Versatile zucchini adds flavor and nutrients to lasagna, and zucchini lasagna is a great way to use fresh zucchini from your garden. This recipe freezes well too, so it's a good way to preserve your harvest by stocking your freezer. You can use ground beef or leave it out for a vegetarian lasagna.
- 4 zucchini, thinly sliced lengthwise
- ½ teaspoon salt
- 1 lb cooked ground beef
- 1 small onion, diced
- 2 cups broccoli, chopped into bite-sized pieces
- 2 cups cauliflower, chopped into bite-sized pieces
- 2 cups spinach, chopped
- 2 cloves garlic, minced
- salt and pepper to taste
- 24 oz. jar marinara sauce
- 2 cups ricotta cheese
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- non-stick cooking spray
- Preheat oven to 425°F.
- On a parchment lined cookie sheet, line prepared zucchini slices in a single layer and sprink lightly with salt. Bake for 10 minutes, turning once half way through bake time. Remove zucchini from oven; reduce oven temperature to 375°F.
- Combine cooked ground beef, onion, broccoli, cauliflower, spinach, garlic, salt, and pepper in a large skillet and sauté for about five minutes. Add spaghetti sauce to meat/vegetable mixture and simmer for 10 minutes, stirring occasionally.
- In a lightly sprayed 9x13" baking dish, assemble lasagna as follows: layer ⅓ of sauce mixture followed by a layer of ⅓ of zucchini, a layer of ½ of the ricotta, a layer of ⅓ of the Parmesan, and a layer of ⅓ of the mozzarella. Repeat all layers: ⅓ of meat, ⅓ of zucchini, remainder of ricotta, ⅓ of Parmesan, and ⅓ of Mozzarella. For final layer, use remainder of sauce mix, remainder of zucchini, and the rest of the Parmesan and mozzarella cheeses.
- Cover with foil and bake 45 minutes. Remove foil and bake 10 minutes longer. Remove from oven and let sit for 10 minutes before serving.
Nutrition per serving
Adapted from Zucchini Lasagna at Dashing Dish.