Summer Zucchini Lasagna
Why make this recipe
Summer Zucchini Lasagna is a delightful twist on traditional lasagna. This dish is not only comforting but also a great way to use fresh summer zucchini. It’s healthier than regular lasagna, as the zucchini adds extra veggies, making it a wholesome meal. Plus, it’s perfect for hot days when you want something hearty but light. With layers of rich meat sauce, creamy cheese, and tender zucchini, it is sure to please everyone at the table.
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. Drain excess fat and add the marinara sauce. Simmer for 5 minutes.
- Mix Cheese: In a bowl, mix the ricotta cheese, egg, Parmesan cheese, salt, pepper, and Italian seasoning.
- Layer: In a baking dish, spread a layer of meat sauce, then noodles, ricotta mixture, zucchini slices, and mozzarella cheese. Repeat layers.
- Bake: Cover the dish with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden.
- Rest & Serve: Let the lasagna sit for 10 minutes before slicing and serving.
How to serve Summer Zucchini Lasagna
Serve Summer Zucchini Lasagna warm. It can be accompanied by a simple side salad, garlic bread, or a glass of your favorite red wine. This makes a complete meal that is satisfying and delicious.
How to store Summer Zucchini Lasagna
To store leftover lasagna, let it cool completely. Then, cover it tightly with plastic wrap or foil and place it in the refrigerator. It will last for about 3-4 days. You can also freeze it. Just wrap it well and store it in the freezer for up to 3 months. Thaw in the fridge before reheating.
Tips to make Summer Zucchini Lasagna
- For extra flavor, add more Italian seasoning or some chopped fresh herbs like basil or oregano.
- You can use no-boil lasagna noodles to save time.
- To make it even lighter, you can skip the meat and add more vegetables, like bell peppers or mushrooms.
Variations
If you want a vegetarian version, simply replace the meat with extra zucchini or other veggies, such as spinach or eggplant. You can also use different types of cheese, like feta or goat cheese, for a different flavor.
FAQs
1. Can I make it ahead of time?
Yes, you can prepare the lasagna a day in advance. Just cover it and keep it in the fridge until ready to bake.
2. Can I freeze leftovers?
Absolutely! Leftover lasagna can be frozen for up to 3 months. Just thaw it in the fridge before reheating.
3. What can I serve with this dish?
This lasagna pairs well with a green salad, garlic bread, or even a light soup for a complete meal.
Summer Zucchini Lasagna
Ingredients
For the lasagna
- 9 pieces Lasagna noodles, cooked
- 1 lb Ground beef or turkey
- 2 cups Marinara or tomato sauce
- 1 medium Zucchini, thinly sliced
- 1.5 cups Shredded mozzarella cheese
- 1 cup Ricotta cheese
- 0.25 cup Grated Parmesan cheese
- 1 piece Egg
- to taste Salt
- to taste Pepper
- to taste Italian seasoning
Instructions
Cooking the Meat
- In a skillet, brown the ground beef. Drain excess fat and add the marinara sauce. Simmer for 5 minutes.
Mixing the Cheese
- In a bowl, mix the ricotta cheese, egg, Parmesan cheese, salt, pepper, and Italian seasoning.
Layering the Lasagna
- In a baking dish, spread a layer of meat sauce, then noodles, ricotta mixture, zucchini slices, and mozzarella cheese. Repeat layers.
Baking
- Cover the dish with foil and bake at 375°F (190°C) for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is golden.
Serving
- Let the lasagna sit for 10 minutes before slicing and serving.
Notes
Summer Zucchini Lasagna
Ingredients
For the Lasagna
- 9 pieces Lasagna noodles, cooked
- 1 lb Ground beef or turkey
- 2 cups Marinara or tomato sauce
- 1 medium Zucchini, thinly sliced
- 1.5 cups Shredded mozzarella cheese
- 1 cup Ricotta cheese
- 0.25 cup Grated Parmesan cheese
- 1 piece Egg
- to taste Salt
- to taste Pepper
- to taste Italian seasoning
Instructions
Cooking the Meat
- In a skillet, brown the ground beef. Drain excess fat and add the marinara sauce. Simmer for 5 minutes.
Mixing the Cheese
- In a bowl, mix the ricotta cheese, egg, Parmesan cheese, salt, pepper, and Italian seasoning.
Layering the Lasagna
- In a baking dish, spread a layer of meat sauce, then noodles, ricotta mixture, zucchini slices, and mozzarella cheese. Repeat layers.
Baking
- Cover the dish with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden.
Serving
- Let the lasagna sit for 10 minutes before slicing and serving.
