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Homemade Best Zucchini Lasagna photo

Best Zucchini Lasagna

A hearty, low-carb lasagna that layers grilled zucchini with a savory meat sauce and three cheeses.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings

Equipment

  • Baking Sheet
  • Paper Towels
  • Large Skillet
  • Wooden Spoon
  • Large Bowl
  • 9x13 inch Baking Dish
  • Foil
  • Oven

Ingredients
  

  • 5-6 medium zucchini sliced into 1/8-inch thick long slices
  • 1 lb ground beef
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 128 oz crushed tomatoes 1 can
  • 2 cups fresh spinach
  • 1 tablespoon dried basil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 teaspoon red pepper flakes
  • 1 large egg
  • 15 oz ricotta cheese
  • 1/2 cup Parmesan grated
  • 8 oz mozzarella cheese about 2 cups, shredded
  • 8 oz Pepper Jack cheese about 2 cups, shredded
  • 1 cup mozzarella cheese shredded (for topping)
  • 1 cup marinara sauce

Instructions
 

  • Preheat the oven to 425°F (220°C). Lightly brush the zucchini slices with 1 tablespoon olive oil and arrange them on a lightly greased baking sheet or use a grill pan; roast or grill until tender and slightly browned, about 12–14 minutes.
  • Transfer cooked zucchini to paper towels and pat to remove excess moisture; set aside.
  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and minced garlic and cook 1 minute, stirring.
  • Add the ground beef, break it up with a wooden spoon, and cook until no longer pink. Drain any excess grease.
  • Stir in the tomato paste, crushed tomatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes; reduce heat and simmer gently for about 30 minutes.
  • Add the fresh spinach to the sauce, stir until wilted, then remove the sauce from the heat and set aside.
  • In a large bowl, mix the ricotta, grated Parmesan, 8 oz shredded mozzarella, 8 oz shredded Pepper Jack, egg, dried basil, and Italian seasoning until thoroughly combined; season with salt and pepper to taste.
  • Lightly grease a 9×13-inch baking dish with olive oil. Spread about 1/2 cup of the cheese mixture over the bottom of the dish, then lay a single layer of zucchini to cover the bottom.
  • Spread half of the remaining cheese mixture over the zucchini, then spoon half of the meat sauce on top. Add another zucchini layer, then the remaining cheese mixture and the remaining meat sauce.
  • Add a final layer of zucchini, spread 1 cup marinara sauce over the top, and sprinkle with 1 cup shredded mozzarella.
  • Preheat the oven to 375°F (190°C). Cover the dish with foil (avoid touching the cheese) and bake for 30 minutes.
  • Remove the foil and bake an additional 20–30 minutes until bubbling and the top is golden; broil briefly if needed to brown the cheese.
  • Let the lasagna rest 10–15 minutes before slicing, then garnish with parsley if desired and serve.

Notes

  • Pat zucchini dry to prevent a watery lasagna.
  • You can grill the zucchini instead of roasting for extra flavor.
  • Drain excess grease from the cooked beef to reduce oiliness.
  • Use a foil tent to prevent the foil from touching the cheese.