Ingredients
2 lb (907 g) zucchini (about 2–3 large)
1 ½ lb (680 g) ground beef
1 tsp salt, divided
½ tsp black pepper
¼ tsp red pepper flakes
15 oz (425 g) full-fat ricotta cheese
½ cup (50 g) grated parmesan cheese
½ cup (12 g) chopped fresh basil
1 large egg
2 cloves garlic, minced
1 ½ cups (224 g) crushed or pureed tomatoes
1 tbsp olive oil
12 oz (340 g) shredded mozzarella cheese
Instructions
- Preheat grill & prep zucchini:
Preheat grill to medium. Cut zucchini in half crosswise, then slice into ¼-inch thick slices using a mandolin or sharp knife. - Grill zucchini slices:
Grill slices 3–5 minutes per side until tender and much of the moisture is gone. Set aside. (Oven alternative: Roast at 350°F on wire racks for 20 minutes.) - Cook the meat sauce:
Heat a large sauté pan over medium heat. Add ground beef and cook 7–10 minutes until browned, breaking up clumps. Sprinkle with ¾ tsp salt, black pepper, and red pepper flakes. Stir in crushed tomatoes and simmer briefly. - Prepare ricotta filling:
In a bowl, mix ricotta, parmesan, basil, egg, garlic, and the remaining ¼ tsp salt until smooth. - Assemble the lasagna:
Preheat oven to 350°F (175°C). Brush a 9×13 inch baking dish with olive oil. Layer ingredients in this order: -
One-third of zucchini slices
-
One-third of ricotta mixture
-
One-third of meat sauce
-
One-quarter of mozzarella
- Repeat two more times, finishing with half of the remaining mozzarella on top.
- Bake:
Bake 30 minutes until bubbling and hot. Let stand 10 minutes before serving.
Notes
- Uniform slices: A mandoline ensures even zucchini slices for consistent layers.
- Prevent watery lasagna: Dry grilling or oven roasting removes excess zucchini moisture.
- Meat variations: Ground turkey, chicken, or Italian sausage can be substituted.
- Vegetarian option: Swap meat for mushrooms or other veggies in the sauce.
- Freezing: Fully bake before freezing. Thaw and reheat in the oven for best results.
- Extra cheesy topping: Use remaining mozzarella for a golden, bubbly top layer.
- Prep Time: 35 min
- Cook Time: 50 min