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Best Zucchini Lasagna

A hearty zucchini-based lasagna layered with a savory beef tomato sauce and a four-cheese mixture.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 12 servings

Ingredients

  • 5-6 medium zucchini sliced into 1/8-inch thick long slices
  • 1 lb ground beef
  • 2 tablespoons olive oil plus more for greasing
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 28 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

  • If time allows, pre-cook the zucchini to reduce moisture; otherwise proceed to the next step.
  • Preheat the oven to 425°F (218°C). Brush zucchini slices with olive oil and arrange in a single layer on a lightly greased baking sheet or use a grill pan.
  • Bake or grill the zucchini for 12–14 minutes until slightly softened, then transfer to paper towels to drain and cool.
  • Preheat a large skillet over medium-high heat and add 2 tablespoons olive oil.
  • Add the diced onion and minced garlic to the hot oil and cook, stirring, for about 1 minute.
  • Push the onion and garlic to one side, add the ground beef, brown and break it up with a wooden spoon, then cook until no longer pink; drain excess fat.
  • Stir in the tomato paste and crushed tomatoes, then add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and Italian seasoning; reduce heat and simmer on low for about 30 minutes.
  • Add the fresh spinach to the meat sauce, stir until wilted, then remove from heat and set the meat sauce aside.
  • In a large bowl, combine ricotta, 1/2 cup grated Parmesan, 8 oz shredded mozzarella, 8 oz shredded Pepper Jack, the large egg, dried basil, Italian seasoning, red pepper flakes, and salt and pepper to taste; mix until well combined.
  • Lightly grease a 9×13-inch casserole dish with olive oil and spread about 1/2 cup of the cheese mixture on the bottom.
  • Arrange one layer of zucchini slices to cover the bottom, spread half of the remaining cheese mixture over the zucchini, then top with half of the meat sauce.
  • Add another layer of zucchini, spread the remaining cheese mixture, then top with the remaining meat sauce.
  • Finish with a final layer of zucchini, spread 1 cup marinara sauce over the top, and sprinkle 1 cup shredded mozzarella evenly over the sauce.
  • Preheat the oven to 375°F (190°C). Cover the dish with foil (not touching the cheese) and bake for 30 minutes.
  • Remove the foil and bake uncovered for another 20–30 minutes until bubbly; broil briefly if desired to brown the cheese.
  • Remove from the oven and let rest for 10–15 minutes before slicing and serving.
  • Garnish with parsley if desired and serve.

Equipment

  • Baking Sheet
  • Paper Towels
  • Large Skillet
  • Wooden Spoon
  • Large Bowl
  • 9×13? casserole dish
  • Foil
  • Oven

Notes

  • Pre-cooking zucchini reduces excess moisture.
  • Drain browned beef to avoid a greasy sauce.
  • Use paper towels to blot zucchini after baking.
  • Cover foil so it does not touch the cheese.
  • Let the lasagna rest before slicing for cleaner pieces.