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Zucchini Lasagna Casserole


  • Total Time: 1 hour 30 minutes

Description

Irresistibly cheesy and saucy zucchini lasagna with layers of grilled zucchini, rich meat sauce, and creamy cheese sauce.


Ingredients

Scale

2 pounds zucchini (approximately 45 medium-large zucchinis)

Cooking spray or olive oil

Salt and freshly ground black pepper

1 tablespoon olive oil

1 pound ground beef

1 medium onion, finely chopped

3 garlic cloves, minced

3 cups pasta sauce

Handful of fresh basil leaves, thinly sliced

15 ounces ricotta cheese

2 cups shredded mozzarella cheese

1 cup shredded Parmesan cheese

1 large egg


Instructions

  1. Prepare the zucchini:
    • Trim the ends of the zucchinis and cut in half if large.
    • Use a mandolin slicer to create 1/4-inch thick strips.
    • Arrange on a baking sheet, spray with cooking spray or brush with olive oil, and season with salt and pepper.
    • Grill the zucchini slices for 2 minutes per side. Transfer to a platter and let cool.
  2. Make the meat sauce:
    • In a large pot or skillet, heat olive oil over medium-high heat.
    • Add ground beef and brown for about 5 minutes, breaking it up with a spatula.
    • Drain excess fat if needed.
    • Add chopped onions and sauté for 5 more minutes until softened.
    • Stir in minced garlic and sauté for 1 minute.
    • Add pasta sauce, half of the chopped basil, salt, and black pepper. Simmer for 10 minutes.
  3. Create the cheese sauce:
    • In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella cheese, shredded Parmesan cheese, chopped basil, and egg.
    • Season with salt and stir until well blended.
  4. Assemble the lasagna:
    • Preheat the oven to 375°F (190°C).
    • Spread 1/2 cup of meat sauce in the bottom of a 9×13 casserole dish.
    • Layer zucchini slices on top.
    • Spread 1/3 of the meat sauce over the zucchini.
    • Sprinkle with 1 cup of shredded mozzarella cheese.
    • Spoon half of the cheese sauce over the cheese layer.
    • Repeat the layering process, ending with a layer of zucchini.
  5. Bake the lasagna:
    • Cover the casserole dish with foil and bake for 40-45 minutes.
    • Remove the foil and broil for 3-4 minutes until the cheese is golden and bubbly.
    • Let the lasagna rest for 15 minutes before slicing.

Serve the zucchini lasagna garnished with fresh basil. Enjoy the saucy, cheesy, and satisfying flavors!

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 5g
  • Sodium: 720mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 105mg