Zucchini Lasagna Recipe

Name: Zucchini Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground Italian sausage; 1 lb ground beef (or buffalo, elk, deer...); 1 medium onion, chopped; 2 -3 garlic cloves, minced; 1 (14 ounce) can tomato sauce; 1 (14 ounce) can diced tomatoes (partially drained) or 1 (14 ounce) can crushed tomatoes (partially drained); 4 -6 medium mushrooms, sliced (optional); 1 teaspoon kosher salt; 1 teaspoon sugar (optional) or 1 teaspoon honey (optional); 2 tablespoons fresh Italian parsley, finely chopped; 1 tablespoon fresh oregano, chopped (or 1.5 tsp dried); 2 teaspoons fresh basil, chopped (or 1 tsp dried); 1 teaspoon fresh thyme, chopped (or 1/2 tsp dried); ½ teaspoon dried fennel seed (optional, my Italian sausage usually has plenty); 1 12-2 lbs zucchini (sliced and peeled nets about 1-1.5 lbs total); 2 eggs; ¼ cup grated parmesan romano cheese or ¼ cup parmigiana parmigiano-reggiano cheese; 16 ounces whole milk ricotta cheese; 16 ounces low moisture mozzarella cheese, grated

Servings: persons

1 lb ground Italian sausage
1 lb ground beef (or buffalo, elk, deer...)
1 medium onion, chopped
2 -3 garlic cloves, minced
1 (14 ounce) can tomato sauce
1 (14 ounce) can diced tomatoes (partially drained) or 1 (14 ounce) can crushed tomatoes (partially drained)
4 -6 medium mushrooms, sliced (optional)
1 teaspoon kosher salt
1 teaspoon sugar (optional) or 1 teaspoon honey (optional)
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon fresh oregano, chopped (or 1.5 tsp dried)
2 teaspoons fresh basil, chopped (or 1 tsp dried)
1 teaspoon fresh thyme, chopped (or 1/2 tsp dried)
½ teaspoon dried fennel seed (optional, my Italian sausage usually has plenty)
1 12-2 lbs zucchini (sliced and peeled nets about 1-1.5 lbs total)
2 eggs
¼ cup grated parmesan romano cheese or ¼ cup parmigiana parmigiano-reggiano cheese
16 ounces whole milk ricotta cheese
16 ounces low moisture mozzarella cheese, grated

1
Brown Italian sausage and ground meat on medium to medium high heat.
2
Drain if needed.
3
To the meat mixture add diced onions and allow to soften for 5 minutes.
4
Add in garlic, stir for 30 seconds.
5
Incorporate tomato sauce, diced tomatoes, mushrooms, salt, and Italian seasonings with meat.
6
Reduce heat and allow to simmer stirring occasionally for about 15 minutes.
7
Slice zucchini into thin horizontal sheets similar to lasagna pasta.
8
Lay out and pat dry on paper towels.
9
Set aside.
10
Combine ricotta cheese, grated Parmesan and eggs in a bowl until mixed well.
11
Set aside.
12
Preheat oven to 375 degrees F.
13
Check meat sauce for flavoring, adjust if necessary (adding sugar to reduce acidity per taste preference).
14
Once the meat sauce liquid has reduced remove from heat and line up all ingredients to assemble the lasagna.
15
In a 13x9 glass baking dish combine a third of each ingredient in layers as follows:.
16
-Zucchini slices.
17
-Ricotta mixture.
18
-Meat sauce.
19
-Mozzarella.
20
Repeat two more times.
21
Bake for 45 minutes or until bubbly throughout and cheese is dark golden brown.
22
Rest for 10 minutes before slicing.

910

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb ground Italian sausage, 1 lb ground beef (or buffalo, elk, deer...), 1 medium onion, chopped, 2 -3 garlic cloves, minced, and more.

Yes, Zucchini Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Lasagna

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