How to Make Zucchini Lasagna

Slice zucchini into long thin strips using a sharp knife or mandolin.

Transfer zucchini strips into a colander and sprinkle with salt, tossing to combine.

Let zucchini sit to draw out excess moisture while cooking the sauce.

In a large pot over medium-high heat, add 1 pound of lean ground beef and 1 pound of ground Italian sausage, breaking up the meat as it browns.

Once meat starts to brown, add in 1 diced white onion and cook until tender, about 5 minutes.

If there's excess grease, drain it from the pot.

Add 5 cloves of minced garlic and cook for about 1 minute to release flavor.

Pour in 28 ounces of crushed tomatoes and 15 ounces of pureed tomatoes.

Add 2 cans (12 ounces) of tomato paste, stirring to combine.

Pour in 1/2 cup of red cooking wine (or substitute) and add 1 tablespoon of sugar, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper, along with 1/2 cup of freshly chopped basil and 1/4 cup of minced parsley. Stir everything together and let it simmer.

Rinse the zucchini under water to remove salt, then spread it out on paper towels and pat dry.

In a large mixing bowl, combine 30 ounces of whole milk ricotta cheese, 2 tablespoons of minced parsley, 1 large egg, and 1/2 teaspoon of salt, mixing until combined.

Add a pinch of nutmeg to the ricotta mixture and stir.

Grate 1 pound of mozzarella cheese and measure out 1 cup of Parmesan cheese for assembly.

Spread a little bit of meat sauce on the bottom of a lightly greased 9 by 13 deep dish pan.

Layer zucchini strips to cover the bottom of the pan.

Spread about a third of the ricotta mixture over the zucchini layer.

Add more meat sauce on top of the ricotta layer, ensuring to cover it well.

Sprinkle shredded mozzarella cheese and 1/4 cup of Parmesan cheese on top of the meat sauce.

Repeat the layering process two more times, or until you reach the top of the pan, finishing with zucchini, meat sauce, mozzarella, and Parmesan on top.

Bake in a 375-degree oven uncovered for about one hour.

Let the lasagna sit for 10 to 15 minutes before slicing and serving.

Equipment Needed

Spice Level:

Dietary