The Best Zucchini Lasagna with Meat Sauce Recipe
This zucchini lasagna with meat sauce is a delicious healthy version of traditional lasagna that will give you the same comforting feelings without all the added carbs! The combination of fresh zucchini, delicious tomato sauce, and healthy ground beef will not only give your entire family wonderful nutrition but also satisfy their belly's.
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Servings: 0
Equipment
- Medium saucepan
- Large bowl
- Sharp knife
- Cookie sheet (to dry out the zucchini slices)
- Aluminum foil (optional)
- Large skillet
- Immersion blender (if making homemade sauce)
Ingredients
- 5 medium zucchinis
- 3 ½ pounds ground beef can be substituted with ground turkey or ground chicken
- 2 cups Parmesan cheese shredded
- 2 cups Mozzarella cheese shredded
- 15 ounces of ricotta cheese
- 36 ounces of marinara sauce if not making it from scratch
- Salt to taste
- Fresh basil optional
- 6 ounce can of sliced black olives
(Optional-if not using STORE BOUGHT) Ingredients for Making Your Own Pasta Sauce
- 1 teaspoon of salt plus more for salting the zucchini
- 3 12 oz cans of chopped tomato
- 1 tablespoon Italian seasoning
- 1 tablespoon of butter
- 1 whole yellow onion chopped
- 4 cloves of garlic chopped
- 1 teaspoon red pepper flakes optional
- Dash of black pepper optional
Instructions
Drawing out the Moisture From the Zucchini
- Heat the oven to 375 degrees.
- Slice the zucchini lengthwise into ¼ inch slices. Thin slices will cook faster than thick slices, so cook time may vary.
- Place sliced zucchini on a large baking sheet.
- Sprinkle salt on zucchini.
- Place the baking sheet into the preheated oven and bake zucchini for 20 to 25 minutes until soft.
- This will also help to draw out excess moisture.
Making the Marinara Sauce
- While the zucchini slices are baking, make the marinara sauce (if making from scratch, otherwise jump to making the meat sauce) and cook the ground meat.
- Place butter in the sauce pan and heat on medium heat.
- Sauté the onions and garlic, until almost translucent.
- Add 3 cans of whole stewed tomatoes in a sauce pot.
- Add Italian seasoning, red pepper flakes, salt, and pepper.
- Use an immersion blender to blend sauce thoroughly.
- Simmer for about 5 minutes.
Making the Meat Sauce
- Place the ground meat in a large skillet on medium heat.
- Cook the ground beef completely.
- Salt the ground beef to taste.
- Add the pasta sauce to the ground beef.
- Stir until it is thoroughly incorporated.
- Add salt to taste.
Putting Together the Zucchini Casserole
- Once the sliced zucchini has baked and is cool enough to handle, line the bottom of the casserole dish with a thin layer of homemade meat sauce. Then line the slices of zucchini going in the same direction.
- Add a couple of spoonfuls of sauce to cover the zucchini, then place a couple of spoonfuls of ricotta cheese on top, spreading it across the sauce.
- Sprinkle some shredded parmesan on the ricotta filling.
- Then, add the sliced black olives across the creamy ricotta cheese.
- Add another layer of zucchini, this time placing it in the opposite direction. For example, if your first layer was placed horizontally, then your next layer will be placed vertically, alternating there after, all while adding the meat sauce, then the cheeses, then the black olives.
- Continue with this pattern until you are out of zucchini strips.
- Make sure you save enough sauce to cover the last layer of zucchini noodles.
- Then, sprinkle the shredded mozzarella to the top.
Baking the casserole
- Bake at 375 degrees for 30 minutes. If not golden brown after the 30 minutes, then turn the broiler on and roast the dish for 2-3 minutes until the cheese has browned.
- (You can place a piece of foil on the bottom rack to catch any of the casseroles' drippings while it is baking.)
- Place on a baking rack to cool.
- Place fresh basil leaves on top and serve.
- Enjoy!