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Summer Zucchini Lasagna

A lighter twist on traditional lasagna using fresh zucchini, rich meat sauce, and creamy cheeses for a wholesome summer meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

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

Method
 

Cooking the Meat
  1. In a skillet, brown the ground beef. Drain excess fat and add the marinara sauce. Simmer for 5 minutes.
Mixing the Cheese
  1. In a bowl, mix the ricotta cheese, egg, Parmesan cheese, salt, pepper, and Italian seasoning.
Layering the Lasagna
  1. In a baking dish, spread a layer of meat sauce, then noodles, ricotta mixture, zucchini slices, and mozzarella cheese. Repeat layers.
Baking
  1. Cover the dish with foil and bake at 375°F (190°C) for 30 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden.
Serving
  1. Let the lasagna sit for 10 minutes before slicing and serving.

Notes

Can be served with a simple side salad, garlic bread, or a glass of red wine. For extra flavor, add more Italian seasoning or fresh herbs. Can use no-boil noodles to save time.