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Hey, friends!
Craving something hearty yet healthy? I’ve got the perfect dish for you!
Today, I’m sharing my delicious zucchini lasagna recipe.
No pasta? No problem! Zucchini takes center stage here, and it is so good.
It’s cheesy, savory, and packed with veggies.
Perfect for dinner or meal prep for the week. Are you ready to dig in? Let’s go!
Ingredient Substitutions
For a vegetarian or vegan option, minced beef can be replaced with lentils, mushrooms, or plant-based meat alternatives. These options provide protein and maintain a similar texture. Adjust cooking time as needed, as these substitutes may cook faster than beef. Ricotta cheese can be substituted with cashew cream or silken tofu blended with nutritional yeast for a dairy-free alternative. This maintains the creamy texture while adding healthy fats or plant-based protein. Use a 1:1 ratio for the substitution. Zucchini noodles can be replaced with eggplant slices or thinly sliced butternut squash for variation. These vegetables offer similar textures and cooking properties while providing different nutrient profiles. Adjust baking time slightly, as these alternatives may cook faster or slower than zucchini.
| Preparation Time | 20-30 minutes |
| Cooking Time | 40-45 minutes |
| Total Time | 60-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3200
- Protein: 180-210 g
- Fat: 170-200 g
- Carbohydrates: 80-100 g
Ingredients
- 4 large zucchinis
- 2 pounds minced beef
- 24 ounces of pasta sauce
- 15 ounces ricotta cheese
- 1 cup grated parmesan reggiano
- 1 1/2 cups mozzarella cheese
- 1 egg
- Salt and pepper for seasoning
- A small handful of chopped fresh parsley and basil
Step 1: Prepare the Zucchini Slices
Start by slicing the zucchini lengthwise into thin slices, adjusting the thickness based on your preference.
Set the sliced zucchini aside.
Meanwhile, preheat your oven to 400°F (200°C) to get it ready for baking.
Step 2: Cook the Bolognese
Add the ground beef to a large pan over medium-high heat.
Use a spatula to finely break down the meat as it cooks.
Once the beef is browned and no longer pink, pour in the pasta sauce, remembering to reserve 1/2 cup for later use.
Stir everything together to combine, then remove the pan from heat.
Step 3: Prepare the Ricotta Mixture
In a medium bowl, create the ricotta mix by combining the ricotta cheese, parmesan, egg, and a pinch of salt and pepper.
Stir everything together until the mixture is well blended.
Step 4: Layer the Lasagna
Spread 1/2 cup of the reserved pasta sauce over the bottom of a 9×13-inch casserole dish.
Place the zucchini slices over the sauce, allowing them to overlap or arranging them side-by-side.
Add half of the bolognese sauce over the zucchini, followed by half of the ricotta mix.
Evenly spread these layers.
Next, sprinkle 1/2 cup of grated mozzarella on top along with a sprinkle of chopped parsley and basil.
Repeat these layers one more time to build up the lasagna.
Step 5: Add the Final Topping
Conclude with a final layer of zucchini slices.
Finish by sprinkling the remainder of the chopped parsley and basil, followed by the last 1/2 cup of mozzarella cheese.
This topping will give your lasagna a savory finish and an appealing presentation when baked.
Step 6: Bake and Serve
Place the assembled lasagna in the preheated oven and bake for 40 to 45 minutes.
For a golden, bubbly finish, broil the lasagna for a couple of minutes at the end of the baking time.
Once done, remove from the oven, garnish with whole basil leaves, and serve warm.
Enjoy your delicious zucchini bolognese lasagna!
