What I love the most about this zucchini and ricotta lasagna is that you can play with this recipe and create super yummy variations.
Sometimes I skip the ricotta and use mozzarella; sometimes I just use tomato sauce (without beef) to make a vegetarian version.
As the saying goes: the sky is the limit. 🙂
Also, this is usually my weekend special dish.
I don’t know why but lasagna always sounds to me as a perfect Sunday lunch option. 😆
And in case you are thinking “but I’ve had zucchini lasagna before, it’s always soggy and full of water!”, stop thinking and read my recipe!
I will show you how to prepare it the right way; soggy zucchini lasagna never again!
- 3 medium zucchinis, sliced
- 500 grams of minced beef
- ½ medium onion, chopped
- 1 tablespoon of minced garlic
- 2 cups of tomato sauce
- Salt and black pepper to taste
- 1 cup of ricotta cheese
- ¼ cup of parmesan cheese, grated
- First, place your zucchini slices in a food container and sprinkle some salt over them making sure all the slices are coated with salt.
- Be careful to not salt them too much. Let them rest for 30 minutes. ⏰
This will make the zucchinis release all their water, resulting in a non-soggy lasagne. 🙂 #nowyouknow
- Meanwhile, add minced beef in a frying pan and cook it for 10 minutes. Then add, onions and garlic, and cook for more 5 minutes.
Next, add the tomato sauce, season with salt and black pepper, and let it simmer for another 5 minutes. Reserve.
- Now, let’s assemble this beauty!
Start by creating a layer of beef and tomato sauce, then add a layer of zucchini, and finally a layer of ricotta cheese.
- Repeat it until you get a final layer of ricotta cheese. Finish with a layer of grated parmesan cheese.
- Bake it for 40 minutes at 180C (356F). ⏰
- It’s DONE! 🎉
Let it rest for 10 minutes before serving.
Did you know? Zucchini (or courgette, for the British) is a well-known green vegetable … but it can also happen to be golden-yellow! A variety produced in the Netherlands has a distinctive colour and it is appropriately called golden zucchini. 🙂
* Note: net carb count = total carbs - fiber. Carb count is estimated based on the products I used.
Always check nutrition labels for accurate carb counts and gluten information.