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Zucchini Pasta Lasagna

A lighter take on traditional lasagna—layered instead with thin zucchini slices, rich meat sauce, and cheesy ricotta and mozzarella for a veggie-forward twist.
Print Recipe
Prep Time 35 minutes
Cook Time 45 minutes
Assembling Time 40 minutes
Total Time 2 hours
Servings 8

Ingredients
  

  • 1 lb 93% lean ground beef
  • ½ large onion chopped
  • 3 cloves garlic minced
  • 1 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • Black pepper to taste
  • 3 medium zucchini thinly sliced lengthwise (⅛″)
  • Salt for salting zucchini
  • 1½ cups part‑skim ricotta
  • ¼ cup grated Parmigiano Reggiano
  • 1 large egg
  • 16 oz shredded part‑skim mozzarella cheese
  • 1 tsp olive oil

Instructions
 

  • Sprinkle zucchini slices with salt and let sit 10 minutes; blot dry.
  • Preheat grill or skillet over medium-high. Lightly brush zucchini with olive oil and grill 2–3 minutes per side until slight browning; drain on paper towels.
  • Preheat oven to 375°F (190°C).
  • In saucepan, brown beef with salt. Drain fat.
  • Add onion and garlic to pan; sauté until fragrant. Stir in crushed tomatoes, basil, pepper; simmer 30–35 minutes covered.
  • Mix ricotta, Parmigiano, and egg in a bowl until smooth.
  • In baking dish, spread ½ cup sauce. Layer zucchini to cover, spread ½ of ricotta mix, top with 1 cup mozzarella. Repeat layers: zucchini, ricotta, mozzarella.
  • Finish with remaining zucchini and sauce; cover with foil and bake 30 minutes.
  • Remove foil and bake 20 minutes more; sprinkle with remaining mozzarella and bake until melted, ~10 minutes.
  • Let rest 5–10 minutes before slicing and serving.

Notes

  • Salting zucchini prevents watery layers.
  • Extra flavor: Add Italian seasoning or red pepper flakes to sauce.
  • Vegetarian version: Swap beef for plant‑based crumble.
  • Dairy swap: Use vegan cheese blends.
  • Advance make: Assemble, cover, refrigerate overnight; bake next day.
  • Storage: Stays firm in fridge; reheat in oven for best texture.