Zucchini Lasagna

Staff Writer
Zucchini Lasagna
Cindy’s Table

Lasagna is a family favorite, and this recipe uses garden fresh zucchini to make it a light and delicious dish. This is a great gluten-free recipe and is perfect for when you're craving Italian. You can also add sautéed zucchini or other fresh garden vegetables into your meat sauce for even more nutrition.

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6
Servings
359
Calories Per Serving
Deliver Ingredients

Notes

You can also add sauté zucchini or other fresh garden vegetables into your meat sauce.

Ingredients

  • 2-3 medium zucchini, sliced lengthwise about 1/4 inch
  • 1 Pound lean ground beef
  • 1 small yellow onion, chopped
  • 2-3 cloves garlic, minced
  • One 14-ounce can diced tomatoes
  • One 6-ounce can tomato paste
  • 1 Teaspoon dried oregano
  • 1 Teaspoon dried basil
  • 1/2 Teaspoon dried thyme
  • 1/4 Cup water
  • 1 Teaspoon sea salt
  • 1/8 Teaspoon freshly ground pepper
  • One 12-ounce container ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1 large egg, lightly whisked
  • 1 Teaspoon dried parsley

Directions

Preheat oven 350 degrees.

In a large pot of boiling, salted water add the zucchini and cook for 3 minutes or until tender. Drrain and set aside.

In a sauté pan over medium-high heat, brown the ground beef and onions until tender. Drain the fat from the beef and then add the next 9 ingredients.  Simmer for about 10 minutes, checking for any additional seasonings that are needed. 

In a medium bowl, combine the ricotta, ½ cup of mozzarella cheese, egg, and parsley.

Prepare a 9 by 13-inch baking dish by lightly coating the bottom with meat sauce. Layer your lasagna in this order: zucchini, meat sauce, zucchini, a light layer of mozzarella cheese, and zucchini. Add the meat sauce to cover the layered zucchini. 

Bake, uncovered, for 20 minutes. Add the remaining mozzarella cheese and bake for another 15 minutes, until the cheese is melted and bubbly. Let the lasagna rest for 5 minutes before serving. 

Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.

Nutritional Facts

Total Fat
21g
32%
Sugar
8g
N/A
Saturated Fat
11g
55%
Cholesterol
126mg
42%
Protein
30g
59%
Carbs
14g
5%
Vitamin A
166µg
18%
Vitamin B12
2µg
35%
Vitamin B6
0.6mg
31.5%
Vitamin C
31mg
51%
Vitamin D
0.4µg
0.1%
Vitamin E
2mg
10%
Vitamin K
16µg
20%
Calcium
297mg
30%
Fiber
4g
15%
Folate (food)
48µg
N/A
Folate equivalent (total)
48µg
12%
Iron
4mg
22%
Magnesium
63mg
16%
Monounsaturated
7g
N/A
Niacin (B3)
6mg
28%
Phosphorus
394mg
56%
Polyunsaturated
1g
N/A
Potassium
986mg
28%
Riboflavin (B2)
0.5mg
28.2%
Sodium
794mg
33%
Thiamin (B1)
0.5mg
32.6%
Trans
0.4g
N/A
Zinc
5mg
36%

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