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Best Zucchini Lasagna Recipe: Satisfying and Not Watery

The Best Zucchini Lasagna Recipe (NOT Watery!)
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The Best Zucchini Lasagna Recipe that is satisfying and not watery.

Ingredients

Scale
  • 3 medium zucchinis
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 24 ounces marinara sauce
  • 15 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchinis lengthwise and sprinkle with salt. Let them sit for 15 minutes to draw out moisture.
  3. In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
  4. Add ground beef and cook until browned. Stir in marinara sauce and let simmer for 10 minutes.
  5. In a bowl, mix ricotta cheese, egg, oregano, basil, salt, and pepper.
  6. Layer zucchini slices, ricotta mixture, meat sauce, and mozzarella cheese in a baking dish. Repeat layers.
  7. Top with grated Parmesan cheese.
  8. Bake for 40-45 minutes until bubbly and golden on top.
  9. Let cool for 10 minutes before serving.

Notes

  • Use a mandoline for even slicing of zucchinis.
  • For extra flavor, add crushed red pepper flakes to the meat sauce.

Nutrition

Keywords: Zucchini, Lasagna, Recipe, Not Watery

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