With layers of fresh zucchini, ricotta cheese and rich meat sauce, this meal is the best way to enjoy fresh garden zucchini!
Ingredients for Zucchini Lasagna
Zucchini: Choose firm and fresh zucchini; no need to peel store-bought zucchini. If using extra large garden zucchini, the skin can be a bit tough, and you might like to peel them and remove any large seeds. Meat: I use ground beef in this recipe, but feel free to use any combination of Italian sausage, ground chicken, or turkey. Sauce: Canned crushed tomatoes taste fresh and are the base of the sauce, while diced diced tomatoes add texture. To make it quick, you can make this zucchini lasagna recipe with marinara sauce or your favorite pasta sauce in place of crushed and diced tomatoes (skip the sugar, too). Seasoning: Italian Seasoning, adds a classic herb flavor, while a bit small of sugar balances the acidity of the tomatoes. Cheese Layer: I love ricotta or cottage cheese in this recipe and have made it many times with either option. Cottage cheese tends to be more readily available and budget-friendly. Egg helps bind the cheese layer.
Variations
Add layers of vegetables like sauteed mushrooms and onions, spinach, eggplant, tomatoes, or any combination of roasted veggies. Instead of ricotta, you can use less expensive, small-curd cottage cheese if desired. Prepare lasagna in a roll-up style for perfect portions. This recipe is also great using eggplant instead of zukes.
How to Make Zucchini Lasagna
Storing Zucchini Lasagna
Keep leftover zucchini lasagna in an airtight container in the refrigerator for up to 5 days, or freeze in a freezer-safe container for up to 3 months. Reheat in the oven or microwave. Thaw frozen zucchini lasagna overnight in the refrigerator before reheating. Cover with foil and bake at 350°F for 30-40 minutes. Add extra cheese on the top and broil for 2-3 minutes for a crispy brown and bubbly crust.
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Cook the zucchini according to the recipe below before layering. Cook the sauce until it’s quite thick since the zucchini will add extra liquid. Ensure the lasagna rests for 20 to 30 minutes before serving. Once rested, I sometimes tilt the pan to drain a little bit of the water, it is inevitable that there will be a little bit.
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