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Zucchini Lasagna Recipe

Zucchini Lasagna    

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Zucchini Lasagna Recipe uses zucchini instead of noodles and combines with ground beef, garlic, onion, olive oil, tomatoes, basil, ricotta, mozzarella cheese, egg and Parmigiano Reggiano to make this tasty zucchini recipe.


  • 1 lb extra-lean ground beef
  • 3 cloves garlic
  • 1/2 onion
  • 1 teaspoon olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tablespoon chopped fresh basil
  • 3 medium zucchini, sliced 1/8" thick
  • 15 oz part-skim ricotta
  • 16 oz part-skin mozzarella cheese, shredded
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg


  • In a medium 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 minutes. Return the meat to the pan, add 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.
  • Preheat oven to 350°F. In a medium bowl mix ricotta cheese, Parmesan cheese and egg. Stir well.
  • In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
  • Bake 45 minutes covered at 375°F, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.
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