Description
This Zucchini Lasagna is a lighter twist on the classic Italian favorite, substituting traditional noodles with thinly sliced roasted zucchini ribbons layered with a rich homemade meat sauce, creamy ricotta cheese, and plenty of melted mozzarella and Parmesan. Perfect for a satisfying, gluten-free meal that doesn’t skimp on flavor.
Ingredients
Scale
Zucchini:
- 2 pounds zucchini (ends trimmed and sliced lengthwise into 1/4 inch slices)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Meat Sauce:
- 2 pounds ground beef
- 1 medium onion (peeled and chopped, about 1 cup)
- 4 cloves garlic (minced)
- 28 ounces crushed tomatoes (undrained)
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 2 tablespoons granulated sugar (or to taste)
- 1 1/2 teaspoons dried basil
- 1 tablespoon Italian seasoning
- 1 teaspoon fennel seeds
Cheese Mixture:
- 15 ounces ricotta cheese
- 1 egg
- 2 teaspoons dried parsley
- 1/2 teaspoon salt
Toppings:
- 1 cup shredded Parmesan cheese
- 4 1/2 cups shredded mozzarella cheese
- Minced fresh parsley (for garnish)
Instructions
- Prepare the Zucchini: Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper. Arrange the zucchini slices in a single layer on the sheets. Brush both sides lightly with olive oil and season with salt and freshly ground black pepper. Roast for 15-20 minutes, turning slices halfway through until tender but not mushy. Remove and set aside to cool.
- Make the Meat Sauce: In a large skillet or saucepan, heat a little olive oil over medium heat. Add chopped onion and garlic, sauté until soft and fragrant. Add ground beef and cook until browned, breaking it apart with a wooden spoon. Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, dried basil, Italian seasoning, and fennel seeds. Simmer the sauce gently on low heat for about 30-40 minutes, stirring occasionally until thickened. Adjust seasoning with salt and pepper to taste.
- Prepare Cheese Mixture: In a bowl, combine ricotta cheese, egg, dried parsley, and salt, mixing until smooth and well blended.
- Assemble the Lasagna: Reduce oven temperature to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of meat sauce on the bottom. Layer roasted zucchini slices over sauce, then spread an even layer of ricotta cheese mixture. Sprinkle some mozzarella and Parmesan cheese on top. Repeat layering with meat sauce, zucchini, ricotta mixture, and cheeses until ingredients are used up, finishing with a generous layer of mozzarella and Parmesan on top.
- Bake: Cover the lasagna loosely with aluminum foil. Bake in preheated oven for 35-40 minutes. Remove foil during the last 10 minutes to allow the cheese to brown and bubble. Let the lasagna rest for 10-15 minutes before slicing.
- Serve: Garnish with minced fresh parsley and serve warm. Enjoy your hearty and flavorful zucchini lasagna!
Notes
- Instead of noodles, this recipe uses thin ribbons of roasted zucchini to keep the dish lighter and gluten-free.
- The granulated sugar balances the acidity of the tomatoes; adjust to your taste preference.
- Italian seasoning is a blend of herbs like oregano, thyme, and rosemary, which complement the sauce beautifully.
- Fennel seeds add a subtle licorice flavor that enhances the meat sauce.
- Using fresh grated cheeses yields the best melt and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 510 kcal
- Sugar: 11 g
- Sodium: 967 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 128 mg
