Zucchini Lasagna

Zucchini Lasagna
Staff Writer
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
226
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. 

Nutritional Facts

Total Fat
10g
14%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
85mg
28%
Carbohydrate, by difference
5g
4%
Protein
28g
61%
Vitamin A, RAE
100µg
14%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
39µg
43%
Calcium, Ca
300mg
30%
Choline, total
71mg
17%
Fiber, total dietary
1g
4%
Folate, total
25µg
6%
Iron, Fe
5mg
28%
Magnesium, Mg
42mg
13%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
363mg
52%
Selenium, Se
26µg
47%
Sodium, Na
299mg
20%
Water
74g
3%
Zinc, Zn
6mg
75%

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.