Summer Zucchini Lasagna

why make this recipe

Summer Zucchini Lasagna is a great dish for warm weather. It uses fresh zucchini, making it a lighter and healthier option compared to traditional lasagna. This recipe is also versatile, allowing you to substitute ingredients based on what you have on hand. Whether you want a comforting meal or a way to use summer vegetables, this lasagna hits the spot!

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:

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.
Mix Cheese: In a bowl, combine ricotta cheese, the egg, Parmesan cheese, salt, pepper, and Italian seasoning. Mix well until smooth.
Layer: In a baking dish, spread a layer of meat sauce on the bottom. Then, place lasagna noodles on top, followed by the ricotta mixture, zucchini slices, and mozzarella cheese. Repeat the layers until you finish with mozzarella on top.
Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. After that, remove the foil and bake for another 10–15 minutes until the cheese is golden and bubbly.
Rest & Serve: Allow the lasagna to sit for about 10 minutes before slicing and serving. This resting time helps it hold together better when you cut it.

how to serve Summer Zucchini Lasagna

Serve the Summer Zucchini Lasagna warm, and you can pair it with a simple green salad or garlic bread for a complete meal. A sprinkle of fresh basil or extra Parmesan on top makes it even more delicious.

how to store Summer Zucchini Lasagna

You can store any leftovers in an airtight container in the refrigerator. It will last for about 3 to 5 days. You can also freeze it for longer storage. Just make sure to wrap it tightly in aluminum foil or freezer bags.

tips to make Summer Zucchini Lasagna

If you want a vegetarian version, skip the meat and add more vegetables like mushrooms or spinach.
Using no-boil lasagna noodles can save time; just adjust the sauce to make sure the layers are moist enough.
Feel free to use different cheeses based on your preference. For example, you could use goat cheese or a mix of Italian cheeses.

variation

You can add layers of cooked spinach, bell peppers, or mushrooms for more flavor and nutrients. Using different types of sauce, like pesto, can also provide a unique twist on the dish.

FAQs

Q: Can I make this lasagna ahead of time?
A: Yes, you can prepare the layers ahead and bake it the next day. Just make sure to refrigerate it until you are ready to bake.

Q: Is this recipe gluten-free?
A: This recipe is not gluten-free due to the lasagna noodles. However, you can use gluten-free noodles to make it suitable for gluten-free diets.

Q: Can I use other types of meat?
A: Absolutely! You can substitute ground beef with turkey, chicken, or even sausage for a different flavor.