Zucchini lasagna is a contemporary tackle a basic consolation meals dish. It’s loaded with veggies, however nonetheless has the wealthy flavors and delicious texture of a standard lasagna. Prime it off with some grated parmesan cheese and basil leaves, and also you’ll have the right weeknight meal for the entire household.
Lasagna is consolation meals that hits straight dwelling. However for me, I’m at all times on the lookout for methods to include extra greens and create more healthy spins on basic recipes. Enter, this zucchini lasagna! It’s nonetheless bought that hearty, tacky lasagna taste, nevertheless it’s a bit lighter and veggie-forward.
I’m an enormous fan of reworking zucchini into virtually something, from zucchini noodles to zucchini bread. And this zucchini lasagna is just like my zucchini noodle spaghetti bolognese, however in casserole type that works so effectively for household dinners (or meal prepping for the week). Oh, and did I point out you may freeze it? It’s a particular win for straightforward, weeknight dinners!
Zucchini Lasagna Recipe Substances
The elements for zucchini lasagna are fairly fundamental: zucchini, floor beef, pasta sauce, ricotta, parmesan, mozzarella, egg, basil, and parsley. However there are just a few small particulars to be careful for in terms of texture and consistency. Let’s have a look:
- Small vs. massive zucchini: Both dimension will work, simply be sure to have about 2 kilos of zucchini which is about 5 small zucchini or 3 massive zucchini.
- Half-skim vs. entire milk ricotta: Entire milk ricotta has a richer, creamier texture whereas part-skim will prevent some energy and fats. Each work nice, it’s as much as you.
- Mozzarella vs. parmesan: I recommend utilizing each! On this recipe, I combine the ricotta and parmesan collectively and grate the mozzarella on high. I like the number of cheeses.
Useful tip: The great thing about lasagna is which you can pack it with any thinly sliced vegetable corresponding to mushrooms, spinach, onions, or eggplant. You possibly can even slice pumpkin or candy potato as alternating slices with the zucchini. The chances are infinite!
Easy methods to Make Zucchini Much less Watery
Chances are you’ll recall from my zucchini noodles put up that zucchini is 95% water. Meaning if you cook dinner it, it can naturally develop into watery. However in case you’re seeking to have rather less juice in your lasagna, I do have just a few suggestions:
- Slice your zucchini into thinner slices: Thinner slices imply fewer zucchini, thus much less water.
- Salt your zucchini slices: Salt helps to attract water out of the zucchini! As soon as salted, allow them to sit for quarter-hour earlier than blotting dry with a paper towel.
- Grill to scale back the moisture: Grill the zucchini slices for 1 to 2 minutes on both sides.
Personally, I don’t thoughts if my zucchini is a little more watery. I simply scoop out a portion of lasagna with a spatula with holes, which drains any water. However be at liberty to make use of the tactic that works greatest for you.
Lastly, word that this recipe additionally makes use of extra zucchini than different zucchini lasagnas, because the slices are layered on high of one another. So it can come out a bit extra watery than anticipated. I personally love biting into the chunks of zucchini, so my motto is the extra the higher!
Easy methods to Minimize Zucchini for Lasagna
You need to use a mandoline, peeler, or vegetable sheet cutter. However as a result of many individuals don’t personal a vegetable sheet cutter, I’m displaying you reduce your zucchini utilizing a mandolin or a peeler immediately. I favor a mandolin as a result of it permits me to manage the thickness of my zucchini. Plus, I discover it to be sooner and simpler than a peeler.
How To Make Zucchini Lasagna
Slice the zucchini lengthwise. In case you’d prefer to make your lasagna much less watery, use one of many suggestions above.
Make the bolognese sauce. In a big pan, cook dinner the bottom beef till it’s completely browned. Then, stir within the pasta sauce.
Make the ricotta combine. Stir collectively the ricotta cheese, parmesan, egg, and a few salt and pepper in a separate bowl.
Add the primary set of layers. First, unfold some pasta sauce onto the underside of the casserole dish. Second, layer zucchini slices on high. Third, add half of the bolognese sauce. Lastly, evenly unfold half of the ricotta combination, with sprinkles of grated mozzarella, parsley, and basil on high.
Repeat these layers yet another time. Be at liberty to press down in your zucchini within the second layer to get it good and flat. Then high the final zucchini layer with further herbs and grated mozzarella.
Bake the lasagna. Cook dinner it for about 40 minutes, then let it broil for five minutes to get a pleasant golden brown high. Garnish with entire basil leaves and serve!
Storage Suggestions
- To retailer for the week: As soon as the lasagna has cooled, place it in an hermetic container. It would hold for 4 to five days within the fridge.
- Freeze for later: That is one in every of my favourite freezer-friendly meals! I like to recommend pre-slicing the lasagna earlier than storing particular person parts in a freezer-safe container. It would hold for as much as 3 months.
Extra Zucchini Recipes
In case you nonetheless have an abundance of zucchini, these zucchini recipes are the most effective of the most effective!
I’m assured that this zucchini lasagna will immediately develop into a dinner favourite. When you make it, let me know the way it turned out within the remark field beneath!
Zucchini Lasagna Recipe (Not Watery)
This zucchini lasagna recipe places a scrumptious, veggie spin on a basic consolation meals dish. Bonus, it is excellent for a low-carb dinner thought! Watch the video beneath to see make it!
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Slice zucchini. Preheat the oven to 400°F (200°C). Slice the zucchini lengthwise into skinny slices, as skinny or thick as you would like. Put aside.
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Make bolognese. Add the bottom beef to a big pan over medium-high warmth. Finely break down the bottom beef with a spatula and pan-fry till browned and now not pink. Then, pour the pasta sauce on high (keep in mind to order 1/2 cup) and stir collectively, then take away from warmth.
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Make ricotta combine. In a medium bowl, make the ricotta combine by stirring collectively the ricotta cheese, parmesan, egg, salt and pepper.
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Add the primary layers. Unfold 1/2 cup of pasta sauce onto the underside of your 9×13-inch casserole dish. Then add your zucchini slices on high of the pasta sauce. They’ll overlap or you may place them side-by-side.
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Add the secondary layers. Prime the zucchini with 1/2 of the bolognese sauce, and evenly unfold 1/2 the ricotta combine on high of that. Then, add 1/2 cup of grated mozzarella with a sprinkle of chopped parsley and basil.
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Repeat these layers yet another time.
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End the topping. Prime the lasagna with a closing layer of zucchini slices, a sprinkle of chopped parsley and basil, and 1/2 cup of mozzarella cheese.
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Bake. Place the lasagna within the oven and cook dinner for 40 to 45 minutes. Broil for a few minutes to get a pleasant golden high. Garnish with entire basil leaves and serve.
- I used store-bought pasta sauce (I like Rao’s) however in case you’d prefer to make your bolognese from scratch, you may comply with my bolognese recipe.
- That is the mandoline I like…and don’t overlook to make use of reduce resistant gloves as effectively. Your fingers will thanks!
- The casserole dish is 9×13 for these on the lookout for precise measurements.
Energy: 362kcal, Carbohydrates: 7g, Protein: 25g, Fats: 26g, Saturated Fats: 12g, Ldl cholesterol: 104mg, Sodium: 603mg, Potassium: 626mg, Fiber: 2g, Sugar: 4g, Vitamin A: 720IU, Vitamin C: 16mg, Calcium: 270mg, Iron: 3mg
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Recipe initially posted September 2019, however up to date to incorporate new data.
