Easy Zucchini Lasagna Casserole

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat while maintaining a creamy texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories without sacrificing flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option with a cheesy flavor.

Trim off the ends of the zucchini and cut it in half if it's large.

Slice zucchini into strips about 1/4 inch thick using a mandolin or knife.

Arrange zucchini slices on a baking sheet and spray with cooking spray or brush with olive oil.

Season zucchini with salt and pepper on both sides.

Preheat a cast iron grill pan over medium-high heat and grill zucchini slices for 2 minutes per side until crisp.

Transfer grilled zucchini to a platter to cool slightly.

Chop a large handful of fresh basil leaves and set aside.

Chop one medium onion and set aside.

Finely chop three garlic cloves and set aside.

In a large dutch oven over medium-high heat, add 1 tablespoon of olive oil and ground beef; sauté for about 5 minutes until browned.

If the beef releases a lot of fat, spoon off excess fat, leaving about 2 tablespoons.

Add chopped onions and sauté for 5 minutes until softened.

Add minced garlic and sauté for another minute until fragrant.

Add pasta sauce, half of the chopped basil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper; stir and bring to a light boil.

Reduce heat to low and simmer, partially covered, for about 10 minutes.

In a large mixing bowl, combine 15 ounces of ricotta cheese, 1 cup of shredded mozzarella cheese, 1 large egg, 1 cup of shredded Parmesan cheese, and the rest of the chopped basil; season with 1/2 teaspoon of salt and stir to combine.

Preheat oven to 375°F.

Spread about 1/2 cup of meat sauce on the bottom of a 9x13 casserole dish.

Layer zucchini slices in a single layer over the meat sauce.

Spread 1/3 of the meat sauce over the zucchini, then sprinkle with 1 cup of shredded mozzarella cheese.

Spoon half of the ricotta cheese mixture over the meat sauce and spread it out.

Repeat the layering process: zucchini, 1/3 meat sauce, 1 cup mozzarella, and remaining ricotta cheese mixture.

Add the last layer of zucchini and top with the remaining 1/3 of meat sauce and 1 cup of shredded mozzarella cheese.

Place toothpicks around the top of the lasagna to keep foil off during baking.

Cover with foil and bake for 40 to 45 minutes at 375°F.

Remove foil and toothpicks, then broil for 3 to 4 minutes until cheese is golden.

Let the lasagna rest for about 15 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens