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Zucchini Lasagna Bake

A generous slice of zucchini lasagna bake with layers of pasta, meat sauce, cheese, and zucchini.
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A firm, low-carb lasagna with distinct layers and tips to prevent sogginess, perfect for a cheesy weeknight meal.

Ingredients

Scale
  • 2 pounds zucchini, thinly sliced lengthwise
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounces ricotta cheese
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Salt the zucchini slices and let them sit for 15 minutes to draw out moisture. Pat them dry with paper towels.
  3. In a large skillet, brown the ground beef with the onion and garlic. Drain off any excess fat.
  4. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
  5. In a medium bowl, mix together the ricotta cheese, egg, and Parmesan cheese.
  6. Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish.
  7. Arrange a layer of zucchini slices over the sauce.
  8. Spread half of the ricotta mixture over the zucchini.
  9. Top with a third of the mozzarella cheese.
  10. Repeat the layers: meat sauce, zucchini, remaining ricotta mixture, and another third of the mozzarella cheese.
  11. Finish with the remaining meat sauce and the rest of the mozzarella cheese.
  12. Bake for 30-40 minutes, or until bubbly and the zucchini is tender. Let it rest for 10 minutes before serving.

Notes

  • Salting and patting dry the zucchini is key to preventing a watery lasagna.
  • For an even firmer bake, you can pre-bake the zucchini slices for 5-7 minutes before assembling.
  • This lasagna is great for meal prep and can be reheated.

Nutrition

Find it online: https://cutcooktaste.com/zucchini-lasagna-bake-firm-cheesy/