Zucchini Lasagna

Zucchini Lasagna

Submitted by Laura Bergman


  • 3 large zucchini
  • 1 tsp. olive oil
  • 1 lb. ground beef
  • 1/2 cup onion finely chopped
  • 2 tsp. garlic minced
  • 24 oz. jar marinara sauce
  • 16 oz. ricotta cheese or cottage cheese
  • 1/2 tsp. Italian seasoning
  • 1 egg
  • 1/2 cup grated parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 Tbsp. parsley chopped
  • Salt and pepper to taste
  • Cooking spray


  • Trim both ends off zucchini. Use a mandoline to cut zucchini into 1/8 inch slices. Sprinkle salt over the zucchini slices, then lay them out on a layer of paper towels to drain. Let sit for at least 10 minutes. Pat tops of zucchini slices with paper towels until dry (very important). While zucchini is resting, prepare the sauce. Heat olive oil in large pan over medium heat. Add ground beef and season with salt and pepper to taste. Brown hamburger, add onion, and cook for an additional 3-4 minutes until onion is softened. Add garlic and cook for 30 seconds. Add marinara sauce and bring to a simmer; cook for 5 minutes. Place ricotta cheese (or cottage cheese), Italian seasoning, egg, parmesan cheese, salt, and pepper in a bowl. Mix until well combined. Preheat oven to 375 degrees. Coat a 2 or 3 quart baking dish with cooking spray. Place 1/2 sauce in the bottom of the dish. Add 1/2 zucchini slices on top. Spread 1/2 ricotta mixture over zucchini then top with 1/2 the mozzarella cheese. Repeat layers, ending with mozzarella cheese. Cover and bake for 30 minutes. Uncover and bake an additional 20 minutes. Sprinkle with parsley, then let stand for 5-7 minutes. Cut into slices, then serve.