Recipe Detail

Zucchini Lasagna

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  • Main Ingredient


  • Category:  Pasta

  • Cuisine:  American

  • Prep Time:  30 min(s)

  • Cook Time:  90 min(s)

  • Recipe Type:  Public

  • Source:


  • Tags:

  • Notes:

    Serving 1/8, calories 275, carbs 13g, protein 26g, fat 13g, saturated fat 7g, cholesterol 84mg, sodiu 648mg, fiber 2.5g, sugar 5g Blue smart points 9, green smart points 9, purple smart points 9, PointsPlus 9

  • Posted By:  kbowlen

  • Posted On:  Jul 24, 2020

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Number of Servings:


  1. 1 pounds - lean ground beef
  2. 1 1/2 teaspoons - salt
  3. 1 teaspoons - olive oil
  4. 1/2 - large onion chopped
  5. 3 - cloves garlic minced
  6. 28 ounces - canned crushed tomatoes
  7. 2 tablespoons - fresh basil chopped
  8. - black pepper
  9. 3 - med zucchini 8 oz each, sliced 1/8 in thick
  10. 1 1/2 cups - part-skim ricotta
  11. 1/4 cups - Parmesan cheese
  12. 1 - large egg
  13. 4 cups - part-skim mozzarella cheese shredded


In a med sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 mins. Return the meat to the pan, add tomatoes, basil, slat and pepper. Simmer on low for at least 30-40 mins, covered. Do not add extra water, the sauce should be thick. Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside for 10 mins. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 mins, blot excess moisture with a paper towel. Preheat a gas grill or grill pan to med high, and grill 2-3 mins per side, until slightly browned. Place on paper towels to soak any excess moisture. Preheat oven to 375. In a med bowl mix ricotta cheese, parmesan cheese and egg. Stir well. In a 9x12 casserole spread 1/2 c of sauce on the bottom and layer the zucchini to cover. Spread 1/2 c of the ricotta cheese mixture, then top with 1 c of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 mins. Uncover the foil and bake 20 mins (to dry up the sauce then place the remaining 1 c mozzarella and bake until melted, 10 mins. Let stand about 5-10 mins before serving.


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