Easy Baked Zucchini Lasagna

Friday, July 10, 2020
Easy Baked Zucchini Lasagna is a great summer casserole and super simple to make.



This can even be adapted to all vegetables by omitting the meat and using sauteed spinach or another one you prefer.



Our family is a big fan of zucchini and growing up my dad always grew it in our yard, the memories of this dish are priceless.



During the summer we bake lots of Zucchini Bread, make Zucchini Roll-ups, and love Fried Zucchini which dipped in fresh marinara sauce, it's out of this world!



This recipe is perfect for a lighter meal especially during warmer weather, and it can even be made in a slow cooker!



Check out the many suggestions below and make this casserole dish everyone will love.



If you're in a hurry you can even substitute bottled sauce instead of making homemade, adapt away!



Scroll down to the recipe card for this printable recipe.






this is  how to make a zucchini lasagna with bolognese sauce loaded with cheese in a casserole dish













this is a casserole with zucchini made into a lasagna loaded with sauce and cheese




Favorite Lasagna




Anyone who loves lasagna will be wowed that this is made with zucchini.



No boiling the noodles first or draining them, this casserole is not only a light healthier version it's very tasty too and a whole less work to make!



Just don't tell them you used lasagna, I astonished everyone when they found out, it really is delicious using this squash.







this is a fresh pot of crushed tomatoes being made into a bolognese sauce for lasagna





Tools


  • Sharp knife
  • Mandolin
  • Measuring cups and spoons
  • Baking dish
  • Cutting board
  • Bowls for mixing
  • Saucepan
  • Parchment paper
  • Wooden spoon






this is mandolin sliced zucchini lengthwise




Ingredients Needed

scroll down to the recipe card for exact measurements

  • zucchini
  • ground beef or ground turkey
  • crushed tomatoes
  • fennel seed ( give this a sausage flavor)
  • fresh minced garlic
  • dried oregano
  • whole milk ricotta cheese
  • Parmesan and Romano blended grated cheese
  • whole milk mozzarella or more
  • egg
  • salt and pepper, cayenne pepper to taste
  • small handful freshly chopped parsley and basil and more for garnishing






this is sliced zucchini layered with sauce meat and cheeses




Other Tips and Suggestions



  • Make it meatless
  • Use any kinds of squash or eggplant
  • Substitute beef for ground turkey or venison
  • For a quicker version use bottled sauce instead of homemade
  • Use low-fat products to cut calories IE cheeses
  • If using a frozen version and you have made two, scoop off any excess water while baking that
  • comes to the top or allow to thaw overnight in the refrigerator and drain any water before baking, it won't interrupt the flavor but you don't want the sauce watery
  • This will keep 2 months in the freezer
  • To reduce water in zucchini lay it out on a paper towel and lightly salt each strip drain and proceed
  • Use bottled sauce to save time
  • For Vegetarian substitute sauteed fresh spinach instead of meat
  • For seafood lovers, add shrimp instead of meat
  • Make the zucchini slices around 1/4 of an inch thick and one other tip for less water is to grill them first, however, I just salt them on paper towels.








this is whole milk ricotta cheese on top of a pan of layered zucchini to make a lasagna






Pan To Use:


  • Disposable or Deep Casserole Lasagna 13 x 9 lasagna pan
  • 2- 9-inch square pans 1 to put in the freezer for next time
  • Can be done in an oval style 5-quart slow cooker see notes below






this is a pan of zucchini lasagna ready to be baked in the oven





Cooking Methods:


  • Baked in a preheated 350-degree hot oven for 45 minutes
  • Layered in a slow cooker cooked on high 3 hours
  • Instant pot on the slow cooker mode same as a regular slow cooker
  • Toaster oven for 35 to 40 minutes using a  9x9 disposable pan
  • Allow more time if you have a frozen one (20 minutes additional time)






this is ricotta cheese mixed for lasagna with spices and egg





Other Zucchini Recipes To Try:



Baked Stuffed Zucchini

Baked Haddock with Shrimp and Zucchini

Zucchini Tomato Tart

Zucchini Tips and Tricks







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this is a pin for later how to make easy zucchini lasagna





Zucchini Lovers!




You are seriously missing out if you haven't tried this, we love using Eggplant or even yellow squash too, so use those healthy fresh summer vegetables and make them into a glorious Italian casserole.



You will love how easy this is and just follow my simple steps on how to make this Easy Baked Zucchini Lasagna, it's so good!



Good or bad we love your comments, so do stop by and let me know how you like this recipe.






Easy Baked Zucchini Lasagna
Print

Easy Baked Zucchini Lasagna

Yield: 8
Author:
Prep time: 25 MCook time: 35 MTotal time: 60 M
This is a lighter summer meal using zucchini instead of pasta layered with a bolognese quick sauce, cheeses, and baked. When zucchini is in abundance this is a delicious way to serve it.

Ingredients:

  • 4 large zucchini
  • 2 pounds ground beef
  • 28 ounce can of crushed tomatoes
  • 1 teaspoon fennel seed ( give this a sausage flavor)
  • 4 cloves of  fresh minced garlic 
  • 1 teaspoon dried oregano
  • 1- 15-ounce container of whole milk ricotta cheese
  • 1 cup Parmesan and Romano blended grated cheese
  • 2 cups whole milk mozzarella or more
  • 1 egg
  • salt and pepper, cayenne pepper to taste
  • small handful freshly chopped  parsley and basil and more for garnishing

Instructions:

  1. Prepare your pan your using by either spraying with cooking oil or use parchment paper for easy cleanup.
  2. Slice your zucchini lengthwise into slices using a sharp knife or use a mandolin'.
  3. Lay the sliced zucchini on paper towels and salt them to drain excess water.
  4. Make your bolognese sauce by adding the meat to a frying pan and saute with garlic until pink is gone.
  5. Add crushed tomatoes, fennel, oregano, basil, salt, pepper, and cayenne if using and simmer for 25 minutes on low heat.
  6. In a medium bowl add the ricotta and mix the ricotta cheese, chopped parsley, parmesan, egg, and some salt and pepper.
  7. Start with adding a scoop of bolognese sauce to the prepared casserole dish.
  8. Place your zucchini slices on top of the tomato sauce, then start to layering with the ricotta sprinkling with mozzarella cheese, zucchini sauce, and repeat.
  9. Bake for about 35 to 45 minutes, depending on pan size.
  10. Broil the top so the cheese browns for around 5 minutes on low broil heat.
  11. Serve with red pepper flakes, more cheese, and freshly chopped basil.
  12. Tips:
  13. This will keep 2 months in the freezer
  14. To reduce water in zucchini lay it out on a paper towel and lightly salt each strip drain and proceed
  15. Use bottled sauce to save time
  16. For Vegetarian substitute sauteed fresh spinach instead of meat
  17. For seafood lovers, add shrimp instead of meat
zucchini lasagna, zucchini baked with ricotta, zucchini parmesan, zucchini recipes
vegetable recipes, zucchini recipes, squash recipes,bolognese sauce recipe
Italian American
Created using The Recipes Generator











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4 comments

  1. So delicious and packed full of flavours! I am drooling over that thick layer of cheesy topping :-))

    ReplyDelete
  2. It looks delicious Claudia but I must admit no not being a fan of spaghetti squash or zucchini lasagna, but I do enjoy eggplant parmesan.

    ReplyDelete
  3. What a tasty way to sneak in some veggies in my kiddos diets! They will love this!

    ReplyDelete
  4. So delicious with the zucchini! I haven't tried it this way before and it's SO good!

    ReplyDelete

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