute the zucchini on your stove top for about 5 minutes to cook out some of the water
- mix ricotta, parmesan and eggs
- spread meat sauce on the bottom of a casserole dish and layer the zucchini to cover
- then place some of the ricotta mixture on top of the zucchini layer, top with the mozzarella cheese and repeat the process until all your ingredients are used up
- top with sauce and mozzarella
- bake 45 minutes at 375
- let stand about 5 – 10 minutes before serving
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this makes me want to buy a mandoline to slice the zucchini into thin and pretty strips this was my attempt by hand |
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i added a layer of the leftover spinach-artichoke dip |
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this is what happens when you don’t let it sit for 10 minutes, a hot mess, literally |