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Zucchini Lasagna

This is my most requested recipe after people have it at our house. I save this recipe for bigger family meals, because it does take time. The end result is so worth it though! It does heat up well the next day.

Prep Time: 15 Minutes | Cook Time: 2 Hours


  • 1 lb. 93% lean beef

  • 3 cloves of garlic

  • ½ onion

  • 1 tsp olive oil

  • salt and pepper

  • 28 oz can crushed tomatoes (if you have fresh tomatoes, cook those down in advance and use them instead)

  • 2 tbsp chopped basil

  • 3 medium zucchini, sliced 1/8” thick (I use something like a potato peeler to get mine sliced)

  • 15 oz part-skim ricotta

  • 16 oz part-skim mozzarella cheese, shredded

  • ¼ cup Parmigiano Reggiano

  • 1 large egg


  1. In a medium saucepan, brown meat and season with salt.  When cooked drain in a colander to remove any fat

  2. Add olive oil to the pan and sauté garlic and onions about 2 minutes. Return the meat to the pan.  Add the tomatoes, basil, salt and pepper.  Simmer on low for at least 30-40 minutes, covered.  Do not add extra water, the sauce should be thick.

  3. Preheat oven to 375

  4. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

  5. In a 9x12 casserole spread some sauce on the bottom and layer zucchini to cover.  Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until your ingredients are used up.  Top with any extra sauce and mozzarella (I like a good layer of mozzarella on top).  Cover with foil.

  6. Bake 45 minutes covered at 375, then uncovered for 15 minutes.  let stand about 5-10 minutes before serving (I also sprinkle some more parmesan on top before serving)


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