Zucchini Lasagna is kid approved and frankly one of my very favorite recipes. Zucchini in lasagna? Yes. It is a great dish on so many levels. First and foremost, this is a KID APPROVED favorite. Our “Littles” ask for second helpings… and then thirds! It contains all the layers of a traditional lasagna without the carbs from the pasta.
Robust meaty tomato sauce. Check!
Creamy Ricotta layer. Check!
Mozzarella cheesy goodness. Check!
Dinner for six can be a hectic proposition if you’re not prepared. I try to find recipes that can be prepped ahead, frozen, or oven ready. These meals are especially helpful on those crazy days when you are flying home just to relieve the sitter let alone contemplating what to make for dinner. This lasagna is easily doubled – one for dinner and one for the freezer, ready for a delicious dinner later in the month.
I typically serve this lasagna with a salad and garlic knots. You will want to check out the post on these garlic knots! They are really something special and, again, can be prepared in advance and frozen. Just throw them in the oven and add a little garlic butter for a fantastic accompaniment to your Italian feast.
Did I mention the kids LIKE this one? Can’t get over it when I find a good one that they like!
- 1 lb grassfeed beef
- 3 cloves garlic
- 1/2 cup onion
- 1 tsp olive oil
- salt & pepper
- 28 oz can crushed tomatoes
- 2 tbsp chopped fresh basil
- 3 medium zucchini, sliced 1/8" thick
- 15 oz part-skim ricotta
- 16 oz part-skim mozzarella
- 1/4 cup Parmigiano Reggiano
- 1 large egg
- Preheat oven to 375F.
- In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.
- Meanwhile, slice zucchini into 1/8" thick slices, lightly salt and set aside for 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
- On a gas grill, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
- In a medium bowl, mix ricotta cheese, parmesan cheese and egg. Stir well
- In a 9x13 casserole, spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
- Bake 45 minutes covered at 375F, then uncovered 15 minutes. Let stand about 5-10 minutes before serving.
Calories 221 Fat 14 Protein 17 Carbs 8