Summer Zucchini Lasagna

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Why Make This Recipe

Summer Zucchini Lasagna is a fantastic way to enjoy fresh vegetables while indulging in a comforting classic. It’s a lighter twist on traditional lasagna, using zucchini instead of some pasta layers, making it healthier and full of flavor. Plus, it’s an excellent way to use up extra zucchini during the growing season. This dish is sure to delight your family and friends!

How to Make Summer Zucchini Lasagna

Ingredients

• 9 lasagna noodles, cooked
• 1 lb ground beef or turkey
• 2 cups marinara or tomato sauce
• 1 medium zucchini, thinly sliced
• 1 1/2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• Salt, pepper & Italian seasoning

Directions

1. Cook Meat: In a skillet, brown the ground beef or turkey. Drain any excess fat and add the marinara sauce. Let it simmer for about 5 minutes.

2. Mix Cheese: In a bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, pepper, and Italian seasoning. Mix well until smooth.

3. Layer: In a baking dish, start by spreading a layer of meat sauce on the bottom. Then add a layer of noodles, followed by the ricotta mixture, some zucchini slices, and a sprinkle of mozzarella cheese. Repeat these layers until all ingredients are used, finishing with a layer of mozzarella on top.

4. Bake: Cover the baking dish with foil and place it in a preheated oven at 375°F (190°C). Bake for 30 minutes. After that, remove the foil and bake for another 10-15 minutes, or until the cheese is golden and bubbly.

5. Rest & Serve: Once out of the oven, let the lasagna sit for about 10 minutes before slicing. This helps it hold its shape for serving.

How to Serve Summer Zucchini Lasagna

Serve the Summer Zucchini Lasagna warm, garnished with fresh basil or parsley for a touch of color. Pair it with a simple green salad and some garlic bread for a complete meal. Enjoy each cheesy, flavorful bite!

How to Store Summer Zucchini Lasagna

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Store any leftover lasagna in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. To freeze, wrap individual portions tightly in plastic wrap and then in aluminum foil. Frozen lasagna can be stored for up to 3 months.

Tips to Make Summer Zucchini Lasagna

• Use a mix of cheeses for added flavor. Try adding some cheddar or provolone cheese for a different taste.
• If you prefer a vegetarian version, simply skip the meat and add more vegetables like spinach or mushrooms.
• For a bit of heat, sprinkle some red pepper flakes into the meat sauce.

Variation

Feel free to experiment by adding different vegetables, such as bell peppers or spinach, to the layers. You can also use whole wheat noodles for a healthier option or add pesto to the ricotta mixture for a twist.

FAQs

1. Can I make this lasagna ahead of time?
Yes! You can prepare it a day in advance and keep it in the fridge before baking. Just cover it tightly with foil.

2. Can I substitute the ground beef?
Absolutely! Ground turkey, chicken, or plant-based meats work well as alternatives.

3. How do I know when the lasagna is done?
The lasagna is done when the cheese on top is golden, and the entire dish is bubbling. Let it rest before serving for the best results.

Summer Zucchini Lasagna

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A lighter twist on traditional lasagna using zucchini instead of pasta for a healthier and flavorful dish.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Noodles and Meat

• 9 pieces lasagna noodles, cooked
• 1 lb ground beef or turkey Can substitute with ground turkey, chicken, or plant-based meats.
• 2 cups marinara or tomato sauce

Cheese Mixture

• 1 medium zucchini, thinly sliced
• 1.5 cups shredded mozzarella cheese Use a mix of cheeses for added flavor.
• 1 cup ricotta cheese
• 0.25 cup grated Parmesan cheese
• 1 piece egg

Seasoning

• to taste Salt
• to taste pepper
• to taste Italian seasoning

Method

 

Cook Meat

1. In a skillet, brown the ground beef or turkey. Drain any excess fat and add the marinara sauce. Let it simmer for about 5 minutes.

Mix Cheese

1. In a bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, pepper, and Italian seasoning. Mix well until smooth.

Layer

1. In a baking dish, start by spreading a layer of meat sauce on the bottom.
2. Then add a layer of noodles, followed by the ricotta mixture, some zucchini slices, and a sprinkle of mozzarella cheese.
3. Repeat these layers until all ingredients are used, finishing with a layer of mozzarella on top.

Bake

1. Cover the baking dish with foil and place it in a preheated oven at 375°F (190°C).
2. Bake for 30 minutes. After that, remove the foil and bake for another 10-15 minutes, or until the cheese is golden and bubbly.

Rest & Serve

1. Once out of the oven, let the lasagna sit for about 10 minutes before slicing. This helps it hold its shape for serving.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 3gSugar: 5g

Notes

Store any leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. For freezing, wrap individual portions tightly and store for up to 3 months.

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