The Best Zucchini Lasagna (That's Not Watery!)

Trim and remove the ends from all of the zucchini.

Cut each zucchini lengthwise into 4 to 5 slices that are about 1/4 inch thick.

Lay the zucchini flat on the cutting board and sprinkle with 1/2 teaspoon of salt.

Let the zucchini sit for 20 to 30 minutes to draw out moisture, dab off moisture with a paper towel every 5 to 10 minutes.

Place a large skillet over medium heat and add 1 tablespoon of oil and 1 cup of finely diced sweet onion. Saute for 2 to 3 minutes until tender.

Add 3 cloves of finely minced garlic and continue sauteing for an additional 30 seconds.

Push the onion and garlic to the side of the skillet and add 1 pound of ground beef. Cook for 7 to 8 minutes until cooked through and no longer pink, draining excess liquid if needed.

Use a potato masher to mash the meat until it forms fine crumbles.

Pour in a 16 ounce jar of marinara sauce, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and a pinch or two of nutmeg. Stir until well mixed.

Turn the heat to high and bring the sauce to a boil, then reduce to medium-low and let it simmer for 10 minutes, stirring occasionally until thickened.

In a medium bowl, whisk together 16 ounces of full fat ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese, 2 teaspoons Italian seasoning, and 1/4 teaspoon salt until smooth and well combined.

Spray a large 9 by 13 inch baking dish with non-stick cooking spray.

Pour a few spoonfuls of the meat sauce onto the bottom of the pan.

Layer half of the zucchini slices on top of the sauce, allowing some overlap.

Add dollops of the ricotta cheese mixture over the zucchini slices and carefully spread it out.

Top with half of the meat sauce, then repeat the layers with zucchini slices, ricotta cheese, and ending with meat sauce.

Sprinkle 1 1/2 to 2 cups of shredded mozzarella cheese on top.

Bake the lasagna at 375 degrees for 35 to 40 minutes uncovered, or until the zucchini is tender and the cheese is lightly golden.

Let the lasagna rest for at least 10 to 15 minutes before serving.

Equipment Needed

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